8 oz. plain milk chocolate (1 8oz. Hershey Bar), broken into pieces
1 pkg. semi-sweet chocolate chips
8 oz. plain white chocolate (try to find actual candy bars... not white almond bark or baking chips)
1 oz. PB&Me
1/2 c. (1 stick) butter, divided
1 (7-8 oz) jar marshmallow whip (marshmallow fluff), divided
4 1/4 c. sugar
1 (12oz.) can evaporated milk
In a large mixing bowl, combine milk chocolate bar pieces, semi-sweet chocolate chips, 4 Tbsp. butter, and half of the marshmallow whip. Set aside.
In a separate large mixing bowl, combine white chocolate bar pieces, PB&Me, 4 Tbsp. butter and remaining marshmallow whip. Set aside.
In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.
Stir each bowl until all chocolate is melted and smooth.
Pour about 1/3 of each type of fudge at a time into a greased 9x13 glass baking dish.
Using a knife, swirl the two types of fudge together to make a pretty, swirled design.
Cover tightly and refrigerate until hardened (several hours or overnight).