Double Layer Coffee Almond Fudge Recipes

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
• In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
• Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
• Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
• Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

Steps:

• Place first 5 ingredients in container and microwave on high for 1 minute, stir till smooth, It may need a further 30 seconds.
• Stir in Chopped Almonds and Vanilla and pour into a foil lined 5 x 8 inch rectangular pan, place in fridge to set whilst you prepare the top layer.
• Place white chocolate and second lot of condensed milk in micro container and micro for 30 seconds, stir and remicro for a further 15 seconds if needed till smooth.
• Add flaked Almonds and stir, then pour over top of dark chocolate fudge layer patting down till smooth.
• Place in fridge to set.

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with vegetable cooking spray.
• In a medium bowl, combine flour, cocoa, baking soda, and salt. Mix well; set aside.
• In a large bowl, combine the sugar, egg, and egg white. Mix well. Whisk in th corn syrup and vanilla until well combined.
• Gradually stir flour mixture into the sugar mixture until smooth. Fold in chocolate morsels and walnuts. Spread batter evenly in prepared pan.
• Bake until mixture starts to pull away from sides of pan, about 25 minutes. Place pan on a wire rack and cool for 10 minutes. Turn out onto rack and cool completely. Cut into squares and serve.

Steps:

• 1. In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in half of whipped topping. Carefully spread in crust.2. In large bowl beat 2 cups milk and pudding mix with wire whisk for 1 minute. (Mixture will be thick.) Whisk in remaining whipped topping. Spread over cream cheese layer.3. Refrigerate at least 4 hours or until set.4. Garnish as desired. Store in refrigerator.

Steps:

• Line a 13x9 inch pan with foil so foil extends over sides of pan; lightly butter foil. In 3-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in Chocolate frosting. Spread in pan. Refrigerate 20 minutes.
• Meanwhile in 3-quart saucepan, melt vanilla baking chips over low heat' stirring constantly, until smooth. Remove from heat. Stir in vanilla frosting and food coloring until well blended. Fold in crushed peppermint candy.
• Spread carefully over chilled chocolate layer. Sprinkle chopped candy bars over top; press in lightly. Refrigerate just until set, about 1 hour.
• As soon as fudge is set, use foil to lift fudge from pan; remove foil. Cut into 13 rows by 9 rows. Store at room temperature.

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.

Steps:

• Grease 8 inch pan.
• Bring to rolling boil: sugar, milk, butter, and salt- stirring constantly.
• Boil 6 minutes, stirring occasionally.
• Remove from heat and stir in till well blended: marshmallow, nuts, and vanilla.
• Blend 2 cups of hot mixture and semi-sweet chips. Stir until smooth. Pour into pan.
• Add milk chocolate chips to remaining hot mixture. Stir until blended and spread evenly over first layer.
• Chill about 4 hours.

Steps:

• Mix together until fully combined, unrefined coconut oil, cashew butter, unsweetened shredded coconut, alcohol-free vanilla, and raw honey and just a small pinch of sea salt.
• Pour half into a bread pan and use a spoon to spread out evenly. It doesn't matter what size bread pan you use. The smaller it is, the taller your fudge will be and vise versa.
• Place in freezer to harden.
• Add cocoa powder to the remaining mixture. Add 1-2 tablespoons at a time, mixing as you go to make sure you don't use too much.
• Once cocoa powder is incorporated in, add a pinch of sea salt, mix thoroughly, then pour your chocolate fudge on top of your now hardened light fudge.
• Sprinkle with optional chocolate chips, optional shredded coconut, and place is freezer for 10-15 minutes.
• Cut into chunks.
• Eat the chunks.
• Store the leftover chunks in the fridge.
• Enjoy!