Two-toned fudge.

I got the strangest sense of déjà vu just now while adding these photos and I'd swear I already wrote (or possibly dreamed?) this entire post once upon a time. And not just the post, but the fudge as well. I'VE MADE THIS FUDGE BEFORE. Weird. How do you feel about déjà vu? Is it a psychic phenomenon? A dream remembered? A memory of past events?

I'd like to believe it's psychic ability. I always thought it'd be fun to be a psychic. Well, for things like winning lottery numbers and avoiding traffic, naturally. None of that doom and gloom stuff, thank you very much.

Thinking about this has me wanting to ask all sorts of random questions, but they're all rather morbid, so instead I ask you this: would you rather have one wish granted today or three wishes granted in 10 years? (And there's NO WISHING FOR MORE WISHES.)

Oh, yeah. Fudge. DO NOT make this fudge if you don't like rich, creamy, incredibly easy and delicious fudge. 'Cause you'll totally regret it. And then I'll have to come over and eat it so that you won't have to look at it for one more second (because I'm accommodating like that) and then I'll cry 'cause I'm getting fatter everyday. No. Seriously. This is why I will make The Husband PROMISE to kick me out of bed when my alarm goes off at 6 a.m. tomorrow morning because I need to get my ass to the gym.

This fudge is amazing. The recipe is for peanut butter and chocolate, but you could use any flavor chip combo you want. Mint. White chocolate. Butterscotch? I'm not sure you could go wrong with any of them.

Two-toned Fudge
Ingredients
1 cup chocolate chips
1 cup peanut butter chips
1 7-ounce jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter
2 1/4 cups sugar
1 teaspoon vanilla

Directions
1. Put the chocolate chips and peanut butter chips in separate, heat-safe bowls.
2. Mix together the marshmallow, milk, butter and sugar over medium heat.
3. Bring mixture to a boil, stirring constantly.
4. Boil and stir for five minutes.
5. Remove from heat and stir in vanilla.
6. Pour half the mixture into each bowl of chips; stir until melted.
7. Pour melted chocolate into foil-lined 8 by 8 inch pan. Quickly pour the melted peanut butter chips over it.
8. Let cool on the counter.

Work quickly, but safely. And try to divide the marshmallow mixture as evenly as possible. I didn't pour enough into my chocolate chips which made it very thick and hard to spread. I believe this is what caused the obvious separation between the two flavors. But it certainly didn't detract from the taste and my enjoyment of it.

Did I mention I need to go to the gym?

The beer bottles? I used them as a background for the pictures. 'Cause I'm creative and resourceful like that. And I felt the need to share that tidbit with you. You're welcome.

(Printer-friendly version of the recipe.)