"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Double Decker Fudge Recipe

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

Contributor:  
Contributor:  
Vicki Chavis

Category:
Category:

Ingredients:  
Ingredients:  
1 t. butter (no substitutes, softened
2 2/3 c. milk chocolate chips
1 c. peanut butter, divided
2 T. shortening, divided
2 2/3 c. vanilla or white (chocolate) chips

Directions:
Directions:
Line a 13 in x 9 in x 2 in pan with foil and grease the foil with butter; set aside. In a heavy saucepan, melt the milk chocolate chips, cup peanut butter, and shortening over low heat; cook and stir constantly until smooth. Pout into prepared pan. Refrigerate for 10 minutes or until firm (but not set).

Meanwhile, in a heavy saucepan, melt the vanilla chips and the remaining peanut butter and shortening over low heat, cook and stir until smooth. Spread evenly over the chocolate layer. Refrigerate for 30 minutes until firm. Using the foil, lift fudge out of the pan. Gently peel off the foil, cut into 1 inch squares. Yield: about 2 pounds.

 

 

 

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