Friday, December 14, 2012


Double-Decker Layered Fudge

   Dark chocolate? Check. White chocolate? Of course. 

Double Decker Layered Fudge

  • 2
    cups sugar
  • 1
    cup evaporated milk
  • 1/4
    teaspoon salt
  • 1
    12 ounce package white baking pieces
  • 1
    ounce jar marshmallow creme
  • 2 1/2
    teaspoons vanilla
  • 4
    ounces dark chocolate, chopped (3/4 cup)
  • Finely chopped dark chocolate (optional)
1.Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Butter foil; set pan aside.
2.Butter the sides of a 3-quart heavy saucepan. In the saucepan combine sugar, evaporated milk, and salt. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium; continue cooking for 10 minutes, stirring occasionally.
3.Remove saucepan from heat. Add white baking pieces and marshmallow creme. Beat mixture vigorously with a clean wooden spoon for 1 to 2 minutes or until mixture starts to thicken. Pour half of the mixture (about 2 cups) into a bowl. For the white chocolate layer, stir 2 teaspoons of the vanilla into mixture in bowl; set aside.
4.For the dark chocolate layer, add the 4 ounces chopped dark chocolate and the remaining 1/2 teaspoon vanilla into mixture in saucepan; stir until chocolate melts and mixture is smooth. Remove 1/3 cup of the dark chocolate mixture; set aside. Immediately spread remaining dark chocolate mixture evenly into the prepared pan.
5.Gently spoon the white chocolate mixture over the dark chocolate mixture; spread fudge evenly to edges of pan. Swirl in the reserved dark chocolate mixture. Cool for 15 minutes. If desired, sprinkle with additional finely chopped dark chocolate.
6.Cover; chill for 2 to 3 hours or until firm. When fudge is firm, using the edges of the foil, lift fudge out of pan. Cut fudge into squares.

To Store:
  • Layer fudge between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or in the refrigerator for up to 1 month.

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