Lois Luscious Layered 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 oven to 350 degrees.
• In 9x13 inch pyrex dish melt butter in oven, remove from oven and mix in flour, white sugar and nuts. Pat out to cover bottom of pan evenly. Bake 15 minutes. Cool completely.
• Mix cream cheese and sugar until well blended and creamy, fold in 1/2 of the Cool Whip. Spread evenly over cooled crust.
• Mix pudding according to package directions. Regrigerate 5 minutes. Spread over cream cheese layer.
• Spread remaining Cool Whip over top, garnish with chopped nuts, chocolate shavings.
• Refrigerate for 2-3 hours before serving.

Steps:

• Grease a 9 x 9 pan.
• Boil first five ingredients together in a heavy bottomed pan to the soft ball stage or 238-240 degrees Stir occasionally to keep from burning.
• Pour half the fudge into a bowl and add nuts and 1-tsp. vanilla.
• Add melted chocolate and 1 tsp.
• vanilla to the half still in the saucepan.
• Beat each half with a wooden spoon until creamy.
• Pour chocolate layer into pan first and spread.
• Pour vanilla layer on top.
• Cool and cut into squares.

Steps:

• In a heavy saucepan over low heat, melt the chips with 1 cup sweetened condensed milk.
• Add the vanilla extract; combine.
• Spread half of mixture into wax paper-lined 8 or 9-inch square pan.
• Chill for 10 minutes or until firm.
• Hold remaining chocolate mixture at room temperature.
• In heavy saucepan over low heat, melt the white baking pieces with remaining condensed milk.
• Add peppermint extract and the food coloring.
• Spread onto the cold chocolate layer; chill 10 minutes longer or until firm.
• Spread remaining chocolate mixture on mint layer.
• Chill until firm.

Steps:

• NOTE: Read all directions before making the fudge.
• In saucepan, over low heat, melt semi-sweet chocolate chips w/ 2/3 cups sweetened condensed milk, 1 tbsp cream, and 1 tsp vanilla.
• Remove from heat; stir in 1/2 cup nuts.
• Spread evenly into foil lined 9-in sq pan.
• In another saucepan, over low heat, melt milk chocolate chips w/ remaining sweetened condensed milk, 1 tbsp cream and 1 tsp vanilla.
• Remove from heat; stir in 1/2 cup nuts.
• Spread over fudge in pan.
• Chill 2 hours.
• Turn onto cutting board; peel off foil and cut into squares.
• Store loosely covered @ room temperature (or eat it all now)!