THREE LAYER FUDGE

Three Layer Fudge image

This triple layer fudge is always a hit when I bring it out at the holidays.-Colleen Foster, Whitsett, North Carolina

Provided by Taste of Home

Yield 1 pound.

Number Of Ingredients 25

Previous Next

Ingredients

CHOCOLATE LAYER:
2 teaspoons plus 2 tablespoons butter, divided
2 cups sugar
3/4 cup half-and-half cream
2 ounces unsweetened chocolate
2 tablespoons light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla extract
CHERRY ALMOND LAYER:
1 teaspoon plus 2 tablespoons butter, divided
2 cups sugar
3/4 cup half-and-half cream
2 tablespoons light corn syrup
1/2 teaspoon salt
1/4 cup chopped maraschino cherries, drained and patted dry
1/2 teaspoon almond extract
2 to 3 drops food coloring, optional
COCONUT VANILLA LAYER:
1 teaspoon plus 2 tablespoons butter, divided
2 cups sugar
3/4 cup half-and-half cream
2 tablespoons light corn syrup
1/2 teaspoon salt
1/2 cup flaked coconut
1 teaspoon vanilla extract

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.

Nutrition Facts :