Best 2 Three Layer Fudge Recipes

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When you need a decadent and delicious dessert that can satisfy your sweet cravings, three-layer fudge stands high. A fusion of three distinctive layers, each with its own unique flavor and texture, this dessert is a true delight for the senses. Whether you prefer the smooth and creamy base layer, the gooey caramel center, or the rich chocolate topping, every bite of three-layer fudge holds a special surprise.

Here are our top 2 tried and tested recipes!

THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE



The Ultimate Chocolate Fudge Three Layer Cake image

Talk about rich and shocking. This beautiful cake is a winner with all chocoholics! Great for a dessert party, birthday party, or finale of an elegant meal.

Provided by Cooking to Perfecti

Categories     Dessert

Time 1h50m

Yield 1 3layer cake, 12-16 serving(s)

Number Of Ingredients 23

1/3 cup water
2 ounces unsweetened chocolate
2/3 cup shortening
1 3/4 cups sugar
2 large eggs
2 1/2 cups all-purpose flour
1 3/4 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/4 cup all-purpose flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 tablespoon vanilla
1/4 teaspoon salt
3 cups sugar
3/4 cup milk
3/4 cup butter or 3/4 cup margarine
3 ounces unsweetened chocolate
3/4 teaspoon vanilla
chocolate shavings (optional)

Steps:

  • For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
  • Remove from heat and let cool.
  • Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
  • Add eggs, one at a time, beating well after each addition.
  • Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
  • Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
  • Pour batter into three greased and floured 9-inch layer pans.
  • Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
  • Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
  • For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
  • Cook over low heat, stirring constantly, until thick.
  • Remove from heat and let cool completely.
  • Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
  • Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
  • Spread filling between cake layers.
  • For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
  • Cook over low heat, stirring constantly, until chocolate melts.
  • Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
  • Remove from heat and stir in vanilla.
  • Beat at high speed of electric mixer until frosting is of spreading consistency.
  • Immediately spread on cake.
  • Garnish with chocolate shavings.

THREE LAYER FUDGE



Three Layer Fudge image

This triple layer fudge is always a hit when I bring it out at the holidays.-Colleen Foster, Whitsett, North Carolina

Provided by Taste of Home

Categories     Desserts

Yield 1 pound.

Number Of Ingredients 25

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

Steps:

  • 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.

Nutrition Facts :

Tips:

  • Use a heavy saucepan: This will help to prevent the fudge from scorching.
  • Cook the fudge over medium heat: This will help to ensure that the fudge cooks evenly.
  • Stir the fudge constantly: This will help to prevent the sugar from crystallizing.
  • Be patient: It takes about 15 minutes for the fudge to reach the right consistency.
  • Don't overcook the fudge: If you do, it will become grainy.
  • Let the fudge cool completely before cutting it: This will help to prevent the fudge from crumbling.
  • Store the fudge in an airtight container at room temperature: The fudge will keep for up to 2 weeks.

Conclusion:

Fudge is a delicious and easy-to-make candy that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of patience, you can make a delicious batch of fudge that will be sure to impress your friends and family. So next time you're looking for a sweet treat, give fudge a try!

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