| Servings | serves |
Ingredients
Chocolate Layer
- 1 1/2 cups Sugar
- 6 tablespoons Butter
- 1/2 cup Heavy Cream or (canned) Evaporated Milk
- 8 oz Milk Chocolate
- 1/2 oz Marshmallow Creme eye ball it the best you can
- 1/2 teaspoon Vanilla Extract
Peanut Butter Layer
- 1 1/2 cups Sugar
- 6 tablespoons Butter
- 1/2 cup Cream or canned Evaporated Milk
- 1 cup White Chocolate
- 6 tablespoons Creamy Peanut Butter
- 1/2 oz Marshmallow Creme
- 1/2 teaspoon Vanilla Extract
Ingredients Chocolate Layer
Peanut Butter Layer
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Instructions
- Prepare the pan
- Line an 8" or 9" square pan with parchment paper or foil, leaving extra hanging over the sides, so the fudge can be easily removed once set.
Make the chocolate layer-
- In a large saucepan, heat sugar, butter and cream over medium-high heat. Bring ingredients to a boil, gently stirring constantly. Allow mixture to boil 4 minutes (set a timer), or until the mixture reaches 234*F (gently stirring constantly).
- Remove pan from heat and add chocolate and marshmallow cream. Stir until melted and fully combined, 1-2 minutes.
- Add vanilla. Stir well to fully incorporate.
- Pour fudge into prepared pan. Smooth as needed. Set pan in the fridge while preparing the next layer.
Peanut Butter layer-
- In a large saucepan, heat sugar, butter and cream over medium-high heat. Bring ingredients to a boil, gently stirring constantly. Allow mixture to boil 4 minutes (set a timer), or until the mixture reaches 234*F (gently stirring constantly).
- Remove pan from heat and add white chocolate, peanut butter and marshmallow cream. Stir until melted and fully combined, 1-2 minutes.
- Add vanilla. Stir well to fully incorporate.
- Pour peanut butter fudge on top of (slightly chilled) chocolate fudge. Return pan to fridge and refrigerate about 3 hours, until firm.
- To cut, lift entire block of fudge from the pan, by pulling up on the parchment (or foil) liner. Use a sharp, straight edge knife, rinsing off the knife in warm water (then wiping dry) as needed between cuts. Store fudge in fridge until ready to serve
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