Peanut Butter Chocolate Fudge

Ingredients

For the chocolate layer:

1 1/2 cups sugar
6 tablespoons butter
1/3 cup evaporated milk (not sweetened condensed)
6 oz semi-sweet chocolate or chocolate chips
Scant 1/2 cup marshmallow fluff
1/2 teaspoon vanilla

For the peanut butter layer:

1 1/2 cups sugar
6 tablespoons butter
1/3 cup evaporated milk (not sweetened condensed)
1/2 cup peanut butter
Scant 1/2 cup marshmallow fluff
1/2 teaspoon vanilla

Instructions

Line an 8×8 or 9×9 pan with foil, letting the edges extend over the sides. Butter the foil and set aside.

For the chocolate fudge:

In a medium saucepan, melt the sugar, butter and milk, stirring constantly. After the mixture begins to boil rapidly, cook for 4 minutes without stirring, or until a candy thermometer reads 234F.

Remove from heat and stir in chocolate, marshmallow fluff and vanilla, beating vigorously until combined.

Pour into prepared pan, spreading into an even layer. Set aside and allow to cool at room temperature.

For the peanut butter fudge:

In a medium saucepan, melt the sugar, butter and milk, stirring constantly. After the mixture begins to boil rapidly, cook for 4 minutes without stirring, or until a candy thermometer reads 234F.

Remove from heat and stir in peanut butter, marshmallow fluff and vanilla, beating vigorously until combined.

Pour over chocolate layer, spreading into an even layer. Set aside and allow to cool at room temperature. Cut into small squares and serve.

Notes: Use clean, dry pots and utensils for each layer of fudge. For best texture, do not refrigerate fudge.
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