Best Double Flavor Fudge Recipes
DOUBLE-DECKER FUDGE
Everyone loves peanut butter and chocolate, so this layered fudge is always a hit with family and friends. I found the recipe about 15 years ago and have been making it for the holidays ever since.
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 121 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
TWO FLAVOR FUDGE
This tasty fudge recipe was given to our family a number of years ago as a "never fail" fudge recipe. When our daughter, Nancy, was in Scouts, a pre-Christmas project one year was for each member of the troop to make a complete batch of fudge to take home for her family. Not one single batch of fudge failed! Quite a feat for a group of ten to twelve year olds!
Provided by GrannyJo
Categories Candy
Time 30m
Yield 20-25 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 9 x 13 baking dish (plus a small 5" x 5" pan) or two 8" x 8" pans. Set aside.
- In a medium sized heavy saucepan, mix: brown and white sugars, evaporated milk and butter together. Bring to a boil over medium heat, stirring frequently. Boil 15 minutes, again stirring frequently.
- Remove from heat and add, butterscotch and chocolate chips, stirring until smooth. (A wire whip works well to mix in the chips and marshmallow creme.) Add marshmallow creme and when blended in, add nuts and vanilla.
- Mix well and pour into prepared dishes. Cool and cut into squares.
- If giving for Christmas gifts, the squares can be put into holly candy holders and set into decorated metal gift tins which help to keep the fudge fresh.
Nutrition Facts : Calories 340.4, Fat 14.1, SaturatedFat 7.5, Cholesterol 15.9, Sodium 117.4, Carbohydrate 53.8, Fiber 1.1, Sugar 46.7, Protein 2.7
TWO-FLAVOR FUDGE: CHOCOLATE & BUTTERSCOTCH (1965)
Steps:
- Combine brown sugar, granulated sugar, milk, and butter in a saucepan.
- Bring to a full boil over moderate heat, stirring frequently. Boil for 15 minutes, stirring occasionally.
- Remove from heat.
- Add marshmallow creme, butterscotch chips, and chocolate chips.
- Stir until the mixture is smooth.
- Blend in chopped walnuts and vanilla.
- Pour into buttered 9- x 9-inch pan.
- Chill until firm. Makes about 2-1/2 pounds
Nutrition Facts : Calories 674 calories, Carbohydrate 105 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 150 grams sodium, Sugar 95 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
DOUBLE FLAVOR FUDGE
This recipe takes just minutes to make, with big results. Very creamy and tasty. Peanut butter chips can be substituted for butterscotch chips.
Provided by Cindy Carnes
Categories Chocolate Fudge
Yield 40
Number Of Ingredients 5
Steps:
- Line one 9x13 inch pan with aluminum foil sprayed with non-stick spray.
- In a microwave safe bowl, combine the chocolate chips, butterscotch or peanut butter chips, condensed milk and salt.
- Microwave on high for 2 minutes. Remove, stir, and heat on high for 1 to 2 minutes longer. Remove and stir until all chips are melted.
- Add vanilla and mix well; pour into prepared pan. Chill in refrigerator overnight, or until set. Remove foil, slice and serve.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 21 g, Cholesterol 6.7 mg, Fat 6.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 4.5 g, Sodium 33.1 mg, Sugar 20.4 g
DOUBLE CHOCOLATE FUDGE
If you love chocolate, here's a receipt that's sure to please. This rich treat is a favorite of our family.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 pounds (150 pieces).
Number Of Ingredients 8
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy large saucepan, combine sugar, milk, salt and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat. , Stir in marshmallow creme until melted. Stir in both chocolates until melted. If desired, stir in walnuts. Immediately spread into prepared pan. Refrigerate until firm. , Using foil, lift fudge from pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers in the refrigerator.
Nutrition Facts :
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