-
1
DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside.
-
2
(If making only one kind of fudge, use 8 by 8 inch baking pan.)
-
3
Into 6 quart heavy saucepan, measure sugar, milk and salt.
-
4
Over medium heat, heat to boiling, stirring constantly.
-
5
With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water).
-
6
Remove saucepan from heat.
-
7
Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm).
-
8
Stir in marshmallow creme and peanut butter.
-
9
With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes.
-
10
Turn fudge into prepared pan.
-
11
Allow fudge to set, about 30 minutes.
-
12
Meanwhile, prepare Chocolate Fudge.
-
13
Pour chocolate layer over peanut butter layer; allow to set completely.
-
14
Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt.
-
15
Over medium heat, gradually add milk and butter or margarine.
-
16
Stirring constantly, heat to boiling.
-
17
With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball removal from water).
-
18
Remove saucepan from heat.
-
19
Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm).
-
20
Stir in marshmallow creme and vanilla.
-
21
With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes.
-
22
Turn into prepared pan.
