Hershey's double decker marbled meltaway fudge
72 pieces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | REESE'S Semi-Sweet Chocolate Chips, divided |
| 3½ | cup | Sugar |
| 1½ | cup | Evaporated milk (12 oz cn) |
| ½ | cup | Butter (1 stick) |
| 2 | tablespoons | Light corn syrup |
| 1 | tablespoon | White vinegar |
| 2½ | cup | REESE'S Creamy or REESE'S Chunky Peanut Butter |
| 1 | can | Marshmallow creme (7 oz) |
Directions
Line 13x9x2" pan with foil. Place 1 cup chocolate chips in large heatproof bowl. In 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup and vinegar. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat. Add peanut butter and marshmallow creme; stir until smooth. Pour one half of peanut butter mixture over chocolate chips; stir until smooth. Pour chocolate mixture into prepared pan; top with remaining peanut butter mixture. Immediately sprinkle remaining ½ cup chips over surface. With knife or metal spatula, gently swirl chips for marbled effect. Cool; cut into squares. If a firmer fudge is desired, store covered in refrigerator.
Submitted By MICHAEL ORCHEKOWSKI On 08-05-95