Perfect Food, Picnic, Tailgate, Backyard Recipes and more...
Google
 
Web Alan's Kitchen Recipes

Home  | Desserts  | Contact Us | About Us

Desserts: Bars | Brownies | Cakes | Cheesecakes | Cookies | Cupcakes | Fruits
  Fudge | Ice Cream | Pies | Pudding

Fudge Making Tips...

Double Fantasy Fudge
Makes 6 pounds or 70 servings, 1 piece each

 

Food, Cooking, Picnic, Tailgate, & Backyard Recipes plus more...

Recipe Ideas

>

Barbecue

>

Beverage
> Bread

>

Cheese, Egg & Pasta
> Chili
> Cowboy
> Dessert
> Lunch
> Main Dish
> Penn Dutch
> Salad
> Salsa, Dip & Relish
> Sandwich
> Slow Cooker
> Soup & Stew
> Vegetable & Side Dish
Features:
> Alan's Picnic Getaway
> Ask AlansKitchen
> Backyard 
> Menus

 

Double Fantasy FudgePrep Time: 30 min.
Refrigerator Time: 4 hrs.

Ingredients

  • 6 - cups sugar, divided
  • 1-1/2 - cups (3 sticks) butter or margarine, divided
  • 2 - small cans (5 ounces each) evaporated milk (about 2/3 cup each)
  • 1 - cup peanut butter
  • 2 - jars (7 ounces each) Marshmallow Cr�me, divided
  • 2 - cups chopped Dry Roasted Peanuts, divided
  • 2 - teaspoon vanilla, divided
  • 1-1/2 - package (12 squares) Semi-Sweet Baking Chocolate

Directions

Line 13x9-inch pan with foil, with ends of foil extending over sides of pan.

  1. Place 3 cups of the sugar, 3/4 cup (1-1/2 sticks) of the butter and 1 can of the evaporated milk in heavy 3-quart saucepan.
  2. Bring to full rolling boil on medium heat, stirring constantly.
  3. Boil 4 min. or until candy thermometer reaches 234�F, stirring constantly to prevent scorching. Remove from heat.
  4. Add peanut butter and contents of 1 of the marshmallow cr�me jars; stir until completely melted.
  5. Add 1 cup of the peanuts and 1 teaspoon of the vanilla; mix well.
  6. Pour immediately into prepared pan; spread to evenly cover bottom of pan. Set aside.
  7. Place remaining 3 cups sugar, the remaining 3/4 cup (1-1/2 sticks) butter and the remaining can of evaporated milk in large heavy saucepan.
  8. Bring to full rolling boil on medium heat, stirring constantly.
  9. Boil 4 min. or until candy thermometer reaches 234�F, stirring constantly to prevent scorching. Remove from heat.
  10. Add chocolate and remaining jar of marshmallow cr�me; stir until completely melted.
  11. Add 1/2 cup of the remaining peanuts and the remaining 1 teaspoon vanilla; mix well.
  12. Pour immediately over peanut butter fudge layer in pan.
  13. Spread to evenly cover peanut butter fudge; sprinkle with the remaining 1/2 cup peanuts.
  14. Cool at room temperature at least 4 hours. Cut into pieces and store in tightly covered container at room temperature.

 
 
 
Powered by ... All text is available under the terms of the GNU Free Documentation License.
E-mail | AlansKitchen Privacy Policy