1 cup peanut butter chips
1 cup semisweet chocolate chips
2 1/2 cups sugar
7-ounce jar marshmallow fluff
3/4 cup evaporated milk
1/4 cup butter (1/2 stick)
1 tsp. vanilla
Line an 8-inch square pan with foil, extending the foil over the edges of the pan. Measure the peanut butter chips into a small bowl, and measure the chocolate chips into a second small bowl. Set aside.
In a heavy 3-quart saucepan, combine the sugar, fluff, evaporated milk, and butter. Cook over medium heat, stirring constantly, until the mixture boils. Boil and stir 5 minutes. Remove from the heat and stir in the vanilla.
Immediately pour half of the hot mixture into the peanut butter chips. Stir until the chips are completely melted and incorporated into the hot mixture. Quickly pour the peanut butter mixture into the prepared pan.
Stir the remaining hot mixture into the chocolate chips until they melt and are completely blended in. Quickly spread this mixture over the peanut butter layer.
Cool the fudge completely before removing it from the pan. Lift the fudge out of the pan by the foil, put it face down on a plastic cutting board and peel off the foil. Cut the fudge into 1” pieces.
This terrific recipe is from Cook & Tell. Its actual name is “Double-Decker Peanut Butter Fudge”. But when Esther, my daughters’ college roommate and friend, tasted this, she promptly named it
“Heavenly Delight”. And so it has been, ever since.
Tuesday, December 12, 2006
December 12 -- Festive Fudge!