Bottom Layer

Cup of Yum
1. Line an 8×8 pan with plastic wrap and set aside.
2. Place the jelly or jam in a piping bag or plastic sandwich bag and set aside.
3. In a large saucepan, add in the sugar, milk and butter. Turn the burner onto medium and stir until everything is dissolved.
4. Measure out the peanut butter and have it ready.
5. Using a candy thermometer, bring the mixture up to 234 degrees(soft ball stage). Stir occasionally.
6. Remove from heat and quickly add in the peanut butter. Stir until the peanut butter is completely combined into the sugar mixture.
7. Pour mixture into prepared pan. Immediately shove the tip of the piping bag with the jam in it into the peanut butter fudge. Squeeze until the pocket is full of jam. Repeat making pockets of jam in the fudge. Work very quickly so the fudge doesn’t harden. If there is any left. make a few zigzagging lines on top of the fudge.
8. Place into the fridge until chilled. It will probably take 30-45 minutes.

Top Layer

1. In a large saucepan, add in the sugar, milk, and butter, Turn the burner onto medium and stir until everything is dissolved.
2. Measure out the peanut butter and have it ready.
3. Using a candy thermometer, bring the mixture up to 236-239 degrees or soft ball stage. Stir occasionally.
4. Remove from heat and quickly add in the peanut butter. Stir until the peanut butter is completely combined into the sugar mixture.
5. Pour into the pan and place into the fridge until chilled. Slice and and serve.