Peanut Butter, Chocolate and Marshmallow Ribbon Fudge
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 13 h. 25 min.
Ready in
Ingredients
for
60
- For the base
- 1 cup chopped Dark chocolate (60% cocoa solids)
- 2 Tbsps butter
- 1 cup Peanut butter
- 1 cup Rice Krispie
- For the peanut butter layer
- ½ cup butter
- 2 cups sugar
- 1 cup light brown sugar
- 1 ½ cups Evaporated milk
- ¼ tsp salt
- 1 cup marshmallow cream (fluff)
- 2 cups Peanut butter
- 1 tsp vanilla extract
- For the white chocolate layer
- 1 ½ cups sugar
- ⅔ cup Evaporated milk
- 2 Tbsps butter
- ¼ tsp salt
- 1 ½ cups Marshmallow
- 1 cup chopped white chocolate
- 1 tsp vanilla extract
Preparation steps
1.
Line a 23 cm x 32cm|9" x 13" baking tin with non-stick baking paper.
2.
For the base: melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir in the peanut butter and rice krispies.
3.
Spread the mixture evenly in the bottom of the tin and chill for 15 minutes.
4.
For the peanut butter layer: melt the butter in a large heavy-based pan over a low heat. Add both the sugars, evaporated milk and salt. Increase the heat and slowly bring to a boil. Boil steadily for 7-10 minutes, until a little of the mixture can be rolled into a soft ball between your finger and thumb when dropped into cold water (115°C|238°F on a sugar thermometer).
5.
Remove from the heat and stir in the marshmallow fluff. Stir until melted, then stir in the peanut butter and vanilla.
6.
Spread evenly over the chilled chocolate base and chill.
7.
For the white chocolate layer: put the sugar, evaporated milk, butter and salt in a large heavy-based pan over a low heat. Slowly bring to a boil, then boil for 5 minutes stirring constantly.
8.
Remove from the heat and stir in the marshmallows until melted and smooth.
9.
Add the white chocolate and vanilla. Stir until smooth and combined.
10.
Pour the white fudge on top of the peanut butter fudge. Spread evenly, being careful not to mix the layers. Chill overnight before cutting into squares.
