Peanut Butter Swirled Fudge Recipe

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Peanut Butter Swirled Fudge Recipe

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5 2 2
Publisher Photo
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.
MAKES:
117 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min. + chilling
MAKES:
117 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min. + chilling

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

Nutritional Facts

1 piece: 93 calories, 4g fat (2g saturated fat), 5mg cholesterol, 41mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 2g protein.

  • 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
  1. Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Peanut Butter Swirled Fudge in Country Woman Christmas Annual 2012, p68

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Reviews forPeanut Butter Swirled Fudge

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MY REVIEW
MissJR User ID: 6189647 184677
Reviewed Sep. 15, 2013

"This is a great recipe! I have used for many recipes and added almonds, roasted peanuts and miniature marshmallows on top. I love it!"

MY REVIEW
llheath User ID: 6590379 184676
Reviewed Apr. 4, 2013

"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!"

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