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Peanut Butter Swirled Fudge

 Peanut Butter Swirled Fudge
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.
117 ServingsPrep: 20 min. Cook: 35 min. + chilling


  • 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


  • 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.

2 of 2

Peanut Butter Swirled Fudge (continued)

Directions (continued)

  • 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.