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    You are in: Home / Recipes / Double Decker Fudge Recipe
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    Double Decker Fudge

    Average Rating:

    2 Total Reviews

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    • on December 20, 2010

      I found this recipe on the back of a bag of Reese's PB Chips back in the 80's. I make it every year, at Thanksgiving & Christmas. It's really foolproof as long as you give the rolling boil time. It makes enough fudge for 2 parties or lots of gifts.

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    • on December 12, 2007

      This recipe has been made by our family at Christmas for at least 15 years. My trick for (somewhat quickly) making a double batch: Prepare two 13x9x2 pans and prepare an entire batch of just peanut butter fudge (use the entire two cups of p.b. chips) and divide between the two pans, then do the same with the chocolate portion of the fudge. Homemade fudge takes a little time, effort, and patience, but this recipe is SO worth it. I like that this fudge recipe is timed rather than having to use a candy thermometer. Also, I have learned that cane sugar works best for all baking, but most especially when making candy. I've tried using beet sugar with this recipe but it came out gritty and didn't quite set up correctly.

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    Nutritional Facts for Double Decker Fudge

    Serving Size: 1 (1974 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1833.4
     
    Calories from Fat 511
    27%
    Total Fat 56.8 g
    87%
    Saturated Fat 30.8 g
    154%
    Cholesterol 88.4 mg
    29%
    Sodium 515.6 mg
    21%
    Total Carbohydrate 319.1 g
    106%
    Dietary Fiber 7.6 g
    30%
    Sugars 281.6 g
    1126%
    Protein 24.5 g
    49%

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