Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
24
Yield:
1 (9×13-inch) pan
Ingredients
Directions
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 9×13-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.
Nutrition Facts (per serving)
| 250 | Calories |
| 11g | Fat |
| 37g | Carbs |
| 3g | Protein |
