Publisher Photo
Publisher Photo
This triple layer fudge is always a hit when I bring it out at the holidays.—Colleen Foster, Whitsett, North Carolina
Recommended: Neapolitan Recipes
MAKES:
8 servings
TOTAL TIME:
MAKES:
8 servings
TOTAL TIME:

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

Directions

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. Yield: 1 pound.
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.
Originally published as Three Layer Fudge in TasteofHome.com 2017

  • 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
  1. Line a 9-in. square pan with foil; butter the foil with 1 teaspoon butter. Set aside.
  2. 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.
  3. Add vanilla and remaining butter (do not stir). Cool to 110
  4. ° 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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: 1 pound.
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.
Originally published as Three Layer Fudge in TasteofHome.com 2017

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