Chocolate chips, peanut butter, marshmallow fluff, and evaporated milk and a few more ingredients make delicious two layered chocolate peanut butter fudge.
Line an 8x8 or 9x9 pan with foil, letting the edges extend over the sides. Butter the foil and set aside.
For the chocolate fudge:
In a medium heavy bottom saucepan over medium heat, melt the sugar, butter and milk, stirring constantly.
After the mixture begins to boil rapidly, cook for 2-4 minutes without stirring until a candy thermometer reads 234°F.
Remove from heat and stir in chocolate, marshmallow fluff and vanilla, beating vigorously until combined.
Pour into prepared pan, spreading into an even layer. Set aside and allow to cool at room temperature.
For the peanut butter fudge:
In a medium heavy bottom saucepan over medium, melt the sugar, butter and milk, stirring constantly. After the mixture begins to boil rapidly, cook for 2-4 minutes without stirring until a candy thermometer reads 234°F.
Remove from heat and stir in peanut butter, marshmallow fluff and vanilla, beating vigorously until combined.
Pour over chocolate layer, spreading into an even layer. Set aside and allow to cool at room temperature. Cut into small squares and serve.
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Notes
Use clean, dry pots and utensils for each layer of fudge.
For best texture, do not refrigerate fudge.
IMPORTANT TIP - When making candy of any kind, it's imperative that you use a heavy bottomed saucepan and a candy thermometer. The temperature of a candy mixture can increase slowly and then suddenly surge up. Watch your thermometer carefully and remove pan from heat when the desired temperature is reached.