Double-Decker Layered Fudge

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4.5 by 16 people

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  • Makes: 64 pieces
  • Prep: 30 mins
  • Cook: 10 mins
  • Cool: 15 mins

Double-Decker Layered Fudge

Directions

  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.

From the Test Kitchen

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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Nutrition Facts (Double-Decker Layered Fudge)

  • Per serving:
  • 80 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 1 g monounsaturated fat ),
  • 2 mg chol. ,
  • 22 mg sodium ,
  • 13 g carb. ,
  • 12 g sugar ,
  • 1 g pro.
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