Who Cares If It Melts In Your Hand

Last year our friend Cathy made a big batch of this peanut butter fudge and gave some of it (along with other goodies) to us for Christmas.  It was so addictive I had to ask her for the recipe.  I haven't made it yet this year, but maybe for a New Year's treat...  I believe this recipe came from the back of a bag of Hershey's chocolate chips - at least, the original calls for Hershey's chocolate and Reese's peanut butter.  Could this be a close relative of the secret recipe for their peanut butter cups?  Maybe - but I think it's even better. 


Double Decker Marbled Meltaway Fudge

1 1/2 cups semi-sweet chocolate chips
3 1/2 cups sugar
1 1/2 cups evaporated milk (1 12 oz. can)
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon white vinegar
2 1/2 cups peanut butter (either creamy or chunky)
1 jar (7 oz.) marshmallow creme

Line a 13"x9"x2" pan with foil.  In a 4-quart saucepan, combine the sugar, evaporated milk, butter, corn syrup and vinegar.  Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil; boil and stir for 5 minutes and then remove from heat.  Add the peanut butter and marshmallow creme and stir until smooth.

Put 1 cup of the chocolate chips in a heatproof bowl and set the other 1/2 cup aside.  Pour half of the peanut butter mixture over the chocolate chips in the bowl and stir until smooth.  Pour this chocolate and peanut butter mixture into the prepared pan and then top with the remaining peanut butter mixture.  Immediately sprinkle the remaining 1/2 cup of chocolate chips over the surface.  Gently swirl with a knife or metal spatula for a marbled effect.  Cool; cut into squares.

Store covered in the refrigerator if you like your fudge firm.  Makes about 4 pounds of candy (8 dozen pieces).

Fudge is a noun, a verb, an interjection, and delicious!  ~Jessi Lane Adams