Three Layer Fudge Recipes

LAYERED MINT CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
• In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
• Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
• Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

LAYERED MINT FUDGE

Steps:

• Line a 9-in. square pan with foil; grease the foil with butter and set aside. In a large heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from the heat. Add vanilla; stir for 3-4 minutes or until creamy. Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside. , In a another heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth (mixture will be thick). Remove from the heat. Add peppermint extract and food coloring; stir for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm. , Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover and refrigerate overnight or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.

DECADENT CHOCOLATE FUDGE CAKE RECIPE

Steps:

• Preheat your oven to 350 and using pam baking spray, spray 3 9inch round cake pans
• Using a medium whisk together the flour, cocoa powder, baking powder, baking soda, and salt
• Using a medium saucepan over medium to high heat, combine the water and sugar.
• Bring to a boil and stir until the sugar is dissolved. About 1 minute
• Remove from heat and whisk in the chocolate and butter until melted
• Whisk in the canola oil and vanilla extract
• Quicky whisk in the eggs to avoid them cooking into the chocolate mixture.
• Gradually whisk in the dry ingredients until combined
• Fold in the chopped walnuts
• Divide the batter between the three round cake pans
• Bake cakes for 30-35 minutes or until a toothpick comes out clean
• Using a standing mixer, beat together all ingredients until combined and smooth
• Remove the cakes from the pans
• Cut the domes off the tops of the cakes
• Place the first cake layer down onto a cake board
• Scoop 1 C of the vanilla frosting onto the top of the cake layer and smooth evenly
• Place the second cake layer on top
• Scoop remaining vanilla frosting on top of the second layer and smooth evenly
• Place the third cake layer on top of the frosting
• Using the standing mixer again, beat the cream cheese and butter until combined and smooth
• Gradually mix in the cocoa powder, vanilla and salt
• Very slowly, beat in the powder sugar until combined
• Whisk in the heavy whipping cream until the ice cream is smooth and fluffy
• Chocolate walnut mix Directions
• Combine into a bowl and mix together
• Scoop 1 C chocolate frosting into the large piping bag and set aside
• Using the remaining chocolate frosting, frost the entire cake
• Coat the bottom of the cake with the chopped walnut and chocolate chip mix
• Using a small pot, heat up the heavy whipping cream until steaming
• While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
• Once the heavy whipping cream is heated, pour over the chocolate chips
• Allow to sit for 1 minute before whisking until smooth
• Pour ganache into the squeeze bottle
• Pipe dollops of ganache over the edge of the cake and cover the top, spreading evenly
• Pipe dollops of frosting on top
• Sprinkle with some left over walnut and chocolate chips.
• Cut and enjoy!

TRIPLE-LAYERED CHOCOLATE FUDGE

Steps:

• Line a 8x8 inch baking pan with wax or parchment paper. Leave overhang on all sides for easier lifting out later.

THREE-WAY FUDGE

Steps:

• Note: For each layer combine ingredients in a 2-cup pyrex measuring cup and microwave for 70 seconds on high. Remember that chocolate chips maintain their shape even after they're melted so don't go by appearance. You have to stir them to be sure.
• Line an 8-inch square pan with waxed paper.
• Melt the following together - 1 cup semisweet chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter.
• Stir to make sure everything's melted and then spread it out in the bottom of the 8-inch square pan you've prepared. Let it sit on the counter until it's cool and slightly hard to the touch.
• Melt together - 1 cup white chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter.
• Stir to make sure everything's melted and then spread it out in the bottom of the 8-inch square pan. Let it sit on the counter until it's cool and slightly hard to the touch.
• Melt the following together - 1 cup milk chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter.
• Stir to make sure everything's melted and then spread it out in the bottom of the 8-inch square pan.
• Let it harden in the refrigerator for at least 2 hours (overnight is even better.).
• Then turn it out on a cutting board and cut into bite-sized squares.

THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE

Steps:

• For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
• Remove from heat and let cool.
• Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
• Add eggs, one at a time, beating well after each addition.
• Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
• Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
• Pour batter into three greased and floured 9-inch layer pans.
• Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
• Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
• For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
• Cook over low heat, stirring constantly, until thick.
• Remove from heat and let cool completely.
• Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
• Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
• Spread filling between cake layers.
• For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
• Cook over low heat, stirring constantly, until chocolate melts.
• Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
• Remove from heat and stir in vanilla.
• Beat at high speed of electric mixer until frosting is of spreading consistency.
• Immediately spread on cake.
• Garnish with chocolate shavings.

THREE LAYER FUDGE

Steps:

• Line a 9-in. square pan with foil; butter the foil with 1 teaspoon butter. Set aside. , For chocolate layer, butter the sides of a large heavy saucepan with 1 teaspoon butter; add the sugar, cream, chocolate, corn syrup, and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236° (soft-ball stage), stirring occasionally. Remove from the heat., Add vanilla and remaining butter (do not stir). Cool to 110, ° without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add nuts. Continue stirring until fudge becomes thick and begins to lose its gloss, about 10 minutes. Immediately spread into prepared pan; set aside. , For cherry almond layer, butter the sides of a clean large heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236° (soft-ball stage), stirring occasionally. Remove from the heat. , Add almond extract and remaining butter (do not stir). Cool to 110° without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add cherries and food coloring if desired. Continue stirring until fudge becomes thick and begins to lose its gloss, about 8 minutes. Immediately spread over first layer. , For coconut vanilla layer, butter the sides of a clean large heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236° (soft-ball stage), stirring occasionally. Remove from the heat. , Add vanilla and remaining butter (do not stir). Cool to 110° without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add coconut. Continue stirring until fudge becomes thick and begins to lose its gloss, about 8 minutes. Immediately spread over second layer. , Score into squares while still warm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.