Easiest Fudge Recipe Ever
So you all can guess that I really like fudge. I make it about once and year and then give it away at Christmas. Which is really a shame because if it's good at Christmas, isn't it good every other month of the year? Recently I found this recipe in the Favorite Brand Name Recipes of All Time Cookboook. The recipe is for a two layer fudge of peanut butter and chocolate fudge. But don't be daunted by that fact, it is ridiculously easy and that's saying a lot from me. I am famous for ruining every cookie effort I try. It's almost legendary by this point. Anyway, this is a VERY easy recipe you can throw together and take to a party, serve at your house (and send home the leftovers for waiting family members) or to give away as a gift. I love it. Here it is:
Double Decker Fudge:(Aka The Stupidly Good Fudge Recipe)
1 Cup Reese's Peanut Butter Chips
1 Cup Guittard Milk Chocolate Chips (trust me, get these at WinCo, so worth it)
2 1/4 Cups regular sugar
1 Jar (7 oz) marshmallow creme (or 1/2 of a 16 oz bag of mini marshmallows)
3/4 Cup Evaporated Milk
1/4 Cup (1/2 stick) butter (or margarine if you really have to)
1 teaspoon vanilla extract
Line an 8 inch square pan with foil and butter it up. Put the 1 cup of peanut butter chips in a small to medium size bowl (like a glass bowl). Then put the chocolate chips in a 1-cup measuring cup on the counter. In a heavy 3 qt saucepan with deep sides, put everything else except the two types of chips and the vanilla and stir over medium heat. Stir until it boils and then continue to stir as it boils for 5 full minutes. Now comes the easy part.
Take it off the heat and add the vanilla and stir quickly. Now pour 1/2 the mixture into the bowl with the peanut butter chips. Then add the chocolate chips to the original saucepan and set it down to wait. Stir the sauce into the peanut butter chips until it is smooth (be fast) and QUICKLY pour it into the prepared buttered pan. Now stir the chocolate chips into the other 1/2 of the sauce and when it gets smooth and mixed together pour it over the peanut butter layer in the pan. Smooth out the top and put it all in the fridge. Now go lick the bowls.
I usually then take out the very cold fudge and peel back the foil. I cut it into 1 inch squares with a sharp heavy knife and pack it in airtight containers between sheets of wax paper. To serve, let them come to room temperature first. So so so good.
The only hitch in my giddy-up with this recipe is that I tend to pour about 40% of the sauce into the peanut butter chips. Then that layer is a bit firmer then the chocolate layer and it gets hard right before I pour it into the pan. So be fast!
Double Decker Fudge:(Aka The Stupidly Good Fudge Recipe)
1 Cup Reese's Peanut Butter Chips
1 Cup Guittard Milk Chocolate Chips (trust me, get these at WinCo, so worth it)
2 1/4 Cups regular sugar
1 Jar (7 oz) marshmallow creme (or 1/2 of a 16 oz bag of mini marshmallows)
3/4 Cup Evaporated Milk
1/4 Cup (1/2 stick) butter (or margarine if you really have to)
1 teaspoon vanilla extract
Line an 8 inch square pan with foil and butter it up. Put the 1 cup of peanut butter chips in a small to medium size bowl (like a glass bowl). Then put the chocolate chips in a 1-cup measuring cup on the counter. In a heavy 3 qt saucepan with deep sides, put everything else except the two types of chips and the vanilla and stir over medium heat. Stir until it boils and then continue to stir as it boils for 5 full minutes. Now comes the easy part.
Take it off the heat and add the vanilla and stir quickly. Now pour 1/2 the mixture into the bowl with the peanut butter chips. Then add the chocolate chips to the original saucepan and set it down to wait. Stir the sauce into the peanut butter chips until it is smooth (be fast) and QUICKLY pour it into the prepared buttered pan. Now stir the chocolate chips into the other 1/2 of the sauce and when it gets smooth and mixed together pour it over the peanut butter layer in the pan. Smooth out the top and put it all in the fridge. Now go lick the bowls.
I usually then take out the very cold fudge and peel back the foil. I cut it into 1 inch squares with a sharp heavy knife and pack it in airtight containers between sheets of wax paper. To serve, let them come to room temperature first. So so so good.
The only hitch in my giddy-up with this recipe is that I tend to pour about 40% of the sauce into the peanut butter chips. Then that layer is a bit firmer then the chocolate layer and it gets hard right before I pour it into the pan. So be fast!
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