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Name: Peanut-Chocolate Fluff Fudge
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Cuisine: American
Ingredients: 1 c milk; 1/2 c Peanut butter; 3 tb Butter or margarine; 1 c Unsweetened cocoa; 1 c Whipped marshmallow creme; 1/2 ts Salt; 1 c milk; 2 c Sugar; 2 c Sugar; 1 ts Vanilla extract; 1 c Whipped marshmallow creme; 1/4 ts Salt

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INGREDIENTS

1 c milk
PEANUT BUTTER FUDGE
1/2 c Peanut butter
3 tb Butter or margarine
1 c Unsweetened cocoa
1 c Whipped marshmallow creme
1/2 ts Salt
1 c milk
2 c Sugar
2 c Sugar
1 ts Vanilla extract
1 c Whipped marshmallow creme
1/4 ts Salt
CHOCOLATE FUDGE

Servings

INSTRUCTIONS

Servings: about 3 pounds DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside. (If making only one kind of fudge, use 8 by 8 inch baking pan.) Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium heat,heat to boiling, stirring constantly. With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat. Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and peanut butter. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about 30 minutes. Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut butter layer; allow to set completely. Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt. Over medium heat,gradually add milk and butter or margarine. Stirring constantly, heat to boiling. With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat. Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn into prepared pan. Source: Moms old magazine clippings- 1940s to 1970s Green Bay Press Gazette (newspaper), December 13, 1978

NOTES

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Peanut-Chocolate Fluff Fudge

1 c milk
 PEANUT BUTTER FUDGE
1/2 c Peanut butter
3 tb Butter or margarine
1 c Unsweetened cocoa
1 c Whipped marshmallow creme
1/2 ts Salt
1 c milk
2 c Sugar
2 c Sugar
1 ts Vanilla extract
1 c Whipped marshmallow creme
1/4 ts Salt
 CHOCOLATE FUDGE

Servings: about 3 pounds    DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside.  (If making only one kind of fudge, use 8 by 8 inch baking pan.)    Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium  heat,heat to boiling, stirring constantly.    With candy thermometer in place, cook, without stirring, until temperature  reaches 235-F or soft ball stage (when a small amount of mixture dropped  into very cold water forms a ball which flattens on removal from water).  Remove saucepan from heat.    Without stirring, allow mixture to cool to 110-F or lukewarm, about 45  minutes (bottom of pan will feel comfortably warm).    Stir in marshmallow creme and peanut butter. With wooden spoon, beat  mixture until it holds its shape and loses some of its gloss, about 5 to 7  minutes. Turn fudge into prepared pan. Allow fudge to set, about 30  minutes.    Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut butter  layer; allow to set completely.    Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt.  Over medium heat,gradually add milk and butter or margarine. Stirring  constantly, heat to boiling.    With candy thermometer in place, cook, without stirring, until temperature  reaches 235-F or soft ball stage (when a small amount of mixture dropped  into very cold water forms a ball which flattens on removal from water).  Remove saucepan from heat.    Without stirring, allow mixture to cool to 110-F or lukewarm, about 45  minutes (bottom of pan will feel comfortably warm).    Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture  until it holds its shape and loses some of its gloss, about 5 to 7 minutes.  Turn into prepared pan.    Source: Moms old magazine clippings- 1940s to 1970s Green Bay Press  Gazette (newspaper), December 13, 1978

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Nutrition

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Serving Size: 1 Serving (920g)
Recipe Makes: 3 Servings

Calories: 3474
Calories from Fat: 306 (9%)

Amt Per Serving		% DV

	Total Fat 34g	45 %
	Saturated Fat 12.2g	61 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 6.8g
Cholesterol 27.9mg		9 %
Sodium 82.5mg		3 %
Potassium 747mg		20 %
Total Carbohydrate 826.8g		243 %
	Dietary Fiber 13.4g	54 %
	Sugars, other 813.3g
Protein 11.8g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3474

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