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Peanut Butter Chocolate Fudge Recipe
Peanut Butter Chocolate Fudge Recipe photo by Taste of Home
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Peanut Butter Chocolate Fudge Recipe

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3.5 5 5
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I get the whole family involved with this fudge. I bake, my daughter watches the clock, my husband stirs and my son is a taste tester! —Jennifer Gilbert, Brighton, Michigan
TOTAL TIME: Prep: 20 min. Cook: 20 min. + chilling
MAKES:117 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min. + chilling
MAKES: 117 servings

Ingredients

  • 2 teaspoons butter
  • CHOCOLATE LAYER:
  • 2 cups sugar
  • 1 can (5 ounces) evaporated milk (2/3 cup)
  • 5 tablespoons butter, cubed
  • 1/2 teaspoon salt
  • 1 jar (7 ounces) marshmallow creme
  • 1/2 teaspoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • PEANUT BUTTER LAYER:
  • 2 cups sugar
  • 1 can (5 ounces) evaporated milk (2/3 cup)
  • 5 tablespoons butter, cubed
  • 1/2 teaspoon salt
  • 1 jar (7 ounces) marshmallow creme
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • Coarsely chopped chocolate-covered or salted peanuts, optional

Nutritional Facts

1 piece (calculated without peanuts): 71 calories, 3g fat (1g saturated fat), 4mg cholesterol, 40mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 1g protein.

Directions

  1. Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter.
  2. For chocolate layer, in a large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme and vanilla until blended. Stir in chocolate chips until melted. Immediately spread into prepared pan.
  3. For peanut butter layer, in another large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until blended. Immediately spread over chocolate layer. If desired, sprinkle with peanuts. Refrigerate 3 hours or until firm, covering when cooled.
  4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: 4 pounds (117 pieces).
Originally published as Peanut Butter Chocolate Fudge in Taste of Home December 2014, p52


Reviews for Peanut Butter Chocolate Fudge

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
sswimmomm User ID: 867571 124947
Reviewed Nov. 24, 2014

"I found the peanut butter layer to be a bit lack luster in flavor--I will try to amp up the peanut butter next time. good idea though."

MY REVIEW
Remenec User ID: 6059530 124945
Reviewed Nov. 21, 2014 Edited Nov. 22, 2014

"My kids love this recipe! If you are having trouble getting it to set I would recommend turning the burner up a tad to medium-high heat to achieve a full boil. Immediately turn to medium heat and boil to the recommended temperature to avoid over heating. Hopefully the results will be better. This fudge recipe is delicious!"

MY REVIEW
blssibley User ID: 8111836 201106
Reviewed Nov. 20, 2014

"I cooked each layer for at least 20 min., it would not reach soft ball stage. I put it in the refrigerator and it still did not set up. Is there an error on the amount of sugar? bls"

MY REVIEW
rosebud67411 User ID: 5260785 197086
Reviewed Nov. 15, 2014

"Followed directions to a tee but my fudge never solidified and even after sitting in fridge overnight is still as mushy as pudding!! What did I do wrong?"

MY REVIEW
rena 55 User ID: 1935799 121737
Reviewed Nov. 14, 2014

"Wow, I always make chocolate fudge and peanut butter fudge, but never thought to put them together!! Delicious. This will be a family favorite for sure!!!"

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