Peanut Butter Swirled Fudge Recipe

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Make homemade gifts in no time with a batch of this nutty fudge. It’s a hit with everyone, from the mail carrier to our neighbors.

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Peanut Butter Swirled Fudge Recipe

Prep: 20 min. Cook: 35 min. + chilling

Yield: 117 Servings

20 35 55

Ingredients

1 teaspoon plus 1 cup butter, divided
4 cups sugar
1 cup half-and-half cream
3/4 cup baking cocoa
1/2 cup dark corn syrup
1/8 teaspoon salt
1 jar (7 ounces) marshmallow creme
1 cup creamy peanut butter
2 packages (10 ounces each) peanut butter chips, divided

Directions

Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside.
In a large heavy saucepan, combine the sugar, cream, cocoa, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in the marshmallow creme, peanut butter and 1 package chips.
With a hand mixer, beat until mixture begins to lose its gloss, about 6-8 minutes. Fold in remaining chips. Pour into prepared pan. Refrigerate for 2 hours or until firm.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container. Yield: 4-3/4 pounds.

Nutritional Facts 1 piece equals 93 calories, 4 g fat (2 g saturated fat), 5 mg cholesterol, 41 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.

Originally published as Peanut Butter Swirled Fudge in Country Woman Christmas Annual 2012, p68

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Peanut Butter Swirled Fudge

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(1-1) of 1 reviews

Reviewed on Apr. 04, 2013 by llheath

I am considered a good cook, and my fudge is generally smooth and delicious. However, this recipe is unbelievably good. It is rich, full-flavored, and delectable. Everyone I have served it to concurs. If you like peanut butter/chocolate, you can't miss with this one!