Peanut Butter, Chocolate and Marshmallow Ribbon Fudge

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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 tablespoons 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 teaspoon salt
1 cup marshmallow cream (fluff)
2 cups Peanut butter
1 teaspoon vanilla extract
For the white chocolate layer
1 ½ cups sugar
cup Evaporated milk
2 tablespoons butter
¼ teaspoon salt
1 ½ cups Marshmallow
1 cup chopped white chocolate
1 teaspoon vanilla extract
How healthy are the main ingredients?
sugarPeanut buttersugarPeanut buttersalt

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.