4-½ cups sugar
1 can evaporated milk
1 jar marshmallow cream
1 cup unsalted butter
1 package (12 oz) chocolate chips
¾ cups creamy peanut butter
1 teaspoon chocolate liqueur (sub for vanilla if desired)
1 teaspoons vanilla
Line a 9×13 jellyroll pan with waxed paper. (Cookie sheet with sides for those not familiar with the technical terminology)
Combine 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. chocolate liqueur.
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.