Chocolate Peanut Butter Fudge
User Reviews
5
Chocolate Peanut Butter Fudge
Description
The recipe involves heating a sugar and evaporated milk mixture to a rolling boil, stirring constantly to ensure even cooking and prevent burning. This hot syrup is then quickly incorporated into two separate bowls containing combinations of chocolate, peanut butter chips, butter, and marshmallow creme, melting all components into smooth, creamy bases. Spoonfuls of each mixture are alternated in a greased pan to set, creating a two-toned fudge with rich peanut butter and chocolate flavors. This method yields a soft, fudge-like texture that holds well once set.
Once cooled and set in the refrigerator, the fudge can be cut into pieces, perfect for gifting, parties, or casual snacking. The mix of milk chocolate and peanut butter chips results in a richer peanut butter flavor profile, particularly with the use of double peanut butter chips instead of white chocolate, offering a distinct taste compared to traditional white chocolate fudge.
For easier removal from the baking dish, lining the pan with parchment or wax paper is helpful. The fudge keeps well refrigerated for up to three weeks, maintaining its creamy texture. This recipe adjusts traditional fudge by substituting white chocolate bars with additional peanut butter chips for availability and flavor.
Ingredients
- 8 ounce milk chocolate bar such as Hershey Bar, broken into pieces
- 12 ounces chocolate chips semi-sweet
- 20 ounces peanut butter chips (2 - 10 ounce bags)
- 1/2 cup butter divided
- 7 ounces marshmallow creme marshmallow whip), divided, fluff
- 4 1/4 cups sugar
- 12 ounces evaporated milk
Instructions
- Prepare a greased 9x13 glass baking dish, set aside. In a large mixing bowl, put in the milk chocolate bar pieces, semi-sweet chocolate chips, 4 tablespoons butter, and half of the marshmallow fluff. No need to mix. Set aside.
- In a separate large mixing bowl, put in the peanut butter chips, 4 tablespoons butter and remaining marshmallow fluff. No need to mix, set aside.
- In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
- Quickly 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.
- The boiling mixture will melt the butter and chocolate. Stir each bowl until all chocolate and butter is melted and the texture is smooth.
- Scoop spoon fulls of each fudge (alternating about 1/4 of each type) into the prepared 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).
- Keep refrigerated until ready to serve. Store cut up pieces of fudge in an airtight container in the refrigerator.
Notes
- Line the baking dish with parchment or wax paper before pouring in the fudge to make removal and cutting easier.
- The recipe uses double peanut butter chips instead of white chocolate bars for a richer peanut butter flavor and better accessibility.
- Store the fudge in the refrigerator for up to three weeks to maintain its texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 0.3g | 1% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 38mg | 2% |
| Potassium | 11mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 38g | 76% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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