Candy

Peanut Butter Chocolate Fudge

INGREDIENTS

Chocolate Layer

  • 2 c. sugar
  • 1 can evaporated milk (2/3 c.)
  • 5 T butter, cubed
  • ½ t salt
  • 1 jar marshmallow crème
  • ½ t. vanilla
  • 2 c chocolate chips

Peanut Butter Layer

  • 2 c sugar
  • 1 can evaporated mils (2/3 c)
  • 5 T butter, cubed
  • ½ t salt
  • 1 jar marshmallow crème
  • ½ c peanut butter
  • ½ t. vanilla

DIRECTIONS

Line a 13×9-in. pan with foil; grease foil with 2 teaspoons butter.

For chocolate layer, in a large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow crème and vanilla until blended. Stir in chocolate chips until melted. Immediately spread into prepared pan.

For peanut butter layer, in another large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow crème, peanut butter and vanilla until blended. Immediately spread over chocolate layer. If desired, sprinkle with peanuts. Refrigerate 3 hours or until firm, covering when cooled.

Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s