Double-Decker Fudge Recipe

Ingredients

  • 1 tablespoon plus 1/2 cup butter, divided
  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 1 jar (7 ounces) marshmallow creme
  • 2 cups peanut butter chips, divided
  • 1/2 cup baking cocoa
  • 1 teaspoon vanilla extract

Directions

  1. Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk, marshmallow creme and 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat.
  2. Pour 3 cups of hot mixture into a bowl; add 1 cup peanut butter chips. Stir until chips are melted and mixture is smooth. Pour into prepared pan.
  3. To the remaining hot mixture, add cocoa, vanilla, and remaining chips and butter; stir until chips and butter are melted and mixture is smooth. Pour evenly over peanut butter layer in pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in airtight containers. Yield: 3-1/2 pounds.
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