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Friday, January 22, 2010

Two-Toned Fudge

I know the holidays are over. Resolutions have been made. And broken. Or some perhaps kept thus far. But you really should try this fudge.

It's a classic combo of chocolate and peanut butter, so you know it's going to be delicious. I also really liked the texture of the fudge; the chocolate part melts in your mouth while the peanut butter layer has a bit more 'chew' to it. You could call this Reese's PB Cup Fudge I suppose. If you're a fudge lover, nota bene - this is addictive. Just make it for a gathering, and you'll be good to go.

Two Toned Chocolate Peanut Butter Fudge

1 cup peanut butter chips
1 cup bittersweet chocolate chips (I used semisweet)
2 1/4 cups granulated sugar
1 7 ounce jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter
1 tsp vanilla extract

Line an 8" X 8" pan with foil.

In 2 separate heat-safe medium bowls, place 1 cup peanut butter chips in one and chocolate chips in the other.

In a heavy 3 quart sauce pan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat and quickly stir in vanilla.

Working safely, but quickly, stir one-half of the hot mixture into peanut butter chips and the other half into the chocolate chips. Stir the peanut butter mixture until fully melted and quickly pour into prepared pan.

Stir the chocolate chips mixture until fully melted and carefully spread over top of peanut butter layer.

Let sit at room temperature until completely cool. Cut into small squares.

Recipe from Culinary in the Desert

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