Layered Fudge Squares
Submitted by Paladin
Layered fudge squares sandwich a homemade marshmallow fondant between two layers of milk chocolate fudge, then top with chopped nuts. Old-school candy-shop technique that yields about 48 squares of three-textured chocolate.
YIELD
48 servingsPREP
60 minCOOK
45 minREADY
195 minThis is candy-shop work disguised as a Christmas-cookie-tin treat. A creamy marshmallow fondant gets squeezed between two slabs of fluffy milk chocolate fudge, sliced into squares, and wrapped in waxed paper. Three textures, one bite: chewy fondant, soft fudge, crunchy nuts.
The fondant is real fondant, not a shortcut. Sugar, corn syrup and water boil to the soft-ball stage at 240°F (115°C), then get poured onto a marble slab and worked with a spatula until they turn from glassy syrup to opaque, snowy white paste. That manual agitation is what creates the fine sugar crystals that make fondant melt-in-your-mouth instead of grainy.
The fudge layer is built like ganache, then whipped. Scalded cream and half-and-half hits melted milk chocolate, gets blended smooth, then beaten with a mixer until it goes light and fluffy. Layered around the fondant square, it sets up firm enough to slice but stays creamy on the tongue.
Pro Tips
- Use a candy thermometer for the fondant. Soft-ball stage (240°F / 115°C) is non-negotiable; under and the fondant won’t set, over and it turns into rock candy.
- Do not stir once the syrup boils. Stirring causes premature crystallization and a grainy fondant. Trust the temperature.
- Don’t let the cream-and-chocolate mixture drop below 125°F (52°C) before beating. Cold ganache seizes into a stiff lump that won’t fluff.
- A marble or quartz slab is genuinely useful here. The cool surface helps the fondant set as you work it. A metal sheet pan also works in a pinch.
- Cut with a hot, dry knife (run under hot water, then wipe) for clean square edges instead of jagged tears.
Variations
Ingredients
Directions
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 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.
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