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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 81 |
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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. 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:
1. Line a 9-in. square pan with foil; butter the foil with 1 teaspoon butter. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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