Three Layer Fudge

• 2 teaspoons plus 2 tablespoons butter, divided
• 2 cups sugar
• 3/4 cup half-and-half cream
• 2 ounces unsweetened chocolate
• 2 tablespoons light corn syrup
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 teaspoon plus 2 tablespoons butter, divided
• 2 cups sugar
• 3/4 cup half-and-half cream
• 2 tablespoons light corn syrup
• 1/2 teaspoon salt
• 1/4 cup chopped maraschino cherries, drained and patted dry
• 1/2 teaspoon almond extract
• 2 to 3 drops food coloring, optional
• 1 teaspoon plus 2 tablespoons butter, divided
• 2 cups sugar
• 3/4 cup half-and-half cream
• 2 tablespoons light corn syrup
• 1/2 teaspoon salt
• 1/2 cup flaked coconut
• 1 teaspoon vanilla extract

1. Line a 9-in. square pan with foil; butter the foil with 1 teaspoon butter. Set aside.
2. For chocolate layer, butter the sides of a large heavy saucepan with 1 teaspoon butter; add the sugar, cream, chocolate, corn syrup, and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236u0b0 (soft-ball stage), stirring occasionally. Remove from the heat.
3. Add vanilla and remaining butter (do not stir). Cool to 110
4. u0b0 without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add nuts. Continue stirring until fudge becomes thick and begins to lose its gloss, about 10 minutes. Immediately spread into prepared pan; set aside.
5. For cherry almond layer, butter the sides of a clean large heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236u0b0 (soft-ball stage), stirring occasionally. Remove from the heat.
6. Add almond extract and remaining butter (do not stir). Cool to 110u0b0 without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add cherries and food coloring if desired. Continue stirring until fudge becomes thick and begins to lose its gloss, about 8 minutes. Immediately spread over first layer.
7. For coconut vanilla layer, butter the sides of a clean large heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236u0b0 (soft-ball stage), stirring occasionally. Remove from the heat.
8. Add vanilla and remaining butter (do not stir). Cool to 110u0b0 without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add coconut. Continue stirring until fudge becomes thick and begins to lose its gloss, about 8 minutes. Immediately spread over second layer.
9. Score into squares while still warm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

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Taken from www.tasteofhome.com/recipes/three-layer-fudge/ (may not work)