Fudge (and variations)
Updated: Mar 9
DOUBLE DECKER FUDGE
I got the original recipe from the Reese's peanut butter chips bag. Over the years of my making this fudge, I have experimented with several variations that will follow this original recipe.
2 c (12 oz pkg) Reese’s peanut butter chips, divided
¼ c butter, melted
½ c cocoa
1 tsp vanilla
4 ½ c sugar
1 jar (7 oz) marshmallow crème
1 ½ c (12 oz can) evaporated milk
¼ c butter
Line a 13x9x2-inch pan with foil. Place 1 cup peanut butter chips in medium bowl; set aside. In second medium bowl, blend ¼ cup melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips.
In heavy 4-quart saucepan, combine sugar, marshmallow crème, evaporated milk and ¼ cup butter. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil; boil and stir 5 minutes.
Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
Beat peanut butter mixture until chips are completely melted; spread evenly in prepared pan.
Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.
Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool, dry place.
About 4 lbs
Replace the peanut butter chips with semi-sweet chocolate chips and use one bowl instead of two.
I love making this with Hershey's Special Dark chocolate chips and Special Dark cocoa for a dark, rich fudge.
CHOCOLATE FUDGE WITH WALNUTS
I made this at the request of my sister, Gwynn. I eyeballed the amount of walnuts I added so feel free to do the same.
Make the fudge as above for chocolate fudge. Add 1 cup walnuts to the mixture before pouring it into the prepared pan. Sprinkle a handful of walnuts over the top.
CHOCOLATE FUDGE WITH HEATH BITS
I made this at the request of my sister, Gwynn, for a dear friend, Bobby Champion. He loves Heath bars so we gave him a twist on his favorite candy.
Make the fudge as above for chocolate fudge. Using one bag of Heath bits, add 2/3 of the bag to the mixture before pouring it into the prepared pan. Sprinkle the rest of the Heath bits over the top.