Quick and Easy Double Layer Fudge

Double Layer Fudge

I am not a huge baker, I tend to like cooking more, so this blog will probably 90% cooking to 10% baking. When I come across a baking recipe I like, I will post for all to use.

This recipe is NOT my own, credit actually goes to Baker's Chocolate, where I came across this recipe. It sounded easy, and good, so I made it, and gave it out to co-workers and friends who just raved about it. I knew I had a winner, so I wanted to share it with everyone. Next time you're in the mood for some fudge, give this recipe a try, you will not be disappointed.

YIELD: 1 8 inch square size pan, up to 48 pieces, depending on how you cut it.

INGREDIENTS:

8 oz semi-sweet chocolate
1 can (14 oz) sweetened condensed milk, divided.
1/2 cup chopped walnuts
1 teaspoon vanilla extract
8 oz white chocolate

FIRST LAYER:

1. Line an 8x8 inch pan with foil.
2. Using a double boiler, heat water in bottom pot to boiling. In top pan, add 3/4 cup of the condensed milk, allow to heat up, then add semi-sweet chocolate, and turn off heat.
3. Stir constantly until chocolate has melted and creamy.
4. Add walnuts and vanilla, stir into chocolate.
5. Spread into the 8x8 inch foil lined pan, set aside.

SECOND LAYER:

1. Using double boiler (if using same double boiler, make sure you clean it thoroughly before using again), heat water in bottom pot to boiling. In top pan, add rest of condensed milk, allow to heat up, then add white chocolate, and turn off heat.
2. Stir constantly until white chocolate is melted and creamy.
3. Spread over top of semi-sweet chocolate layer evenly.
4. Cover, and place in fridge; allow to set up for at least two hours.
5. Cut into pieces (size of your choice).

Note about Double Boilers. If you do not have a double boiler, you can make one. For me, I have a glass mixing bowl that fits perfectly over one of my other pots, makes a great double boiler. You can do something simular. Just make sure whatever you use is safe for the heat, etc. Check out the link below on double boilers, and making your own.

Double Boilers: Making your own

Rhonda's Banana Bread

My cousin, Rhonda Doan Forshey, gave me what I consider the best Banana Bread recipe I ever had. It is simply wonderful! With Rhonda's blessings, she is allowing me to share her recipe with everyone else, so without further adieu, here it is!

BANANA BREAD

¾ Cup marg (room temp)
1&1/2 Cup Mashed ripe bananas
1teasp vanilla
1teasp Baking soda
1&1/2 Cup sugar
2 Eggs
2 Cups flour
1 teasp salt
½ Cup sour milk (or 1/2c reg milk and with
1 Tablespoon vinegar or lemon juice)

Cream margarine and sugar.

Add bananas, eggs and vanilla. Blend well.

Sift flour, soda and salt together.

Add dry ingredients to creamed mixture alternating with milk.

You can add ½ cups chopped nuts....Rhonda adds about ½ bag chocolate chips instead of the nuts.

Pour into greased and floured pan.. Bake at 350 until bread test done. I use the tooth pick method to see if is done. It takes an hour or a little longer to bake.

Makes 2 med size loaves.

The secret is to then hide it for a couple of days so no one eats it. Rhonda says it tastes better after it sets a couple of days.

If you have a lot of ripe bananas go ahead and double this and the baked bread freezes well.