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Peanut Butter Chocolate Fudge

Total Time

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

Makes

4 pounds (117 pieces)

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
Peanut Butter Chocolate Fudge Recipe photo by Taste of Home

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 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

  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.

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