Two-Faced Cake Batter Fudge + Fudge History + Chemistry + 10 Other Insane Fudge Recipes

Two Faced Cake Batter Fudge

This insane fudge recipe is easier to accomplish than its many layers may lead you to believe. With just a few ingredients you can create this delicious, Wonka-esque confection. Jelly beans on the bottom, topped with a funfetti and white chocolate fudge layer, topped with a Devil’s food chocolate fudge layer plus pretzels and sea salt to keep things from getting too sweet. Start at once side and chew your way to the top or enjoy all the many yummy and surprisingly cohesive flavors at once.

Submitted to FiestaFriday 116.Your co-hosts this week are Judi @ cookingwithauntjuju and Cynthia @ eatmunchlove.

Fudge is a type of candy made by mixing sugar, butter and milk. The mixture is then heated to the soft-ball stage (240° F) and beaten as it cools to give it a smooth, creamy consistency. Fudge does not necessarily have to include chocolate and is sometimes made with other ingredients like nut butters or fruit. American-style fudge, however, always includes chocolate.

The first mention of this American fudge recipe is found in the letter of a Vassar College (New York) student named Emelyn Battersby Hartridge. Hartridge wrote about a fudge recipe used by a classmate’s cousin that she had obtained a copy of. Hartridge would make 30 pounds of the candy to sell at the Vassar College Senior Auction of 1888. Other women’s colleges became aware of the recipe and created their own versions. Both Wellesley and Smith Colleges (Massachusetts) have their own versions dating from the 19th century. Also around this time, shops on Mackinac Island in Michigan began to produce fudge for sale to summer vacationers.

Two Faced Cake Batter Fudge 6

Traditional fudge is similar to fondant in that it relies on crystallization of a sugar solution. The trick is to prevent crystallization from occurring too quickly, which causes a grainy texture instead of the desired smooth and creamy texture. This can be difficult because sugar wants to crystallize. (If you could turn yourself into crystals, wouldn’t you do it all the time?) You may have noticed a grittiness in cheap or poor quality fudge. This is due to improper crystallization. High quality fudge will contain fewer and larger sugar grains. Adding corn syrup and milk to the mixture can help with this. The glucose, fructose and maltose in corn syrup prevent contact between the sucrose (sugar) crystals, thereby preventing premature crystallization. Some simpler recipes call for marshmallows as a sweetener because marshmallows will provide the support in lieu of the crystallized sucrose.

Two Faced Cake Batter Fudge 11

You thought you came here for an amazing fudge recipe but then boom, science. This recipe calls for sweetened condensed milk which has basically everything you need for fudge already. Just add chocolate.

Other insane fudge recipes:

white-chocolate-cookie-dough-fudge-5 White Chocolate Cookie Dough Fudge from Lil Luna

Smores-Fudge-2-sm S’mores Fudge from the Novice Chef

creme-brulee7 Creme Brulee Fudge from Mighty Delighty

SONY DSC Strawberry Shortcake Fudge from Parent Pretty

whitechocfudge-11 White Chocolate Cookies n Cream Fudge from Averie Cooks

notitlefudg-1024x685 Cinnabon Fudge from Shugary Sweets

chocolate-cherry-pie-fudge-2-800-397x600 Chocolate Covered Cherry Pie Fudge from Sugar Loco

harry-potter-fudge Madam Rosmerta’s Butterbeer Fudge from Totally the Bomb

fudge, crab dip 053 Pina Colada Fudge from Lick the Bowl Good

IMG_6835 Red Velvet Cake Mix Fudge from Make Bake Celebrate

Two-Faced Cake Batter Fudge

  • Servings: 40 tall squares
  • Time: 2-3 hours including set time
  • Difficulty: easy
  • Print

Ingredients:

2 cups jelly beans

2 cans (14 oz each) sweetened condensed milk

3 cups white chocolate chips

½ cup funfetti cake mix (or yellow cake mix with sprinkles)

¼ cup sprinkles

3 cups semisweet chocolate chips

½ cup Devil’s food chocolate cake mix

1 1/2 cups mini pretzels

Sea salt

Directions:

Spray 9×13” baking pan with cooking spray, line the bottom with parchment paper and spray again.

When spray has dried, spread jelly beans in bottom of pan.

Combine 1 can sweetened condensed milk and white chocolate chips in a large bowl.

Microwave in 30-second intervals, stirring between each, until fully melted.

Gently fold in funfetti cake mix and sprinkles. (Overmixing may cause colors to bleed.)

Carefully spread mixture over jelly beans and then gently press mixture down. (To help jelly beans stick to it.)

Move pan into freezer for 15-30 minutes or until hardened.

Combine 1 can sweetened condensed milk and semisweet chocolate chips in a large bowl.

Microwave in 30-second intervals, stirring between each, until fully melted.

Fold in chocolate cake mix.

Carefully spread over top of the previous fudge layer.

Top with pretzels, pressing them down into the fudge.

Sprinkle with sea salt, pressing it down into the fudge.

Move pan to refrigerator for 1-2 hours or until hardened.

Cut into 40 squares.

 

4 thoughts on “Two-Faced Cake Batter Fudge + Fudge History + Chemistry + 10 Other Insane Fudge Recipes

  1. I had no idea fudge was already around in the 1800s. And wow, that must have been quite a task to whip up 30 *pounds* of fudge for an event! This is some pretty crazy fudge you’ve got – I’ve never had fudge with cake mix in it (or jellybeans either, for that matter)!

    Liked by 1 person

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