This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy (click to view a larger copy).

TRIPLE-DECKER FUDGE

Peanut Butter Layer

1 cup brown sugar
2 cups white sugar
1 cup milk
2 tbsp. light corn syrup
1/4 tsp. salt
1 tbsp. butter
2 tbsp. peanut butter

Put sugar, milk and corn syrup in a large (about three-quart) saucepan. Cook, stirring frequently, over moderate heat until the fudge reaches the soft ball stage. Remove from heat.

Add salt, butter and peanut butter. Do not stir. Cool until you can put your hand comfortably on the bottom of the pan. Beat (by hand) until creamy and until the ripples made by the spatula begin to firm up. Quickly pour into buttered 9-by-13-inch cake pan.

Chocolate layer

3 cups white sugar
3 squares chocolate, unsweetened
1 cup milk
2 tbsp. corn syrup
1 tsp. vanilla
1 tbsp. butter

While the peanut butter fudge is cooling, you can begin cooking the chocolate fudge. First, shave or chop the chocolate squares so they will melt easier. Cook the sugar, chocolate, milk and corn syrup on the stove (moderate heat, stirring frequently) until soft-ball stage. Remove from heat.

Add vanilla and butter. Don’t stir. Allow to cool. When cool, beat until creamy and spread on top of the peanut butter layer.

Penuche layer

1 cup brown sugar
2 cups white sugar
1 cup milk
2 tbsp. corn syrup
1 tbsp. butter
1 tsp. vanilla

Cook the sugars, milk and corn syrup to a soft ball stage. Remove from heat. Add the butter and vanilla. Don’t stir. When cool, beat until creamy and spread on top of the chocolate layer.

Allow the fudge to set a few minutes. Then slice into strips about one inch wide. If you are using a 9-by-13-inch pan, you should have 13 nine-inch strips.

Turn the pan upside down and gently tap the bottom until the strips fall out. Cut into pieces.