Double Decker Fudge

Submitted by Denise in da Kitchen

"This is a family favorite and a must for the holidays."

 

• Ready In: 2hrs 30mins
• Ingredients: 8
• Yields: 4 pounds

ingredients

• 2 cups peanut butter chips, divided
• 1⁄4 cup butter, melted
• 1⁄2 cup baking cocoa
• 1 teaspoon vanilla
• 4 1⁄2 cups sugar
• 1 (7 ounce) jar marshmallow cream
• 1 1⁄2 cups evaporated milk
• 1⁄4 cup butter

directions

1. Line a 13x9x2-inch pan with foil.
2. Place 1 cup peanut butter chips in medium bowl; set aside.
3. In a second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add remaining 1 cup peanut butter chips.
4. In a heavy 4 quart saucepan, combine sugar, marshmallow cream, evaporated milk and 1/4 cup butter. Cook, stirring constantly over medium heat until mixture comes to a rolling boil. Cook and continue stirring 5 minutes.
5. Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
6. Beat peanut butter mixture until chips are completely melted, spread evenly in prepared pan.
7. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.
8. Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool dry place.

Reviews

[Sal from Maine]

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.

 

[Chef to my coworkers]

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.