Peanut Butter Swirled Fudge – a delicious recipe with butter, sugar, cream, baking cocoa, corn syrup, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 234u00b0 (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.
1991
kcal
Calories
105
g
Fat
249
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 teaspoon plus 1 cup butter, divided, 4 cups sugar, 1 cup half-and-half cream, 3/4 cup baking cocoa, and more.
Yes, Peanut Butter Swirled 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.
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