Double-Decker Fudge
Submitted by sawdr
Two-layer fudge with a creamy peanut butter chip bottom and rich chocolate chip top, made with marshmallow creme for a melt-in-your-mouth texture. A holiday candy classic that yields 2 pounds of treats.
YIELD
2 poundsPREP
20 minCOOK
30 minREADY
2 hrsTwo layers. One irresistible candy. The bottom layer is smooth, creamy peanut butter fudge, and the top is rich semi-sweet chocolate fudge. Both get their silky texture from a shared marshmallow creme base.
The genius of this recipe is that you make one batch of the hot sugar mixture and split it between two bowls of chips. Peanut butter chips go first, spread into the pan, then the chocolate layer goes right on top.
This makes about 2 pounds of fudge, which is to say enough for gifting, holiday tins, and midnight snacking. Cuts into tidy little squares and stores beautifully in the fridge.
Pro Tips
- Work quickly once you split the hot mixture; it firms up fast and won’t spread smoothly if it cools too much
- Stir each chip mixture until completely melted before pouring to avoid lumpy layers
- Line the pan with foil for easy lift-out and the cleanest cuts
- Store in the refrigerator for the firmest texture, but let pieces sit at room temp for 5 minutes before eating
Ingredients
Directions
Line 8” square pan with foil, extending foil over edges of pan.
Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl.
In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes.
Remove from heat; stir in vanilla.
Innediately stir ½ hot mixture (1½ cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan.
Stir remaining ½ hot mixture into chocolate chips until chips are completely melted.
Quickly spread over top of peanut butter layer.
Cool; refrigerate 1½ hours or until firm.
Cut into 1” squares. Store tightly covered in refrigerator.
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