Double-Decker Fudge Recipe

4.5 1 3
Double-Decker Fudge Recipe
Double-Decker Fudge Recipe photo by Taste of Home
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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
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + cooling

Ingredients

  • 1 tablespoon plus 1/2 cup butter (no substitutes), 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 (no substitutes), 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. 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

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emhannah User ID: 4646634 53297
Reviewed Dec. 11, 2009

"i get requests for this fudge every year."

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