Double Layer Fudge Recipes

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk, marshmallow creme and 1/4 cup butter. 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., Pour 3 cups of hot mixture into a bowl; add 1 cup peanut butter chips. Stir until chips are melted and mixture is smooth. Pour into prepared pan. , To the remaining hot mixture, add cocoa, vanilla, and remaining chips and butter; stir until chips and butter are melted and mixture is smooth. Pour evenly over peanut butter layer in pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in airtight containers.

Steps:

• Microwave semi-sweet chocolate and 3/4 cup milk in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Add nuts and vanilla; mix well. Spread onto bottom of foil-lined 8-inch square pan.
• Microwave white chocolate and remaining milk in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Spread over semi-sweet chocolate layer. Refrigerate 2 hours.

Steps:

• Line a 13x9 inch pan with foil so foil extends over sides of pan; lightly butter foil. In 3-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in Chocolate frosting. Spread in pan. Refrigerate 20 minutes.
• Meanwhile in 3-quart saucepan, melt vanilla baking chips over low heat' stirring constantly, until smooth. Remove from heat. Stir in vanilla frosting and food coloring until well blended. Fold in crushed peppermint candy.
• Spread carefully over chilled chocolate layer. Sprinkle chopped candy bars over top; press in lightly. Refrigerate just until set, about 1 hour.
• As soon as fudge is set, use foil to lift fudge from pan; remove foil. Cut into 13 rows by 9 rows. Store at room temperature.

Steps:

• Mix together until fully combined, unrefined coconut oil, cashew butter, unsweetened shredded coconut, alcohol-free vanilla, and raw honey and just a small pinch of sea salt.
• Pour half into a bread pan and use a spoon to spread out evenly. It doesn't matter what size bread pan you use. The smaller it is, the taller your fudge will be and vise versa.
• Place in freezer to harden.
• Add cocoa powder to the remaining mixture. Add 1-2 tablespoons at a time, mixing as you go to make sure you don't use too much.
• Once cocoa powder is incorporated in, add a pinch of sea salt, mix thoroughly, then pour your chocolate fudge on top of your now hardened light fudge.
• Sprinkle with optional chocolate chips, optional shredded coconut, and place is freezer for 10-15 minutes.
• Cut into chunks.
• Eat the chunks.
• Store the leftover chunks in the fridge.
• Enjoy!

Steps:

• Place first 5 ingredients in container and microwave on high for 1 minute, stir till smooth, It may need a further 30 seconds.
• Stir in Chopped Almonds and Vanilla and pour into a foil lined 5 x 8 inch rectangular pan, place in fridge to set whilst you prepare the top layer.
• Place white chocolate and second lot of condensed milk in micro container and micro for 30 seconds, stir and remicro for a further 15 seconds if needed till smooth.
• Add flaked Almonds and stir, then pour over top of dark chocolate fudge layer patting down till smooth.
• Place in fridge to set.

Steps:

• Line a 13x9 pan with foil, using enough to extend over the sides.
• Put 3 cups sugar, 3/4 cup butter, and 1 can evaporated milk in a saucepan. Bring to a rolling boil on medium heat, stirring constantly so it won't scorch, for 4 minutes or until a candy thermometer reads 234 degrees F. Remove from heat.
• Add the peanut butter and 1 jar of marshmallow creme, stir until completely melted. Add 1 cup peanuts and 1 tsp vanilla, mix well. Pour into the 13x9 pan right away, spread evenly.
• Put 3 cups sugar, 3/4 cup butter, and last can of evaporated milk in large pan to boil. Bring to a rolling boil, boil for 4 minutes or until a candy thermometer reads 234 degrees F, stirring constantly. Remove from heat.
• Mix in the chocolate and last jar of marshmallow creme until melted. Add 1/2 cup peanuts and 1 tsp vanilla, mix well. Pour over the peanut butter layer, spread evenly, and sprinkle with 1/2 cup peanuts. Cool at room temperature for 4 hours before cutting to serve. Store at room temp in a tightly covered container.