Friday, February 21, 2014

Nate's Chocolate/ Peanut Butter Layer Fudge

We love Fudge!!  This easy recipe has been made cuzillions (new word) of times.  This time Nathan, our middle grandson, took the task really seriously and when visiting made it all by himself.  Proud Grammy had to share his final masterpiece. 

He actually did this for me (I was a little under the weather) for gifts for my mom, his great grandma who also LOVES her sweets.

This fudge is a two step recipe.  First 


Peanut Butter Layer
**2 cups sugar
**1/2  cup milk( I used whole milk)
1-12 oz jar smooth peanut butter
1-7 oz. jar marshmallow creme








**Bring first two ingredients to a rapid (full boil)stirring constantly for **exactly 3 minutes..(you should use a timer)no less!

 Remove from stove add 1- 12 oz. chunky or regular peanut butter (organic works out fine) and 1- 7 oz. jar marshmallow cream.  Stir really well with a large spoon until blended.

Note:   You must do this quickly because it sets very fast and then quickly place in a buttered dish.  (I used a 13x9) glass dish).  Refrigerate.  

 



Second Step


Chocolate Layer
**2 1/2  CUPS SUGAR
**4 TABLESPOONS HERSHEY’S BAKING COCOA
**2 TABLESPOONS BUTTER
**½ CUP MILK
1-7 oz. Marshmallow Creme


MIX  first 4 ingredients TOGETHER AND place ON STOVE ON MEDIUM heat stirring constantly.

 ONCE IT STARTS BUBBLE(Boil) SET TIMER FOR 3 MINUTES.

Note: It must be at a full boil for 3 minutes, no less..... Keep Stirring constantly.



 Remove from stove and add  1 CUP MARSHMALLOW Creme.  BLEND WELL.  POUR INTO BUTTERED DISH AND REFRIGERATE until cooled and completely set...

 INSTRUCTIONS FOR TWO LAYER FUDGE:

Make peanut butter fudge first and allow to set in refrigerator while making chocolate fudge.  When Chocolate Fudge is done slowly pour over first layer. Spread over first layer and allow to cool completely in refrigerator for several hours or overnight  before cutting into pieces. 
***For best results allow to set for 10 minutes before cutting into bite size pieces.



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