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Easy Chocolate Peanut Butter Fudge Recipe
This Chocolate Peanut Butter Fudge Recipe creates rich, creamy layers of peanut butter & chocolate fudge with marshmallow cream. Perfect for holidays and gifts!
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 ½ cups sugar
- 12 ounces evaporated milk (1 can)
- 1 teaspoon vanilla extract
Instructions
- In a heatproof bowl, combine chocolate chips, 4 tablespoons butter, half of the marshmallow cream (3 ½ ounces), and the vanilla extract. Set aside.
- In another heatproof bowl, combine peanut butter, 4 tablespoons butter, and half of the marshmallow cream (3 ½ 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).
Notes
Pan Size Matters: Use at least a 3-quart saucepan for the evaporated milk and sugar mixture to avoid boiling over.
Rolling Boil Defined: A rolling boil is when the mixture is boiling and doesn't stop when stirred.
Prep Your Butter: The butter will melt more evenly and quickly if it is sliced into tablespoon portions.
Add-ins: Fold mini chocolate chips, chopped peanuts, or crushed pretzels into the peanut butter mixture before layering for extra texture.
Storage Guidelines: Store the fudge in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months with parchment paper between layers.
Nutrition
Calories: 278kcalCarbohydrates: 43gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 12mgSodium: 74mgPotassium: 132mgFiber: 1gSugar: 39gVitamin A: 125IUVitamin C: 0.2mgCalcium: 40mgIron: 1mg
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