Three Way Fudge Recipes
THREE-CHOCOLATE FUDGE
This fudge recipe is from Taste of Home magazine. I have been making it for several years and everyone just loves it! It makes a lot and is great for gift giving at the holidays. For gifts, I usually pour into 3 separate disposable baking tins (the biscuit size).
Provided by Susan Dillard
Categories Candy
Time 55m
Yield 5 1/2 pounds
Number Of Ingredients 10
Steps:
- In a large saucepan, combine first four ingredients.
- Cook and stir over medium heat until sugar is dissolved.
- Bring to a rapid boil; boil for 5 minutes, stirring constantly.
- Remove from the heat; stir in marshmallows until melted.
- Add chocolate bars and baking chocolate; stir until melted.
- Fold in vanilla and pecans; mix well.
- pour into a greased 15-inch x 10-inch x 1-inch baking pan.
- Chill until firm.
- Cut into squares.
TRIPLE CHOCOLATE FUDGE
This recipe makes more than enough to share with family and friends. It's the ultimate yummy gift! -Linette Shepherd, Williamston, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-3/4 pounds (19-1/2 dozen)
Number Of Ingredients 10
Steps:
- Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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