How To make Layered Fudge Squares
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
A two-part recipe. Make the fondant first and set aside, then the fudge layer. 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 hot 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. Makes about 48 pieces.
How To make Layered Fudge Squares's Videos
Classic Fudge Nut Bars
These Classic Fudge Nut Bars combine a soft and chewy oatmeal cookie base with a layer of chocolate fudge topped with more oatmeal cookies! It's a warm and gooey, delicious treat that's easy to make and perfect for any time of year!
Full Printable Recipe ►
Ingredients
Oatmeal Cookie Base
・2 ½ cups All-Purpose Flour
・1 tsp Baking Soda
・1 tsp Salt
・1 cup Unsalted Butter, room temperature
・2 cups Light Brown Sugar, lightly packed
・2 Large Eggs, room temperature
・2 tsp Vanilla Extract
・3 cups Quick Oats
Chocolate Pecan Fudge Layer
・12 oz Semi-Sweet Chocolate Chips
・14 oz Sweetened Condensed Milk
・2 tbsp Unsalted Butter
・2 tsp Vanilla Extract
・1 cup Chopped Pecans
Subscribe ►
Follow Me On ►
Facebook:
Instagram:
Pinterest:
Website:
#classicfudgenutbars #fudgenutbars #beyondthebutter #oatmealbars #oatmealcookies #cookiebars #fudge #chocolatefudge #easydessertrecipes
Easy 2-Layer Homemade Fudge
This quick & easy-to-make recipe is for a 2-layer homemade fudge. It's a big hit with family and friends so try it out. Please subscribe to the channel and click the bell for upcoming videos. Thanks!
Ingredients:
70 grams butter
300 grams Semi-Sweet Chocolate Chips
300 grams Butterscotch Chips
300 ml can of Sweetened Condensed Milk
Follow the methods outlined in the video.
Copycat Starbucks Oat Fudge Bars | Sweet Tooth S2E2
Get ready to indulge in the ultimate treat with these Starbucks-inspired Oat Fudge Bars. These chewy oatmeal cookie bars are taken to the next level with a thick fudge center. In this video, I’ll guide you through the step-by-step process of creating these delectable bars, ensuring they turn out just as irresistibly chewy and fudgy as the Starbucks original.
GET THE FULL RECIPE:
WHAT I'M BAKING WITH:
Mixing bowls:
Parchment paper sheets:
8 x 8 Pan:
FOLLOW ME ON SOCIAL
Instagram:
TikTok:
Pinterest:
Facebook:
Website:
KEY MOMENTS
00:00 Intro
00:12 Sweet Tooth series intro
00:24 How to make Oat Fudge Bars
00:54 Ingredients you need to make Oat Fudge Bars
02:19 Mix the wet ingredients
04:34 Add the dry ingredients
06:09 Make the fudge
08:22 The Big Reveal
08:37 Tasting Notes
09:50 Next time on Sweet Tooth
SERIES CREDITS
Editor & Post Producer: Mack Johnson | @mackjohnson.edit
Producer: Ben Consoli | @benconsoli @bcmediaproductions
Director of Photography: Chris Loughran | @chrisloughran
Gaffer: Joe McLeish | @joe.mcleish
#sweettooth #baking #bakingshow #bakingrecipes #bromabakery #Oatfudgebars #starbucksrecipe #oatbars
Triple Layer Gingerbread Fudge Bars
Silky smooth fudge bars with not one, not two, but three decadent layers. And the best part is they're completely vegan and free of gluten, dairy, and refined sugars. All you need are a few simple and clean ingredients, and a little self-restraint to not devour the batter!
Find the full recipe here ????
Shop Wildway Grain-Free Granolas, Snack Mixes, and Hot Cereals ????
Two Layer Chocolate Fudge Recipe | Double Layer Chocolate Mithai | Mints Recipes
Two Layer Chocolate Fudge Recipe | Double Layer Chocolate Mithai | Mints Recipes
Aaj Banayenge Easy Way Main Homemade Double or Two Layer Chocolate Fudge Recipe Jo Bahut Tasty Hai
(चलिए देखते है दोहाले लेयर चॉकलेट फज रेसिपी कैसे बनाते है)
--------------------------------------------------------------------------------------------------
My Products:
Orpat Electric Beater:
Induction:
Baking Tray:
Borosil Bowl:
LET'S CONNECT!
----------------------------
Subscribe ➔
Website ➔
Facebook ➔
Instagram ➔
Tiktok ➔
Twitter ➔
Triple Layer Chocolate Fudge Cake Recipe By Food Fusion (Secrets Revealed)
We just raised the bar even further this time. This super moist triple-layer chocolate fudge cake is truly a crowd-pleasing delight. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk
Written Recipe:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids' special recipes.
00:00 Triple Layer Chocolate Fudge Cake Recipe
00:17 Prepare Chocolate Fudge cake
01:49 Prepare Chocolate Ganache & frosting
03:05 Assembling
05:00 Aray waah
Recipe in English:
Ingredients:
Prepare Fudge Cake:
-Maida (All-purpose flour) 210g (1 & ½ Cup)
-Cocoa powder 56g (1/2 Cup + 2 tbs)
-Namak (Salt) ¼ tsp
-Baking soda ½ tsp
-Baking powder 1 tsp
-Anday (Eggs) 2 (room temperature)
-Pakola Full Cream Milk 1 Cup
-Cooking oil ½ Cup
-Bareek cheeni (Caster Sugar) 1 & ½ Cup
Prepare Chocolate Ganache & Frosting:
-Whipping cream 350ml
-Pakola Full Cream Milk 3 tbs
-Milk chocolate grated 400g
-Makhan (Butter) unsalted 60g (room temperature)
-Icing sugar ¾ Cup
-Chocolate chips
Directions:
Prepare Fudge Cake:
-Grease 8-inch baking pan with cooking oil & line with butter paper & set aside.
-On a bowl,place a sifter,add all-purpose flour,cocoa powder,salt,baking soda,baking powder & sift dry ingredients together,mix well & set aside.
-In a bowl,add eggs,milk,cooking oil,caster sugar & beat well.
-Now add dry ingredients & beat on low speed until combined then fold with the help of spatula.
-Pour batter in prepared baking pan & bake in preheated oven at 180C for 40 minutes (on lower grill).
-Take out from oven,spray water immediately to keep cake moist.
-Take out cake from pan and keep it on rack & let it cool completely.
Prepare Chocolate Ganache & Frosting:
-In a saucepan,add whipping cream & milk,turn on the flame,mix well & simmer on low flame until its hot (6-8 minutes).
-Remove from heat,add chocolate & mix well until chocolate melts.
-Add butter & mix well until well combined.
-Transfer to a bowl & let it cool completely while mixing at room temperature.
-Reserve 1 & ½ Cup of ganache for later use.
-Cover remaining ganache & refrigerate until chilled.
-Take out from refrigerator and beat well for 3-4 minutes.
-Add icing sugar,beat until soft peaks form & transfer to a piping bag.
-With the help of the layer cake slicer,horizontally cut three layers of cake.
-Place first layer of cake on cake stand,apply prepared chocolate frosting and add chocolate chips.
-Place another layer of cake,apply prepared frosting and add chocolate chips & repeat the same process for top layer of cake and cover the sides of the cake with frosting & refrigerate for 1 hour.
-Pour reserved chocolate ganache warm on the top of the cake,apply grated chocolate on the sides of the cake & refrigerate for 30 minutes.
-Decorate & serve!