How to make double-layer chocolate fudge (1993)

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Double chocolate fudge recipe
This fantastic fudge recipe doesn’t just have double the chocolate — the fudge actually has two different layers: one made with semi-sweet chocolate chips, and the second with milk chocolate chips.

Double chocolate fudge

“It’s the simplest way to make a delicious dessert. Eagle Brand Sweetened Condensed Milk is the key ingredient in all my dessert recipes. They’re so simple, you and the kids can make them in no time. But take your time eating them. You’ll want to enjoy every bite.” – Elsie

Double chocolate fudge recipe

Double-chocolate-fudge-1995-750x303 (2)

Double chocolate fudge (1993)

Yield: 36
Cook Time: 2 hours
Total Time: 2 hours

Ingredients

  • 12-ounces semi-sweet chocolate chips
  • 11-1/2 ounces milk chocolate chips
  • 14 ounces Eagle Brand sweetened condensed milk (NOT evaporated milk)
  • 2 tablespoons cream or milk
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts (optional)

Instructions

  1. In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup Eagle Brand condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
  2. Remove from heat; stir in 1/2 cup walnuts.
  3. Spread evenly into foil lined 9-inch square pan.
  4. In another saucepan, over low heat, melt milk chocolate chips with remaining condensed milk, 1 tablespoon cream and 1 teaspoon vanilla.
  5. Remove from heat; stir in remaining walnuts.
  6. Spread over fudge in pan.
  7. Chill 2 hours, or until firm.
  8. Turn fudge onto cutting board; peel off foil and cut into squares.
  9. Store loosely-covered at room temperature.

Notes

Makes about 2-1/2 pounds.

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Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 25mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.


MORE: Two-flavor fudge: It’s twice as good (1965) & Can’t Fail 5-minute fudge recipe (1961)

 

 

 

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