Double Fantasy Fudge
Makes 6 pounds or 70 servings, 1 piece each

Prep Time: 30 min.
Refrigerator Time: 4 hrs.

Ingredients

• 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) Marshmallow Crème, divided
• 2 - cups chopped Dry Roasted Peanuts, divided
• 2 - teaspoon vanilla, divided
• 1-1/2 - package (12 squares) Semi-Sweet Baking Chocolate

Directions

1. 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.
2. Bring to full rolling boil on medium heat, stirring constantly.
3. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
4. Add peanut butter and contents of 1 of the marshmallow crème jars; stir until completely melted.
5. Add 1 cup of the peanuts and 1 teaspoon of the vanilla; mix well.
6. Pour immediately into prepared pan; spread to evenly cover bottom of pan. Set aside.
7. 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.
8. Bring to full rolling boil on medium heat, stirring constantly.
9. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
10. Add chocolate and remaining jar of marshmallow crème; stir until completely melted.
11. Add 1/2 cup of the remaining peanuts and the remaining 1 teaspoon vanilla; mix well.
12. Pour immediately over peanut butter fudge layer in pan.
13. Spread to evenly cover peanut butter fudge; sprinkle with the remaining 1/2 cup peanuts.
14. Cool at room temperature at least 4 hours. Cut into pieces and store in tightly covered container at room temperature.