This indulgent Three Layer Fudge is a classic homemade dessert that combines three distinct textures and flavors for a truly satisfying experience. The base is a rich, chewy mixture of melted baking chocolate, butter, sugar, and crunchy graham crackers, studded with toasted coconut and nuts. Sandwiched in the middle is a silky smooth white fudge layer made from butter, confectioners’ sugar, and vanilla, providing a sweet, creamy contrast. The top is finished with a glossy layer of melted semi-sweet chocolate, adding a firm, decadent bite. Perfect for holiday gift baskets, potlucks, or simply satisfying a serious sweet tooth, this fudge cuts beautifully into squares and stores well in the refrigerator. It&# 226;ÂÂs an elegant yet simple treat that feels luxurious every time you take a bite.
Three Layer Fudge
Description
This indulgent Three Layer Fudge is a classic homemade dessert that combines three distinct textures and flavors for a truly satisfying experience. The base is a rich, chewy mixture of melted baking chocolate, butter, sugar, and crunchy graham crackers, studded with toasted coconut and nuts. Sandwiched in the middle is a silky smooth white fudge layer made from butter, confectioners' sugar, and vanilla, providing a sweet, creamy contrast. The top is finished with a glossy layer of melted semi-sweet chocolate, adding a firm, decadent bite. Perfect for holiday gift baskets, potlucks, or simply satisfying a serious sweet tooth, this fudge cuts beautifully into squares and stores well in the refrigerator. It's an elegant yet simple treat that feels luxurious every time you take a bite.Ingredients
Directions
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Line an 11 1/2 x 7 1/2 x 1 1/2-inch pan with foil or parchment paper, leaving an overhang for easy removal.
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In a saucepan over low heat, melt 1/2 cup of the butter with the 1-oz baking chocolate until smooth.
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Remove from heat and stir in the sugar, 1 teaspoon of vanilla, the egg, crushed graham crackers, flaked coconut, and nuts.
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Mix thoroughly with a spoon, then use clean hands to ensure all ingredients are well combined and the mixture holds together.
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Press the chocolate mixture firmly and evenly into the bottom of the prepared pan to form the first layer.
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Place the pan in the refrigerator to chill and firm up the base layer while preparing the next layer.
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In a mixing bowl, combine the remaining 1/4 cup butter, light cream, confectioners' sugar, and the remaining 1 teaspoon of vanilla.
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Beat the mixture with a whisk or electric mixer until smooth, creamy, and well blended.
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Spread the white filling evenly over the chilled chocolate base in the pan.
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Return the pan to the refrigerator to chill the white layer until firm.
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While the pan chills, melt the semi-sweet chocolate (and optional paramount crystals if using) in a heatproof bowl set over a saucepan of hot, not boiling, water.
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Stir gently until the chocolate is completely melted and smooth.
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Pour the melted chocolate over the chilled white layer and spread it evenly to cover the entire surface.
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Chill the fudge in the refrigerator until the top layer is completely set and firm, about 2 hours.
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Lift the fudge out of the pan using the foil overhang and cut into 1-inch squares with a sharp knife.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 3043.1kcal
- % Daily Value *
- Total Fat 156.6g241%
- Saturated Fat 79.3g397%
- Cholesterol 151.6mg51%
- Sodium 1349.9mg57%
- Total Carbohydrate 384.2g129%
- Dietary Fiber 28.8g116%
- Sugars 284.6g
- Protein 28.0g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep the fudge stored in an airtight container in the refrigerator. It will keep for up to two weeks. For longer storage, you can freeze the cut squares for up to three months.
Ingredient Substitutions: You can substitute the nuts with additional coconut or leave them out for a nut-free version. Dark chocolate chips can be used instead of semi-sweet chocolate bars for easier melting.
Paramount Crystals: These are optional additives that help give the chocolate a smoother texture and prevent it from becoming too soft in humid conditions. If unavailable, simply omit them.
Cutting Tip: For clean cuts, wipe the knife clean between slices or use a plastic knife to prevent the fudge from sticking.
Yield Note: The recipe yields approximately 56 one-inch squares, which serves about 14 people if 4 squares are served per person.
