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Mary Ann's Two-Tone Fudge Recipe

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This recipe for Mary Ann's Two-Tone Fudge is from The McGeary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
White Layer

4 c. sugar
4 tbsp. butter
1 c. milk

Dark Layer

4 c. sugar
4 tbsp. butter
1 c. milk
1/2 c. cocoa
Directions:
Directions:
Beginning with the white layer, mix the ingredients well, then cook over medium heat until mixture comes to a full boil. Boil approximately 5 minutes, but the best indicator of doneness is when the mixture forms a soft ball when you put a drop of it in a cup of cold water. When this layer is done boiling, you can begin to cook the dark layer over medium heat, following the same directions as you did for the white layer. While the dark layer is cooking, add the following ingredients to the white layer.

2 c. marshmallow cream
2 c. peanut putter
2 tsp. vanilla

Beat well. When finished beating, pour the white layer into a large buttered cookie pan (my pan is 17 x 11 x 1). When the dark layer is done, add the marshmallow, peanut butter and vanilla, beat well and pour the dark layer over the white layer. Let cool and then refrigerate.
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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