Peanut butter chocolate fudge is the perfect flavor match-up. Ultra-creamy layers swirled together for a decadent holiday treat.
I shared my classic Chocolate Fudge Recipe on Instagram a few weeks ago and got a ton of questions about peanut butter fudge! I decided to go with a peanut butter chocolate fudge recipe but you can definitely do all peanut butter here and it will turn out great – I tested that too.
The only tricky part of this recipe is mixing everything at the same time. You can choose how you’d like to make the milk/sugar mixture. You can make it in two batches, or you can make it in one batch and then measure it between the bowls. I prefer to just make one batch, pour it into a 4-cup glass measuring cup and measure it evenly between the bowls.
How to Get Creamy Peanut Butter Chocolate Fudge
If you follow the boiling time exactly and mix and mix and mix, you won’t get grainy fudge! Grainy fudge happens when the sugar isn’t all the way dissolved. Following the boiling time and mixing the peanut butter mixture and the chocolate mixture thoroughly before pouring them in the pan will ensure you get ultra-creamy fudge!
Once you have the sugar mixture in with the peanut butter ingredients and the chocolate ingredients, it’s just a matter of mixing. I switch off mixing between the bowls, that way everything finishes up at the same time.
Work quickly, but don’t stress if one of the mixtures starts to crust a little bit while you’re working with the other one. The milk mixture is hot enough that if you give it a good mix before pouring it into the pan, everything will smooth out.
How to Make Peanut Butter Chocolate Fudge
You can layer the peanut butter chocolate fudge however you choose. I like the balance of half the peanut butter mixture on the bottom, all of the chocolate mixture, and then the rest of the peanut butter mixture on the top swirled in. Ta-da! Perfect peanut butter chocolate swirl fudge.
You don’t even have to swirl them together though! You could go for a Buckeye peanut butter chocolate fudge approach and just layer the peanut butter fudge on top of the chocolate fudge. It’s totally up to you how you finish off the peanut butter chocolate fudge recipe.
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Peanut Butter Chocolate Fudge
Peanut butter chocolate fudge is the perfect flavor match-up. Ultra-creamy layers swirled together for a decadent holiday treat.
Ingredients
- 9 ounces semi-sweet chocolate chips about 1 cup and 2 tablespoons
- 9 ounces peanut butter about 1 cup and 2 tablespoons
- 7 ounces marshmallow cream 1 small container, divided
- 8 tablespoons butter divided, see note
- 4 1/2 cups sugar
- 12 ounces evaporated milk 1 can
- 1 tsp vanilla extract
Instructions
In a heatproof bowl, combine chocolate chips, 4 tablespoons butter, half of the marshmallow cream (3 1/2 ounces), and the vanilla extract. Set aside.
In another heatproof bowl, combine peanut butter, 4 tablespoons butter, and half of the marshmallow cream (3 1/2 ounces). Set aside.
In a large (see note) saucepan, combine evaporated milk and sugar. Stir until well mixed.
Heat to a rolling boil (see note) and continue to boil for 6 minutes, stirring continuously.
Pour into a 4 or 6 cup glass measuring cup (it will get HOT!) and pour half of the mixture into the bowl with the chocolate chips, and the remaining half into the bowl with the peanut butter.
Mix each mixture thoroughly until everything is melted, smooth, and well combined. This is most easily done if you have someone helping you or if you switch off mixing between the peanut butter and chocolate mixtures.
In a lined 9x13 baking sheet, pour half of the peanut butter mixture and spread evenly.
Pour all of the chocolate mixture on top and spread evenly.
Drizzle remaining peanut butter mixture evenly over the top. Swirl it in with a butter knife by gently moving the knife through the mixture in a serpentine pattern.
Refrigerate overnight or at least until set (about 4 hours).
Recipe Notes
Use at least a 3-quart saucepan for the evaporated milk and sugar mixture to avoid boiling over.
A rolling boil is when the mixture is boiling and doesn't stop when stirred.
The butter will melt more evenly and quickly if it is sliced into tablespoon portions.
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