Ingredients
24
24 servings
- •3 cups white sugar, divided
- •0.75 cup margarine, divided
- •0.66666668653488 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
- •0.5 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 9x13-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.
Nutritional Facts
Per 24 servings
- Calories: 250
- Carbohydrate: 37g
- Fat: 11g
- Fiber: 1g
- Protein: 3g
- Sugar: 34g
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