"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Double Decker Fudge Recipe

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This recipe for Double Decker Fudge, by , is from The Manwiller Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathryn Manwiller
Added: Monday, January 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 C (12-oz package) Reeses Peanut Butter chips
1/4 C butter, melted
1/2 C Hershey's Cocoa
1 t vanilla
4 1/2 C sugar
1 jar (7 oz) marshmallow creme
1 1/2 C (12 oz can) evaporated milk
1/4 C butter

Directions:
Directions:
Line a 13x9x2 inch pan with foil. Place 1 C peanut butter chips in a medium bowl. Set aside. In second medium bowl blend 1/4 C melted butter, cocoa and vanilla until smooth. Add 1/C peanut butter chips.

In heavy 4 qt saucepan combine sugar, marshmallow creme, evaporated milk and 1/4C butter. Cook stirring constantly, over medium heat until mixture comes to a rolling boil. Boil and stir 5 minutes.

Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture. Stir to blend.

Beat peanut butter mixture until chips are completely melted. Spread evenly in prepared pan.

Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.

Cool. Remove from pan. Remove foil. Cut into squares. Store in airtight container in a cool, dry place.

Number Of Servings:
Number Of Servings:
4 pounds

 

 

 

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