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Layered Fudge Squares

 

22

Yield

48

servings

Prep

60

min

Cook

?

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

Fondant layer
2 cups sugar
1 x salt
dash
*
2 tablespoons light corn syrup
¾ cup water
boiling
½ teaspoon vanilla extract
½ cup marshmallow cream
*
Fudge layer
5 cups milk chocolate
chopped, or sweet coating (1.5 lbs.)
*
¼ cup light cream (half&half)
¼ cup light cream (half&half)
1 ½ teaspoons vanilla extract
¾ cup nuts
chopped

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 5226% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 2mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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