Three Layer Fudge

Name: Three Layer Fudge
Ingredients: 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; 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; 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

22 ingredients

9 steps

Ingredients

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
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
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

Directions

1

Line a 9-in. square pan with foil; butter the foil with 1 teaspoon butter. Set aside.
2

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.
3

Add vanilla and remaining butter (do not stir). Cool to 110
4

° 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.
5

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.
6

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.
7

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.
8

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.
9

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.