Mr. Peanuts Double Fantasy Fudge
Courtesy of Kraft Kitchens 70 Servings • 30 Min. Prep Time • 30 Min. Cook Time • 4 Hr. Chill Time| Ingredients |
|---|
| 6 c. sugar, divided |
| 1-1/2 c. (3 sticks) butter or margarine, divided |
| 2 small cans (5 oz. each) evaporated milk (about 2/3 cup each) |
| 1 c. creamy peanut butter |
| 2 jars (7 oz. each) JET-PUFFED Marshmallow Creme, divided |
| 2 c. chopped PLANTERS Dry Roasted Peanuts, divided |
| 2 tsp. vanilla, divided |
| 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate |
Directions:
1. LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. 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-qt. saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
2. ADD peanut butter and contents of one of the marshmallow creme jars; stir until completely melted. Add 1 cup of the peanuts and 1 tsp. of the vanilla; mix well. Pour immediately into prepared pan; spread to evenly cover bottom of pan. Set aside.
3. 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. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
4. ADD chocolate and remaining jar of marshmallow creme; stir until completely melted. Add 1/2 cup of the remaining peanuts and the remaining 1 tsp. vanilla; mix well. Pour immediately over peanut butter fudge layer in pan. Spread to evenly cover peanut butter fudge; sprinkle with remaining 1/2 cup peanuts. Cool at room temperature at least 4 hours before cutting into small pieces to serve. Store in tightly covered container at room temperature.
