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Two-Tiered Fudge Recipe

It's one good thing on top of another with this lusciously layered fudge. After your guests take a single taste, it won't be long until the compliments begin.

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Two-Tiered Fudge Recipe

Prep: 40 min. Cook: 40 min. + cooling

Yield: 81 Servings

40 40 80

Ingredients

CHOCOLATE NUT LAYER:
2 teaspoons plus 2 tablespoons butter, divided
2-1/4 cups sugar
1 cup milk
3 ounces unsweetened chocolate
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 cup chopped nuts
CHERRY VANILLA LAYER:
1 teaspoon plus 2 tablespoons butter, divided
2-1/2 cups sugar
1/2 cup half-and-half cream
1/2 cup milk
1 tablespoon light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup chopped candied cherries

Directions

Line a 9-in. square pan with foil; butter the foil with 1 teaspoon butter. Set aside.
For chocolate nut layer, butter the sides of a large heavy saucepan with 1 teaspoon butter; add the sugar, milk, chocolate and corn syrup. 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 vanilla layer, butter the sides of a clean large heavy saucepan with 1 teaspoon butter; add the sugar, cream, milk, 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 cherries. Continue stirring until fudge becomes thick and begins to lose its gloss, about 8 minutes. Immediately spread over first 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. Yield: about 2-1/2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Analysis: 1 piece equals 70 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 19 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Originally published as Two-Tiered Fudge in Country Woman Christmas Annual 2000, p46