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Peanut Butter Chocolate Fudge

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
  • Total Time
    Prep: 20 min. Cook: 20 min. + chilling
  • Makes
    4 pounds (117 pieces)

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

  • 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.

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