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Double Decker Fudge

Holidaycooking's picture
  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

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

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4827 Calories from Fat 1279

% Daily Value*

Total Fat 147 g225.6%

Saturated Fat 87 g435.2%

Trans Fat 0 g

Cholesterol 176.6 mg58.9%

Sodium 1217 mg50.7%

Total Carbohydrates 847 g282.3%

Dietary Fiber 0 g

Sugars 738.2 g

Protein 43 g85.3%

Vitamin A 37.1% Vitamin C 6.1%

Calcium 52% Iron 2.4%

*Based on a 2000 Calorie diet


Double Decker Fudge Recipe