Candy

Double Decker Fudge

  • 1 cup Peanut butter chips
  • 1 cup Chocolate morsels, semi-sweet
  • 2 1/4 cups Sugar
  • 7 ounces Marshmellow cream
  • 3/4 cup Evaporated milk
  • 1/4 cup Butter or margarine
  • 1 teaspoon Vanilla extract

    • Line 8-in. 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-qt. 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 remaininghot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. Cool to room temperature; refrigerate until firm. Use foil to lift fudge out of pan; peel off foil. Cut into 1-in. squeares. Store in tightly covered container at room temperature. Yield: About 5 dozen pieces

    Peanut Butter Fudge: Omitchocolate chips; place 1-2/3 cups (10-ounce package) Peanut butter chips in large bowl. Cook fudge mixture as directedabove. Add to chips; stir until chips are completely melted. Pour into prepared pan.

    Chocolate Fudge: Omit peanut butter chips; place 2 cups (12-ounce package) chocolate chips in large bowl. Cook fudge mixture as directed above. Add to chips; stir until chips are completely melted. Pour into prepared pan.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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