Triple Layer Fudge
Why I Love This Recipe
*** as usual I've altered this recipe.. Instead of making the peanut butter fudge using smooth peanut butter I make the recipe using 6 oz peanut butter chips. Works just as well!***
Ingredients You'll Need
Chocolate Fudge:
1½ cups sugar
1 can evaporated milk (5 oz)
2 Tbls butter
¼ tsp salt
1½ cups mini marshmallows
1 cup (6 oz) chocolate chips
1½ tsp vanilla
Peanut Butter fudge:
3/4 cups granulated sugar
3/4 cups brown sugar
1 can evaporated milk (5 oz)
1/4 tsp salt
1½ cups mini marshmallows
1/2 cup creamy peanut butter
1½ tsp vanilla
White Fudge:
1½ cups sugar
1 can evaporated milk (5 oz)
2 Tbls butter
¼ tsp salt
1½ cups mini marshmallows
1 cup (6 oz) White chocolate chips
1½ tsp vanilla
Directions
1. Combine sugar, milk, butter and salt in med saucepan. Bring to a boil over medium hat, stirring constatnly with wooden spoon. Boil 5 minutes, stirring constantly.
2. Remove saucepan from heat. Stir in marshmallows with wooden spoon until melted and mixture is well blended.
3. Add chocolate chips and vanilla. Stir until mixture is smooth. Stir mixutre 6 minutes or until slightly thickened.
Peanut Butter fudge
Prepare as directed for chocolate fudge in steps 1 and 2. Stir ½ creamy peanut butter into mixture as directed in step 3.
White Fudge
Prepare as directed for Chocolate Fudge.
To layer:
Grease 13x9 inch baking pat. Set aside.
Prepare chocolate fudge.
Immediately spread into prepared pan with lightly greased rubber spatula.
Immediately prepare Peanut Butter Fudge.
Spread evenly over chocolate fudge.
Prepare White chocolate fudge.
Spread over peanut butter fudge.
If desired, to marble fudge, swirl knife through all layers, lifting and turning fudge with each swirl.
Cover fudge with plastic wrap.
Refrigerate 2 hours or until firm.
Cut into 1-inch squares.
Store tightly covered in refrigerator for up to 3 weeks.
