Chocolate Peanut Butter Fudge - Chef in Training

By srumbel

Ingredients

• 3/4 cup butter
• 2 cups sugar
• 1 cup brown sugar
• 2/3 cup evaporated milk
• 12 ounces Semi-Sweet Chocolate Chips
• 7 ounces marshmallow cream
• 1 teaspoon vanilla
• Peanut Butter Fudge
• 6 Tablespoons butter
• 1 cup sugar
• 1/2 cup brown sugar
• 1/3 cup evaporated milk
• 1 cup peanut butter chips
• 3 ounces marshmallow cream
• 1/2 teaspoon vanilla

Details

Servings 1
Adapted from chef-in-training.com

Preparation

Step 1

Instructions
Line a 9x13 pan with foil. Make sure to leave over-hanging edges with foil. Set aside.

In a large sauce pan, over medium heat, melt butter, sugar, brown sugar and evaporated milk together, stirring constantly and bringing it to a full rolling boil. Reduce heat to low and continue to boil and stir constantly for 2 minutes.

Remove sauce pan from heat and stir in Semi-Sweet Chocolate Chips, marshmallow cream and vanilla until smooth.

Pour chocolate fudge into prepared pan and evenly spread.

Peanut Butter fudge

In a large sauce pan, over medium heat, melt butter, sugar, brown sugar and evaporated milk together, stirring constantly and bringing it to a full rolling boil. Reduce heat to low and continue to boil and stir constantly for 2 minutes.

Remove sauce pan from heat and stir in peanut butter chips, marshmallow cream and vanilla until smooth.

Spoon peanut butter fudge on the top of regular fudge and then swirl with a knife.

Refrigerate until fudge is completely set up and cooled.

Once fudge is set, remove from fridge; carefully lift out the fudge with overhanging foil. Cut into 1-inch squares.

Store in an airtight container.