Layered White And Brown Chocolate Milk Fudge Recipes

Steps:

• PREPARE THE BASIC WHITE MILK FUDGE RECIPE:1. Heat the butter in a large, heavy wok or saucepan (not nonstick) over medium-high heat until melted. Add the ricotta cheese and cook, stirring often, over medium heat for the first 2 to 3 minutes, then over medium heat until all the liquid evaporates 20 to 25 minutes.2. Add the condensed milk and vanilla extract and continue to cook until all the liquid evaporates and the mixture thickens and pulls away from the sides of the pan, 10 to 12 minutes. During the last 5 minutes of cooking, mix in the nuts and other flavors of your choice.ADD FLAVORS:While it is still in the pan, mix in the white chocolate chips and cook, stirring, 1 to 2 minutes.3. Divide the burfee mixture into 2 parts. Leaving one half in the pan place the other half on an 11 x 8-inch tray with raised edges (or any other dish) and, with a spatula, smooth and flatten it into a 1/4-inchthick layer.4. Add the chocolate drips to the mixture in the wok and cook, stirring, over medium heat until the chocolate melts and the mixture is thick and smooth, about 2 minutes.5. Spread the chocolate mixture over the white burfee, making a smooth brown top layer. Garnish with the silver leaves. Cool well and cut into I-inch (or larger) squares. Or, make a long, thin roll with each color, lay them side by side, then roll them together to make one roll about: 1 1/2-inches in diameter. Then, with a sharp knife, cut 1/3- to 1/2-inch slices and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Line an 8-in. square pan with foil; butter foil and set aside. , In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes. , Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer. If desired, sprinkle with candy corn., Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares.

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.