Time 11h2m Yield 24 Number Of Ingredients 9 Steps:
Line a 9x13-inch cake or jelly roll pan with aluminum foil; coat with cooking spray. Melt butter in a medium saucepan over medium heat; stir in condensed milk. Pour in chocolate chips; cook and stir until melted, 5 to 10 minutes. Pour chocolate mixture into the prepared pan. Coat a spatula with cooking spray and use to press chocolate mixture into an even layer. Refrigerate fudge until cooled and set, about 2 hours. Combine 1/2 cup cold water and gelatin in a bowl; set aside until gelatin starts to thicken, about 15 minutes. Mix white sugar and 1/2 cup water in a saucepan over medium heat; cook and stir until sugar dissolves, 5 to 8 minutes. Bring sugar mixture to a boil and cook until temperature reaches 240 degrees F (116 degrees C) on a candy thermometer, 2 to 3 minutes. Remove from heat. Slowly pour sugar mixture into gelatin mixture while simultaneously beating with an electric mixer set on low. Gradually increase speed to high and continue beating until marshmallow batter is very thick but not stiff, 10 to 15 minutes. Pour marshmallow batter over fudge, smoothing the surface with spatula coated with cooking spray. Let sit uncovered at room temperature until completely set, about 6 hours. Dust the top of marshmallow layer with most of the confectioners’ sugar. Refrigerate marshmallow fudge for at least 2 hours. Lift marshmallow fudge out of the pan by the edges of the foil and place on a large cutting board. Dip a large knife in the remaining confectioners’ sugar and slice fudge into 1 1/2-inch squares, continually dipping knife in the sugar after each slice.
Time 15m Yield about 1-1/2 pounds. Number Of Ingredients 5 Steps:
Line an 8-in. square pan with foil; butter foil and set aside. , In a microwave-safe bowl, combine peanut butter chips and 2/3 cup milk. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 1/2 teaspoon vanilla. Pour into prepared pan. Refrigerate for 10 minutes., Meanwhile, in a microwave-safe bowl combine chocolate chips and remaining milk. Microwave on high for 1 minute; stir. Microwave at additional 15-seconds intervals, stirring until smooth. Stir in remaining vanilla. Spread over peanut butter layer., Refrigerate for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares.
Time 20m Yield 3-1/2 pounds. Number Of Ingredients 7 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.
Time 2h30m Yield 4 pounds Number Of Ingredients 8 Steps:
Line a 13x9x2-inch pan with foil. Place 1 cup peanut butter chips in medium bowl; set aside. In a second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add remaining 1 cup peanut butter chips. In a heavy 4 quart saucepan, combine sugar, marshmallow cream, evaporated milk and 1/4 cup butter. Cook, stirring constantly over medium heat until mixture comes to a rolling boil. Cook and continue stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend. Beat peanut butter mixture until chips are completely melted, spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer. Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool dry place.
Time 35m Yield 48 pieces, 48 serving(s) Number Of Ingredients 12 Steps:
To make chocolate layer - In heavy saucepan combine sugar, butter and milk. Bring to full, rolling boil for 5 minutes. Stirring constantly. Remove from heat and stir in chocolate chips until melted. Add marshmallow creme and vanilla. Pour into buttered 9x13" pan. Set aside to cool. To make peanut butter layer - Repeat instructions above but replace chocolate chips with peanut butter. Pour over chocolate fudge layer. Cool at room temperature and cut into squares. Store in cool, dry place.
Number Of Ingredients 8 Steps:
- Line a 13x9x2 inch pan with foil. Place 1 cup peanut butter chips in medium bowl: set aside. In second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips. 2. In heavy 4 quart saucepan, combine sugar, marshmallow creme, evaporated milk and 1/4 butter. Cook, stirring constantly, over medium hear until mixture comes to a rolling boil; and stir 5 minutes. 3. Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder in cocoa mixture; stir to blend. 4. Beat peanut butter mixture until chips are completely melted; spread evenly in prepared plan. 5. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer. 6. Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool, dry place. About 4 pounds.
More about “double decker fudge recipes”
Yield 60 Number Of Ingredients 7 Steps:
Line 8-inch square pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir one-half hot mixture (1-1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining one-half hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. Cool completely. Remove from pan; place on cutting board. Peel off and discard foil; cut into 1-inch squares. Store tightly covered
