Baking

Triple Layer Fudge

I’ve been making this recipe every year at Christmas for the past five years. I absolutely love it and it always gets rave reviews everywhere I take it. I haven’t come across any other fudge like it!

The recipe comes from the cookbook “Treasury of Christmas”. I think I got it as a gift back in 2001 (?) so I’m not sure if it’s still available. Each layer of fudge is prepared separately and layered in the pan. I made this a couple of weeks ago to take to work for a coworker’s birthday.

Triple Layer Fudge
Makes a 13 x 9 pan

3 3/4 cups sugar, divided
¾ cup packed light brown sugar
3 small cans (5 oz each) evaporated milk
4 tablespoons butter, divided
¾ teaspoons salt, divided
4 ½ cups miniature marshmallows, divided
1 cup (6 oz) semisweet chocolate chips
1 cup (6 oz) white chocolate chips
½ cup creamy peanut butter
4 ½ teaspoons vanilla

First prepare a 13 x 9 pan by lining it completely with foil. This will make cutting the fudge a lot easier.


Next prepare the chocolate fudge. In a saucepan combine 1 ½ cups sugar, 1 can evaporated milk, 2 tablespoons butter and ¼ teaspoon salt.


Bring to a boil over medium heat, stirring constantly. It will take a little while to bring the mixture to a boil over medium heat. Don’t get impatient and jack up the heat to make it boil faster. Once the bubbles rise and break on the surface, boil for five minutes, stirring constantly.


Remove saucepan from heat. Stir in 1 ½ cups marshmallows until marshmallows are melted and mixture is smooth.


Add semisweet chocolate chips and 1 ½ teaspoons vanilla. Stir mixture until chocolate chips are melted and mixture is smooth.


Pour chocolate fudge into prepared pan and spread evenly with a spatula.


Immediately prepare the next layer, peanut butter fudge. In a saucepan combine ¾ cup sugar, ¾ cup brown sugar, 1 can evaporated milk and ¼ teaspoon salt. Bring to a boil over medium heat, then boil for five minutes stirring constantly (same process as for the chocolate fudge).

Remove saucepan from heat. Stir in 1 ½ cups marshmallows until melted and mixture is smooth.

Add ½ cup creamy peanut butter and 1 ½ teaspoons vanilla. Stir until mixture is smooth and combined.

Pour peanut butter fudge into prepared pan directly on top of chocolate fudge. Spread evenly with a spatula, but try not to mix with chocolate fudge.


Immediately prepare white fudge. In a saucepan combine 1 ½ cups sugar, 1 can evaporated milk, 2 tablespoons butter and ¼ teaspoon salt. Bring to a boil over medium heat, then boil for five minutes stirring constantly (again, same process as before).

Remove saucepan from heat. Stir in 1 ½ cups marshmallows until melted and mixture is smooth.

Add 1 cup white chocolate chips and 1 ½ teaspoons vanilla. Stir until mixture is smooth and combined.

Pour white fudge into prepared pan directly on top of peanut butter fudge. Spread evenly with a spatula, being careful not to mix layers.


Cover fudge and refrigerate several hours until firm. If the fudge does not seem to be firming up, put it in the freezer for awhile.

Lift fudge out of pan by grasping foil on either side of the pan. Peel foil off back of fudge and place fudge on cutting board. The slab of fudge may crack while you do this, which is okay. You can fix it/hide it when you cut it up.


Cut fudge into one inch squares. I find it easier to cut the big slab down into little slabs and then into one inch squares. To show off the layers best, don’t run the knife through the fudge. Press down with the knife to cut, then scoot the cut part away from the big part and lift the knife off. Or whatever works best for you!

When making the fudge the peanut butter layer must be in the middle. It is softer than the other two layers and is held in place by the chocolate and white layers on either side. When pouring the white fudge on top of the peanut butter, pour it all over to all parts of the pan, instead of in one big glob. That way you will have less spreading to do for the white layer and less chance of mixing it up with the peanut butter layer.

If you DO mix the layers it’s not a big deal. The fudge will still taste wonderful. I just prefer to show the three distinct layers.

So is it worth it? This fudge takes a while to make and a long time to cut it up into those tiny little squares. But it tastes fantastic! Because the recipe is so involved, I usually only make this fudge once a year. I think it’s worth it for a special holiday treat. It also makes a great gift. I recommend making it to take to a party or to work or to give as gifts because it makes a LOT of fudge. It will last for several weeks in your refrigerator and is a great little snack. Or a big snack. I think I ate like 18 pieces of it today. I couldn’t help myself!

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