Double-Decker Fudge Recipe - Cooking Index
Double-Decker Fudge Recipe - Cooking Index
| 1 cup | 198g / 7oz | Reese's peanut butter chips |
| 1 cup | 110g / 3.9oz | Hershey's semi-sweet - chocolate chips or |
| Mini chips - semi-sweet chocolate | ||
| 2 1/4 cups | 445g / 15oz | Sugar |
| 1 3/4 cups | 414ml | Marshmallow crème |
| 3/4 cup | 177ml | Evaporated milk |
| 1/4 cup | 49g / 1.7oz | Butter or margarine - (1/2 stick) |
| 1 teaspoon | 5ml | Vanilla extract |
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 crème, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes.
Remove from heat; stir in vanilla. Immediately 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:
Cooking Light, Jan/Feb 1994, page 62
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