Peanut Butter Chocolate Fudge

Name: Peanut Butter Chocolate Fudge
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 pounds (117 pieces).
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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

Directions

Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter.
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.
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.
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.

Nutrition 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.

Originally published as Chocolate Peanut Butter Fudge in Taste of Home December 2014

Reviews

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Average Rating:

sswimmomm

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.
Remenec

Nov 21, 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!
blssibley

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
rosebud67411

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?
rena 55

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!!!