Categories: Candy

Ingredients

• 2 tsp. butter
• Chocolate layer:
• 2 cups sugar
• 1 can(5 oz.) evaporated milk (2/3 cup)
• 5 Tbsp. butter, cubed
• 1/2 tp. salt
• 1 jar (7 oz.) marshmallow crème
• 1/2 tsp. vanilla extract
• 2 cups (12 oz.) semisweet chocolate chips
• Peanut Butter Layer:
• 2 cups sugar
• 1 can (5 oz.) evaporated milk (2/3 cup)
• 5 Tbsp. butter, cubed
• 1/2 tsp. salt
• 1 jar (7 oz.) marshmallow crème
• 1/2 cup creamy peanut butter
• 1 tsp. vanilla extract
• Chocolate-covered peanuts or coarsely chopped salted peanuts,optional

Directions

1. Line a 13×9-inch pan with foil; grease foil with 2 Tbsp. butter.
2. For chocolate layer, in large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234 degrees (soft-ball stage), about 4 minutes. Remove from heat; stir in the marshmallow crème and vanilla until blended. Stir in chocolate chips until melted. Immediately spread into prepared pan.
3. For peanut butter layer, in another large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234 degrees (soft ball stage), about 4 minutes. Remove from heat; stir in marshmallow crème, peanut butter and vanilla extract until blended. Immediately spread over chocolate layer. If desired, sprinkle with peanuts. Refrigerate 3 hours or until firm, covering when cooled.
4. Using foil, cut fudge into 1-inch squares. Store between layers of waxed paper in an airtight container.

5. makes 4 pounds

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