Double-Decker Fudge Recipe

4.5 1 3
Double-Decker Fudge Recipe
Double-Decker Fudge Recipe photo by Taste of Home
Publisher Photo

Double-Decker Fudge Recipe

Read Reviews
4.5 1 3
Publisher Photo
Everyone loves peanut butter and chocolate, so this layered fudge is always a hit with family and friends. I found the recipe about 15 years ago and have been making it for the holidays ever since.
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + cooling

Ingredients

  • 1 tablespoon plus 1/2 cup butter, divided
  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 1 jar (7 ounces) marshmallow creme
  • 2 cups peanut butter chips, divided
  • 1/2 cup baking cocoa
  • 1 teaspoon vanilla extract

Directions

Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk, marshmallow creme and 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat.
Pour 3 cups of hot mixture into a bowl; add 1 cup peanut butter chips. Stir until chips are melted and mixture is smooth. Pour into prepared pan.
To the remaining hot mixture, add cocoa, vanilla, and remaining chips and butter; stir until chips and butter are melted and mixture is smooth. Pour evenly over peanut butter layer in pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in airtight containers. Yield: 3-1/2 pounds.
Originally published as Double-Decker Fudge in Country Woman Christmas Annual 2002, p39

Nutritional Facts

1 square: 121 calories, 4g fat (2g saturated fat), 6mg cholesterol, 40mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 2g protein.

  • 1 tablespoon plus 1/2 cup butter, divided
  • 4-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 1 jar (7 ounces) marshmallow creme
  • 2 cups peanut butter chips, divided
  • 1/2 cup baking cocoa
  • 1 teaspoon vanilla extract
  1. Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk, marshmallow creme and 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat.
  2. Pour 3 cups of hot mixture into a bowl; add 1 cup peanut butter chips. Stir until chips are melted and mixture is smooth. Pour into prepared pan.
  3. To the remaining hot mixture, add cocoa, vanilla, and remaining chips and butter; stir until chips and butter are melted and mixture is smooth. Pour evenly over peanut butter layer in pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in airtight containers. Yield: 3-1/2 pounds.
Originally published as Double-Decker Fudge in Country Woman Christmas Annual 2002, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forDouble-Decker Fudge

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
emhannah User ID: 4646634 53297
Reviewed Dec. 11, 2009

"i get requests for this fudge every year."

Loading Image
Mediabong Goes Here