Mocha Milk Chocolate Fudge, creamy Peanut Butter Fudge and Coconut Dark Chocolate Fudge layered into one incredible treat; Triple-Layered Chocolate Fudge!
Colds simply suck!
Everyone in agreement say Aye.
But you know what sucks even more? Having a cold while being pregnant. None of my usual choices for medication or relief are an option. Echinacea? Not recommended during pregnancy – too little research. NeoCitran? Big no no. The are no studies in humans but results in animals indicate it could hurt the unborn :/
Ugh…ok. I’ll suffer through it for you, little one. So all I can do is get lots of rest, good nutrition (trying myself on a bone broth today), steam inhalation, ointment on my poor nose that is rubbed sore despite lotion-infused Kleenex… And a healthy dose of Olympic ice skating.
Colds, Babies, Vietnam, and Fudge
Ok, maybe not all of these are pure medical advice, but they help me get through this phase. It’s not only physical health; it’s overall well-being. Seems like pregnancy makes me an even whinier sick person than usual. Sorry in advance if you came here just to read about sweet fudge and happiness.
The last time I had this nasty of a cold was almost a year ago while we were still traveling in Vietnam. Back there I had to use TP as Kleenex and had a tough time communicating with the pharmacist.
You know what else I did in Vietnam? I made this ridiculously awesome triple-layered fudge (I’m proud of that segway). Back then, I still had my old point-and-shoot camera, but there was this wonderful antique desk in our room that served as my photo backdrop.
Why did it take me so long to post about this fudge? I have no idea.
It’s Taken Awhile, But Here Is the Fudge In All Its Glory
Well, I made three different fudge varieties while in Vietnam (there are only so many treats you can make without an oven) and I was worried you might be fudged out. Then we returned to Canada and I couldn’t wait to share actual baked goodies with you. Then I got a nice camera and wanted to post only pictures taken with it. Then I thought Christmas time would be great for a decadent triple-layered fudge recipe. But… I got pregnant and was totally out of blogging commission around Christmas.
Anyway, you can see I have no shortage of excuses 😉 You, however, my dear friends, have no excuse not to try this fudge (Boom, I’m precise with my segways this post). There are 3 layers of awesomeness. We are starting with Mocha Milk Chocolate Fudge at the bottom, creamy Peanut Butter Fudge in the center, and Coconut Dark Chocolate Fudge at the top. Something for every flavor preference.
My easy way of making fudge does not require the complicated boiling of milk, sugar, and butter to a softball stage. Instead, I am using sweetened condensed milk, and due to this, the whole fudge-making process becomes a breeze. There is some cooling time involved between each layer of the fudge to prevent them from forming together.
If for some reason you want to make a full tray of only one flavor, you can simply triple any of the flavor recipes. Enjoy, my dear friends!
Triple-Layered Chocolate Fudge
Mocha Milk Chocolate Fudge, creamy Peanut Butter Fudge and Coconut Dark Chocolate Fudge layered into one incredible treat.
Divide between the 3 layers
- 1 can sweetened condensed milk 14 oz. - divided
- 2 tbsp butter divided
Mocha Milk Chocolate Layer
- 5.5 oz. milk chocolate
- 1 tbsp instant mocha powder or 1/2 tbsp instant espresso powder; I use Starbucks VIA Ready Brew
Peanut Butter White Chocolate Layer
- 4 oz. white chocolate
- 2.5 tbsp smooth peanut butter
Coconut Dark Chocolate Layer
- 5.5 oz. dark chocolate
- 1/2 cup shredded coconut more for sprinkling
- Line a 8x8 inch baking pan with wax or parchment paper. Leave overhang on all sides for easier lifting out later.
Mocha Milk Chocolate Layer:
- In a small bowl stir together 1/3 of the can (good 1/2 cup) of sweetened condensed milk with the instant mocha powder. Heat the mixture up on top of a double-boiler (or in the microwave), stir occasionally until the mocha powder dissolves.
- Add in 1 tbsp of butter and chopped up milk chocolate. Place back on top of a double boiler and cook for about 8-10 minutes. Stir occasionally until the mixture is melted and smooth and has thickened. Pour into prepared pan and chill before adding the next layer - half an hour in the fridge or 15 minutes in the freezer.
Peanut Butter White Chocolate Layer:
- Heat up peanut butter and 1/3 can (about 1/2 cup) of sweetened condensed milk on top of double boiler until mixture is combined. Add chopped white chocolate and continue heating and stirring until melted and smooth.
- Pour over chilled milk chocolate layer (has to be somewhat firm and set) and continue chilling.
Coconut Dark Chocolate Layer:
- Place remaining 1/3 can of sweetened condensed milk, chopped dark chocolate and 1 tbsp butter into a small bowl.
- Heat on top of a double boiler and cook for about 8-10 minutes. Stir occasionally until the mixture is melted and smooth and has thickened. Stir in shredded coconut and pour over set up peanut butter layer. Sprinkle with some more shredded coconut.
- Let the layered fudge set fully in the fridge for at least 2 hours, then cut into 1” pieces.
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