Prep Time::10 mins
Cook Time::20 mins
Additional Time:: 1 hr
Total Time:: 1 hr 30 mins
Servings::24
Yield::1 (9×13-inch) pan
Ingredients
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3 cups white sugar, divided
12 tablespoons margarine, divided
⅔ cup evaporated milk, divided
6 ounces semisweet chocolate pieces
1 (7 ounce) jar marshmallow creme (such as Kraft Jet-Puffed), divided
1 teaspoon vanilla extract, divided
½ cup creamy peanut butter
Directions
Combine 1 1/2 cups sugar, 6 tablespoons margarine, and 1/3 cup evaporated milk in a heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling over medium heat for 4 minutes, stirring constantly to prevent scorching.
Remove from heat; stir in chocolate pieces until melted. Add 1/2 of the marshmallow creme and 1/2 teaspoon vanilla; beat until well blended. Pour into a greased 9×13-inch baking pan.
Repeat steps 1 and 2 with remaining ingredients, substituting peanut butter for chocolate pieces. Spread evenly over chocolate layer.
Let fudge cool at room temperature until set; cut into squares.
Tips
You can use crunchy peanut butter instead of creamy, if preferred.