Double Decker Fudge
Judy Schmidt
10 oz. peanut butter chips
½ c. cocoa
¼ c. butter, melted
1 tsp. vanilla
4 ½ c. sugar
1 (7 oz.) jar marshmallow creme
1 ½ c. (12 oz.) evaporated milk
¼ c. butter
Line a 9×13-inch pan with foil. Butter foil lightly. In medium bowl, place 1 cup peanut butter chips; set aside. In second medium bowl, stir together cocoa, melted butter and vanilla until smooth. Add remaining ⅔ cup chips; set aside. In heavy 4-quart saucepan, stir sugar, marshmallow creme, evaporated milk and ¼ cup butter. Cook over medium heat, stirring constantly, until it comes to a rolling boil. Boil and stir for 5 minutes. Remove from heat. Add ½ of hot mixture to bowl with peanut butter chips only. Put other ½ into cocoa mixture. Beat peanut butter mixture until chips are melted. Spread in pan. Beat cocoa mixture until chips are melted. Spread over top of peanut butter layer. Cool until firm. Remove from pan. Peel off foil. Cut into squares. Store in tightly-covered container in cool, dry place. Makes 8 dozen squares.
This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.
