Chocolate Peanut Butter Two-Tone Fudge

Line a 9×13 jellyroll pan with waxed paper.

Combine the sugar and evaporated milk in a large saucepan (3-4 quarts suggested). While stirring the entire time, heat sugar mixture on high until it boils, then reduce heat (to keep from boiling over) and keep boiling for 8 minutes. Remove pan from heat. Add butter and marshmallow cream to the sugar mixture and stir until smooth.

Into a large bowl, pour half of sugar mixture over chocolate chips and 1 tsp. vanilla. Into a second large bowl, pour the other half of sugar mixture over the peanut butter and 1 tsp. vanilla. With electric mixer, beat the mixture with the chocolate chips until combined. Pour chocolate mixture into jellyroll pan. Set in fridge for 10 minutes. This will be the bottom layer of the two-tone fudge.

Clean beaters and beat the peanut butter-sugar mixture until well combined. Pour peanut butter mixture on top of the chocolate mixture that has already set in the fridge for 10 minutes. For best results, let set in the refrigerator for 24 hours or overnight before cutting. Store in refrigerator in air-tight container.

*I suggest getting everything out ahead of time so you don’t waste time as the fudge mixture needs to stay warm/hot enough for you to smooth it out into the jellyroll pan.