Double-decker Fudge Recipe
Yield: 2 PoundsRecipe by luhu.jp
Ingredients:
1 cup: REESES peanut butter chips,
1 cup: HERSHEYS semi-sweet chocolate chips or HERSHEYS MINI CHIPS semi-sweet chocolate,
2 1/4 cup: Sugar,
1 3/4 cup: Marshmallow creme,
3/4 cup: Evaporated milk,
1/4 cup: Butter or margarine, 1/2 stick
1 tsp: Vanilla extract,
Directions:
Line 8" square pan with foil, extending foil over edges of pan.
Measure peanut butter chips into one medium bowl and chocolate chips
into second medium bowl. In heavy 3-quart saucepan, combine sugar,
marshmallow creme, evaporated milk and butter. Cook over medium heat,
stirring constantly, until mixture boils; boil and stir 5 minutes.
Remove from heat; stir in vanilla. Innediately stir 1/2 hot mixture
(1 1/2 cups) into peanut butter chips until chips are completely
melted; quickly pour into prepared pan. Stir remaining 1/2 hot
mixture into chocolate chips until chips are completely melted.
Quickly spread over top of peanut butter layer. Cool; refrigerate 1
1/2 hours or until firm. Cut into 1" squares. Store tightly covered
in refrigerator. Makes about 60 pieces or about 2 pounds candy.
Source from luhu.jp
Measure peanut butter chips into one medium bowl and chocolate chips
into second medium bowl. In heavy 3-quart saucepan, combine sugar,
marshmallow creme, evaporated milk and butter. Cook over medium heat,
stirring constantly, until mixture boils; boil and stir 5 minutes.
Remove from heat; stir in vanilla. Innediately stir 1/2 hot mixture
(1 1/2 cups) into peanut butter chips until chips are completely
melted; quickly pour into prepared pan. Stir remaining 1/2 hot
mixture into chocolate chips until chips are completely melted.
Quickly spread over top of peanut butter layer. Cool; refrigerate 1
1/2 hours or until firm. Cut into 1" squares. Store tightly covered
in refrigerator. Makes about 60 pieces or about 2 pounds candy.
Source from luhu.jp