Choc. & Peanut Butter Fudge

Joyce's Notes: I have many childhood memories of my aunt and uncle. Helping to make homemade pizza with my cousins was a happy time. Whenever I catch the aroma of Pompeian Olive Oil, I think of Aunt Betty's welcoming kitchen. Today, she continues to impress us with desserts for holiday dinners, and fudge is always an extra treat.

Chocolate & Peanut Butter Fudge
Ingredients:
3	cups	Sugar
3/4	cup	Butter
2/3	cup	Evaporated milk (a 5 1/3 fl. oz. can)
6	oz. pkg.	Semi-sweet chocolate pieces
7	oz. jar	Kraft Marshmallow Cream
1	teas.	Vanilla
1/2	cup	Peanut butter (crunchy or cream style)
Directions:
Combine 1/1/2 c. sugar, 6 Tbsp. butter, 1/3 cup evaporated milk in heavy 1 1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching.
Remove from heat. Stir in chocolate pieces until melted. Add 1/2 jar marshmallow cream (1 cup) and 1/2 teas. vanilla.
Beat until well blended. Pour into greased 13" x 9" pan.
Repeat with remaining ingredients, substituting peanut butter for the chocolate pieces. Spread over chocolate layer.
Cool at room temperature. Cut into squares.
Makes 3 pounds.
Wine Pairing:
Nissley Montmorency Cherry (a semi-dry fruit wine) or Country Cherry (a sweet fruit wine). Nissley cherry wines are made entirely from fresh cherries (not grape wine with extracts). Available in all Nissley Wine Shops, and by UPS delivery within PA.