Saturday, March 10, 2012


1 1/2 tsp butter (not margarine!)
2 2/3 cups milk chocolate chips
1 cup peanut butter, divided in half
2 tbsp shortening, divided
2 2/3 cups white chocolate chips

Use foil to line a 9 x 13-inch pan; butter the foil and set aside.

In a heavy saucepan over low heat, melt the milk chocolate chips, half the peanut butter, and half the shortening.  Stirring constantly, cook until smooth.  Pour into the prepared pan.  Refrigerate until firm.

Meanwhile, in another heavy saucepan over low heat, repeat the process with the remaining peanut butter, shortening, and white chocolate chips.  Spread this layer evenly over the firmed chocolate layer.  Refrigerate for around 30 minutes until firm.

Use the foil to lift fudge from the pan.  Gently peel off the foil and cut into squares.

Yield: approximately 2 lbs of fudge.

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