Double-Decker Marbled Meltaway Fudge

1-1/2 c chocolate chips, divided
3-1/2 c sugar
1-1/2 c (12 oz. can) evaporated milk
1/2 c butter (1 stick)
2 T light corn syrup
1 T white vinegar
2-1/2 c peanut butter (creamy or crunchy work)
1 jar (7 oz.) marshmallow creme

Line 9x13 pan with foil.

Place 1 cup chocolate chips in large heatproof bowl.  Set aside.

In 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup and vinegar.  Cook over medium heat, stirring constantly, until the mixture comes to a full and rolling boil.  Boil and stir 5 minutes. Remove from heat.  Add peanut butter and marshmallow creme.  Stir until smooth.

Pour half of peanut butter mixture over chocolate chips , stir until smooth. 

Pour chocolate mixture into prepared pan, top with remaining peanut butter mixture.  Immediately sprinkle remaining 1/2 c chips over surface.  With knife or metal spatula, gently swirl chips for marbled effect. 

Cool, and cut into squares.  If a firmer fudge is desired, store covered in refrigerator.  

Makes about 8 dozen pieces (4 lb.) candy. 

Tracy and Paul Collings