1 7-oz. jar marshmallow cream

1 1/2 cups sugar

2/3 cup evaporated milk

2 Tbsp. unsalted butter

2 cups candy corn (about 12 oz.)

1 cup semi-sweet chocolate chips

1 cup salted peanuts, chopped

1 oz.  semi-sweet chocolate, chopped, optional

1 oz. white chocolate, chopped, optional

 

1. Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235* on a candy thermometer, 10 – 15 minutes.

2. remove from heat and stir in candy corn, chocolate chips and peanuts, stirring until chocolate melts. Immediately transfer to foil-lined pan and smooth top until even. Chill until set, at least 2 hours.

3. In separate bowls over pans of simmering water, melt semi-sweet and white chocolate, if desired. Using forks, drizzle both chocolates over fudge. cut fudge into squares.