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LAYERED FUDGE




Source of Recipe


Marla


Recipe Introduction


A two-part recipe. Make the fondant first and set aside, then the fudge layer.


List of Ingredients





FONDANT LAYER

2 c Sugar

Dash of salt

2 T Light corn syrup

3/4 c Boiling water

1/2 t Vanilla

1/2 c Marshmallow creme

FUDGE LAYER

5 c Chopped milk chocolate

Or sweet coating (1.5 lbs.)

1/4 c Light cream

1/4 c Half and half

1 1/2 t Vanilla

3/4 c Chopped nuts



Recipe



FONDANT LAYER

Combine sugar, salt, corn syrup, and boiling water in a 2-quart saucepan. Cover and bring to a rolling boil.
Remove lid and place thermometer in pan. Cook without stirring to 240 degrees F Pour out on marble
slab. Cool to lukewarm and work with spatula until creamy and white,then knead smooth with hands.
Add vanilla and marshmallow. Work into fondant. Let fondant stand, uncovered, until completely cold.

For layered Fudge Squares, pat and roll fondant into an 8-inch square between two pieces of waxed
paper. Set aside.

NOTE: To store fondant, wrap in waxed paper and place in a tightly covered jar. Keep in refrigerator.

FUDGE LAYER

In the top of a double boiler, melt milk chocolate or sweet coating over hot, not boiling, water. Heat
cream, half and half, and vanilla to scalding. Remove from heat and cool to about 130 degrees F. Do not
allow temperature to drop below 125 degrees F. Add warm cream mixture to melted chocolate all at once
and beat until smooth and well blended. Remove from from hot water and let cool until pliable. Beat with
an electric mixer until candy is light and fluffy.

Spread half in an 8-inch square pan which has been lined with lightweight foil. Place the fondant square
over the fudge. Spread the remaining fudge over the fondant. Sprinkle with nuts, and press the nuts into
the fudge. Cut into squares when firm, and wrap in waxed paper.