Double-decker Fudge
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Candies, Chocolate, Desserts | 2 | Pounds | |
INGREDIENTS
| 1 | c | REESE'S peanut butter chips |
| 1 | c | HERSHEY'S semi-sweet |
| chocolate chips or | ||
| HERSHEY'S MINI CHIPS | ||
| semi-sweet chocolate | ||
| 2 1/4 | c | Sugar |
| 1 3/4 | c | Marshmallow creme |
| 3/4 | c | Evaporated milk |
| 1/4 | c | Butter or margarine |
| 1/2 stick | ||
| 1 | t | Vanilla extract |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1749
Calories From Fat: 535
Total Fat: 64g
Cholesterol: 30.8mg
Sodium: 294.7mg
Potassium: 300.2mg
Carbohydrates: 306.8g
Fiber: 6.7g
Sugar: 234.3g
Protein: 11.3g