Chocolate and Peanut Butter Fudge

Ingredients

• Makes (1) 9x9 inch baking pan

Chocolate Layer

• 1 1/2 cups granulated sugar
• 2 Tablespoons cocoa
• 1/2 cup milk
• 1/2 teaspoon pure vanilla extract
• 1 1/2 Tablespoon butter
• Peanut Butter Layer
• 1 1/2 cups granulated sugar
• 1/2 cup milk
• 1/2 teaspoon pure vanilla extract
• 1 1/2 Tablespoons butter
• 1/4 cup peanut butter
• Tools: Candy thermometer

Directions

Chocolate Layer

1. Line a 9x9 inch baking pan with aluminum foil, leaving the sides of the foil long enough to go up the sides for easy removal.
2. Grease with butter and set aside.
3. Measure 1 1/2 cups granulated sugar and 2 Tablespoons cocoa into a medium-size saucepan and stir together.
4. Add 1/2 cup milk and stir well to incorporate.
5. Cook over high heat until the mixture is brought to rolling boil.
6. Reduce heat enough to just keep mixture at rolling boil.
7. Watch that it does not boil over.
8. Stirring occasionally, boil until mixture, until it reaches 234F to 240F on a candy thermometer. Remove from heat.
9. Add 1/2 teaspoon of vanilla and 1 1/2 tablespoons of the butter.
10. Pour chocolate layer into a prepared pan and let chill in fridge while you are making the next layer.
11. Peanut Butter Layer
12. In medium-size saucepan, add 1 1/2 cups granulated sugar.
13. Add 1/2 cup milk and stir well to incorporate. Cook over high heat until mixture is brought to rolling boil. Reduce heat enough to keep mixture at rolling boil. Watch that it does not boil over.
14. Stirring occasionally, boil until mixture until it reaches 234F to 240F on a candy thermometer.
15. Remove from heat. Add 1/2 teaspoon of vanilla, 1 1/2 tablespoons o f butter and the 1/4 cup of peanut butter.
16. Stir the mixture with a large spoon until it thickens to consistency of plaster.
17. Pour over cooled chocolate layer.
18. Cool in refrigerator until set.
19. Remove from the refrigerator and turn out of the pan.
20. Remove the aluminum foil and cut into pieces.
21. Pieces can be individually wrapped in plastic wrap.
22. Store refrigerated in a container with a lid.