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Ingredients
| granulated sugar: 1 1/2 cups |
| evaporated milk: 1 5floz can |
| salted butter: 2 tsp |
| salt: 1/4 tsp |
| miniature marshmallows: 1 1/2 cups |
| semisweet chocolate chips (chips): 1 cup |
| vanilla extract: 1 1/2 tsp |
| light brown sugar (packed): 3/4 cup |
| smooth peanut butter: 1/2 cup |
| white chocolate chips: 1 cup |
Triple Layer Fudge
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
10 serving(s)
Tags
- Combine sugar, milk, butter and salt in a medium sauce pan.
- Bring to a boil over medium heat, stirring constantlywith a wooden spoon.
- Boil/stir for 5 minutes.
- Remove from heat, stir in marshmallows until melted and mixed well.
- Stir in chocolate chips and vanilla.
- Stir until smooth, and for 6 minutes.
- Grease a 13x9 inch baking pan.
- Pour chocolate fudge into pan and prepare peanut butter fudge immediately.
- Peanut butter fudge: Follow above directions except reduce sugar to 3/4 cup and add 3/4 cup brown sugar, omit butter and chocolate, and add peanut butter where you would add the chocolate chips and vanilla, and Immediately spread evenly over the chocolate fudge.
- White fudge: Follow above directions and sub the white chocolate chips for the semi-sweet chocolate chips, and immediately spread evenly over the peanut butter fudge.
- Cover fudge with plastic wrap and refrigerate 2 hours or until firm.
- Cut into 1 inch squares.
- Keeps in fridge 3 weeks.