Triple Layer Fudge

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READY IN:
1hr
YIELD:
10 dozen one inch pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar, milk, butter and salt in a medium sauce pan.
  2. Bring to a boil over medium heat, stirring constantlywith a wooden spoon.
  3. Boil/stir for 5 minutes.
  4. Remove from heat, stir in marshmallows until melted and mixed well.
  5. Stir in chocolate chips and vanilla.
  6. Stir until smooth, and for 6 minutes.
  7. Grease a 13x9 inch baking pan.
  8. Pour chocolate fudge into pan and prepare peanut butter fudge immediately.
  9. Peanut butter fudge: Follow above directions except reduce sugar to 3/4 cup and add 3/4 cup brown sugar, omit butter and chocolate, and add peanut butter where you would add the chocolate chips and vanilla, and Immediately spread evenly over the chocolate fudge.
  10. White fudge: Follow above directions and sub the white chocolate chips for the semi-sweet chocolate chips, and immediately spread evenly over the peanut butter fudge.
  11. Cover fudge with plastic wrap and refrigerate 2 hours or until firm.
  12. Cut into 1 inch squares.
  13. Keeps in fridge 3 weeks.

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