Ingredients for Two Layer Fudge
- 2 cups peanut butter chips
- 1/4 cup (1/2 stick) unsalted butter
- Cocoa Powder
- Vanilla Extract
- 2 cups granulated sugar
- 10 ounces marshmallow creme
- 1 (12-ounce) can evaporated milk
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How to Make Two Layer Fudge
- Line a 13x9 inch rectangular pan with aluminum foil, leaving an overhang on the sides for easy removal.
- In a medium mixing bowl, combine 1 cup of peanut butter chips and set aside.
- In a separate medium mixing bowl, cream together 1/2 cup (1 stick) of melted unsalted butter, 1/2 cup unsweetened cocoa powder, and 1 teaspoon of vanilla extract until smooth.
- Add 1 cup of peanut butter chips to the cocoa mixture and set aside.
- In a heavy 4-quart saucepan, combine 2 cups granulated sugar, 10 ounces marshmallow creme, 1 (12-ounce) can evaporated milk, and 1/4 cup (1/2 stick) unsalted butter.
- Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil.
- Continue boiling and stirring for exactly 5 minutes.
- Remove from heat immediately.
- Quickly pour half of the hot mixture into the bowl with the first batch of peanut butter chips, stirring until combined.
- Pour the remaining half of the hot mixture into the bowl with the cocoa and peanut butter chips mixture.
- Stir until thoroughly blended.
- Beat the cocoa mixture with an electric mixer until the chips are melted and the mixture thickens slightly.
- Spread the chocolate fudge evenly over the peanut butter fudge layer.
- Refrigerate for at least 2 hours, or until completely set.
- Lift the fudge from the pan using the foil overhang and cut into squares.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
477g
Fat
61g
Carbs
46g
