Peanut Butter Chocolate Fudge Recipe

Name: Peanut Butter Chocolate Fudge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons butter; 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; 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

Servings: persons

2 teaspoons butter
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
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

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 234u00b0 (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 234u00b0 (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.

1811

kcal

Calories

Fat

268

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons butter, 2 cups sugar, 1 can (5 ounces) evaporated milk (2/3 cup), 5 tablespoons butter, cubed, and more.

Yes, Peanut Butter Chocolate Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Chocolate Fudge

How did you like this recipe?

Frequently Asked Questions