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

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