Name: Layered Fudge Squares
Ingredients: 2 c Sugar; Dash of salt; 2 tb Light corn syrup; 3/4 c Boiling water; 1/2 ts Vanilla; 1/2 c Marshmallow creme; 5 c Chopped milk chocolate; Or sweet coating (1.5 lbs.); 1/4 c Light cream; 1/4 c Half and half; 1 1/2 ts Vanilla; 3/4 c Chopped nuts

The extent of God’s love at Calvary is seen in both the infinite cost to Him of giving His one and only Son, and in the wretched and miserable condition of those He loved. God could not remove our sins without an infinite cost to both Himself and His Son. And because of their great love for us, both were willing—yes more than merely willing—to pay that great cost, the Father in giving His one and only Son, and the Son in laying down His life for us. One of the essential characteristics of love is the element of self-sacrifice, and this was demonstrated for us to its ultimate in God’s love at Calvary.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Candies	12	Servings

INGREDIENTS

2	c	Sugar
		Dash of salt
2	tb	Light corn syrup
3/4	c	Boiling water
1/2	ts	Vanilla
1/2	c	Marshmallow creme
5	c	Chopped milk chocolate
		Or sweet coating (1.5 lbs.)
1/4	c	Light cream
1/4	c	Half and half
1 1/2	ts	Vanilla
3/4	c	Chopped nuts

INSTRUCTIONS

FONDANT LAYER
FUDGE LAYER
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 smooth and well blended. Remove from 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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