Simple Italian dipping cookies are what I used in my rendition. However, any kind of dried fruit and hazelnuts are acceptable additions. or cover them in dark chocolate.
| 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
- 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
Instructions
- 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.
- You can use crunchy peanut butter instead of creamy, if preferred.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 104 mg |
| Sugars | 34 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
These were great! My only piece of feedback is that it wasn’t firming up enough at room temperature, so I transferred to the fridge, which worked much better.
LOVE THIS FUDGE AND SO EASY AND QUICK. TRY IT AND YOU WILL GET MANY COMPLIMENTS.