2 cups of Reese's peanut butter chips, divided
1/4 cup of butter, melted
1/2 cup of Hershey's cocoa
1 teaspoon of vanilla
4 1/2 cups of sugar
1 – 7 oz. jar of marshmallow creme
1 1/2 cups of evaporated milk
1/4 cup of butter
Line a 9 X 13 X 2 inch pan with foil. Place 1 cup peanut butter
chips in medium bowl; set aside. In second medium bowl, blend
1/4 cup melted butter, cocoa and vanilla until smooth; add 1 cup
peanut butter chips. In heavy 4-quart saucepan, combine sugar,
marshmallow creme, evaporated milk and 1/4 cup butter. Cook,
stirring constantly, over medium heat until mixture comes to a
rolling boil; boil and stir 5 minutes.
Remove from heat, immediately add half of hot mixture to bowl
with peanut butter chips only. Pour remainder into cocoa
mixture; stir to blend. Beat peanut butter mixture until chips
are completely melted; spread evenly in prepared pan. Beat cocoa
mixture until chips are melted and mixture thickens. Spread
evenly over top of peanut butter layer. Cool; remove from pan.
Remove foil; cut into squares. Store in airtight container in a
cool, dry place. About 4 pounds.
DOUBLE DECKER FUDGE
Fudge Facs -
Chocolate kept in the refrigerator may "sweat" when brought to room
temperature and may not melt properly.
Cocoa is considered a non-perishable item which should maintain
quality if stored at room temperature in a tightly sealed container.