Double Decker Fudge and A Cause For Celebration

Today our lives are different.  There’s a new excitement that will eventually settle in to be reality.  For now, it’s fresh and it marks another beginning, one of just many we’ve experienced over the years.

Of course we knew it was coming- there’s no way something this special could remain secret in this family – but the official call in the wee hours of the morning was as joyful as any we’ve ever received.  I’m talking about our son’s announcement of engagement.   His Lauren – now, our Lauren – said yes Friday evening in the windy chill of New York City when the carriage driver asked his horse Merlin to linger lakeside for important business.

Lauren spent Thanksgiving with us and that made the holiday that much more special.  This thankful post features her recipe for double flavor fudge with a classic combination of peanut butter and chocolate.  Didn’t think about it until just now, but how appropriate the symbolic blend of two.  Perfect for what is new.

So things are different here.  And we are abundantly blessed.

Double Decker Fudge

Recipe Lauren Irwin

Yield:  About 4 pounds

2 cups (12 oz. pkg.) Reese’s peanut butter chips, divided

¼ cup butter, melted

½ cup Hershey’s cocoa

1 teaspoon vanilla

4 ½ cups sugar

1 jar (7 oz.) marshmallow creme

1 ½ cups (12 oz. can) evaporated milk

¼ cup butter

Line a 13x9x2-inch pan with foil. 

Place 1 cup peanut butter chips in medium bowl; set aside. 

In second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips. 

In heavy 4-quart saucepan, combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil; boil and stir 5 minutes. 

Remove from heat, immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend. 

Beat peanut butter mixture until chips are completely melted; spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer. Cool; remove from pan. 

Remove foil; cut into squares. 

Store in airtight container in a cool, dry place.

No Comments

Leave a Reply