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Double Decker Fudge Recipe
|Peanut butter chips||1 Cup (16 tbs)|
|Semisweet chocolate chips/Semisweet chocolate||1 Cup (16 tbs)|
|Sugar||2 1⁄4 Cup (36 tbs)|
|Marshmallow creme||7 Ounce (1 Jar)|
|Evaporated milk||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 4827 Calories from Fat 1279
% Daily Value*
Total Fat 147 g225.6%
Saturated Fat 87 g435.2%
Trans Fat 0 g
Cholesterol 176.6 mg
Sodium 1217 mg50.7%
Total Carbohydrates 847 g282.3%
Dietary Fiber 0 g
Sugars 738.2 g
Protein 43 g85.3%
Vitamin A 37.1% Vitamin C 6.1%
Calcium 52% Iron 2.4%
*Based on a 2000 Calorie diet
In medium bowl, place peanut butter chips.
In second medium bowl, place chocolate chips.
In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter.
Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 5 minutes, stirring constantly.
Remove from heat; stir in vanilla.
Immediately stir half of the hot mixture (1 1/2 cups) into peanut butter chips until chips are completely melted; quickly spread into prepared pan.
Stir remaining hot mixture into chocolate chips until chips are completely melted.
Quickly spread over top of peanut butter layer.
Coo1 to room temperature; refrigerate until firm.
Use foil to lift fudge out of pan; peel off foil.
Cut into 1-inch squares.
Store in tightly covered container at room temperature.