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Peanut Chocolate Fluff Fudge




Source of Recipe


Green Bay Press Gazette, December 13, 1978


List of Ingredients




-----PEANUT BUTTER FUDGE-----
2 c Sugar
1 c Milk
1/2 ts Salt
1 c Whipped marshmallow creme
1/2 c Peanut butter
-----CHOCOLATE FUDGE-----
2 c Sugar
1 c Unsweetened cocoa
1/4 ts Salt
1 c Milk
3 tb Butter or margarine
1 c Whipped marshmallow creme
1 t Vanilla extract


Recipe



DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch
baking pan; set aside. (If making only one kind of
fudge, use 8 by 8 inch baking pan.)

Into 6 quart heavy saucepan, measure sugar, milk and
salt. Over medium heat,heat to boiling, stirring
constantly.

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). Remove saucepan from heat.

Without stirring, allow mixture to cool to 110-F or
lukewarm, about 45 minutes (bottom of pan will feel
comfortably warm).

Stir in marshmallow creme and peanut butter. With
wooden spoon, beat mixture until it holds its shape
and loses some of its gloss, about 5 to 7 minutes.
Turn fudge into prepared pan. Allow fudge to set,
about 30 minutes.

Meanwhile, prepare Chocolate Fudge. Pour chocolate
layer over peanut butter layer; allow to set
completely.

Chocolate Fudge: Into 6 quart heavy saucepan measure
sugar, cocoa and salt. Over medium heat,gradually add
milk and butter or margarine. Stirring constantly,
heat to boiling.

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). Remove saucepan from heat.

Without stirring, allow mixture to cool to 110-F or
lukewarm, about 45 minutes (bottom of pan will feel
comfortably warm).

Stir in marshmallow creme and vanilla. With wooden
spoon, beat mixture until it holds its shape and loses
some of its gloss, about 5 to 7 minutes. Turn into
prepared pan.

YIELD: 3 Pounds