Ingredients for Triple Layer Fudge
- Granulated Sugar
- Evaporated Milk
- 3/4 cup (1 1/2 sticks) butter
- 3/4 teaspoon salt
- Mini Marshmallows
- Semi Sweet Chocolate Chips
- 3 teaspoons vanilla extract
- Light Brown Sugar
- Creamy Peanut Butter
- 10 ounces white chocolate chips
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How to Make Triple Layer Fudge
- Combine 2 cups sugar, 1/2 cup milk, 1/4 cup butter, and 1/4 teaspoon salt in a medium saucepan.
- Bring to a rolling boil over medium heat, stirring constantly with a wooden spoon. Maintain a consistent boil.
- Boil for exactly 5 minutes, stirring continuously.
- Remove from heat. Stir in 10 ounces marshmallows until completely melted and well combined.
- Stir in 2 cups semi-sweet chocolate chips and 1 teaspoon vanilla extract.
- Stir until smooth and creamy for approximately 6 minutes.
- Grease a 13x9 inch baking pan.
- Pour chocolate fudge into the prepared pan. Immediately begin preparing the peanut butter layer.
- **Peanut Butter Fudge:** In a separate saucepan, combine 3/4 cup sugar, 3/4 cup packed brown sugar, 1/2 cup milk, and 1/4 teaspoon salt. Bring to a rolling boil, stirring constantly. Boil for 5 minutes. Remove from heat and stir in 1 cup creamy peanut butter until smooth. Spread evenly over the chocolate fudge layer.
- **White Chocolate Fudge:** In another clean saucepan, combine 2 cups sugar, 1/2 cup milk, 1/4 cup butter, and 1/4 teaspoon salt. Bring to a rolling boil, stirring constantly. Boil for 5 minutes. Remove from heat and stir in 10 ounces white chocolate chips and 1 teaspoon vanilla extract until melted and smooth. Spread evenly over the peanut butter fudge layer.
- Cover the fudge with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm.
- Cut into 1-inch squares.
- Store in the refrigerator for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
282g
Fat
43g
Carbs
25g
