Christmas Recipes
Candy Recipes

Mr. Peanut's Double Fantasy Fudge
Makes 6 pounds or 70 servings, one piece each.
6 cups sugar, divided
1 1/2 cups (3 sticks) butter or margarine, divided
2 small cans (5 ounces each) evaporated milk (about 2/3 cup each)
1 cup peanut butter
2 jars (7 ounces each) JET-PUFFED Marshmallow Creme, divided
2 cups chopped PLANTERS Dry Roasted Peanuts, divided
2 teaspoons vanilla extract, divided
1 1/2 packages (12 squares) BAKER'S Semi-Sweet Baking Chocolate
LINE 13 x 9-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-quart saucepan. Bring to full rolling boil on medium
heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234
degrees F, stirring constantly to prevent scorching. Remove from heat.
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.
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 minutes or until candy
thermometer reaches 234 degrees F, stirring constantly to prevent scorching.
Remove from heat.
ADD chocolate and remaining jar of marshmallow creme; stir until completely
melted. Add 1/2 cup of the remaining peanuts and the remaining 1 teaspoon vanilla
extract; 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.
Size-Wise:
At 70 servings, this decadent fudge is perfect for sharing with friends and
family.
Important Note:
If you are only able to purchase a large (12 ounce) can of evaporated milk, be
sure to use only 2/3 cup for each fudge layer so that the fudge will set.
Cooking Know-How:
If you don't have a candy thermometer, bring sugar mixture to full rolling boil
on medium heat, then begin timing 4 minutes while mixture continues to boil,
stirring constantly.
Nutritional Information:
Calories
190;
Total fat
10 g;
Saturated fat
3.5 g;
Cholesterol
10 mg;
Sodium
70 mg;
Carbohydrate
26 g;
Dietary fiber
1 g;
Sugars
24 g;
Protein
3 g;
Vitamin A
2 %DV;
Vitamin C
0 %DV;
Calcium
0 %DV;
Iron
2 %DV
Healthy Living Information:
Generally Nutritious
Recipe and photograph provided courtesy of
Kraft Foods.
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