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Double Decker Fudge

Ingredients
  Peanut butter chips 1 Cup (16 tbs)
  Semisweet chocolate chips/Semisweet chocolate 1 Cup (16 tbs)
  Sugar 2 1⁄4 Cup (36 tbs)
  Marshmallow creme 7 Ounce (1 Jar)
  Evaporated milk 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Vanilla extract 1 Teaspoon
Directions

Line 8-inch square pan with foil, extending foil over edges of pan.
In medium bowl, place peanut butter chips.
In second medium bowl, place chocolate chips.
In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter.
Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 5 minutes, stirring constantly.
Remove from heat; stir in vanilla.
Immediately stir half of the hot mixture (1 1/2 cups) into peanut butter chips until chips are completely melted; quickly spread into prepared pan.
Stir remaining hot mixture into chocolate chips until chips are completely melted.
Quickly spread over top of peanut butter layer.
Coo1 to room temperature; refrigerate until firm.
Use foil to lift fudge out of pan; peel off foil.
Cut into 1-inch squares.
Store in tightly covered container at room temperature.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Dessert
Method: 
Boiled

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