There is possibly no flavor combo more deeply loved by some, than peanut butter and chocolate. This sweet, rich, and flavorful fudge will cure any craving for peanut butter and chocolate, and satisfy any sweet tooth.
Althought the recipe from start to finish will take a bit of time (and several hours to chill), the end result is smooth, rich and delicious.
Chocolate Peanut Butter Fudge
This fudge is rich and delicious! Feel free to make it with both layers (chocolate and peanut butter), or double the ingredients of one layer for a single flavor fudge.
Yield: 36 (or more) squares
Ingredients:
Chocolate layer
1 1/2 cups sugar
6 tablespoons butter
1/2 cup heavy cream, or (canned) evaporated milk
8 oz. semi sweet chocolate
1/2 of a 7 oz jar (eye ball it the best you can) marshmallow cream
1/2 teaspoon vanilla
Peanut Butter layer
1 1/2 cups sugar
6 tablespoons butter
1/2 cup heavy cream or (canned) evaporated milk
1 cup white chocolate (morsels, or 8 oz from a bar)
6 tablespoons (1/4 cup plus 2 tablespoons) creamy natural peanut butter
1/2 of a 7 oz. jar marshmallow cream
1/2 teaspoon vanilla
Directions:
Prepare the pan-
Line an 8" or 9" square pan with parchment paper or foil, leaving extra hanging over the sides, so the fudge can be easily removed once set.
Make the chocolate layer-
In a large saucepan, heat sugar, butter and cream over medium-high heat. Bring ingredients to a boil, gently stiring constantly. Allow mixture to boil 4 minutes (set a timer), or until the mixture reaches 234*F (gently stiring constantly).
Remove pan from heat and add chocolate and marshmallow cream. Stir until melted and fully combined, 1-2 minutes.
Add vanilla. Stir well to fully incorporate.
Pour fudge into prepared pan. Smooth as needed. Set pan in the fridge while preparing the next layer.
Peanut Butter layer-
In a large saucepan, heat sugar, butter and cream over medium-high heat. Bring ingredients to a boil, gently stiring constantly. Allow mixture to boil 4 minutes (set a timer), or until the mixture reaches 234*F (gently stiring constantly).
Remove pan from heat and add white chocolate, peanut butter and marshmallow cream. Stir until melted and fully combined, 1-2 minutes.
Add vanilla. Stir well to fully incorporate.
Pour peanut butter fudge on top of (slighly chilled) chocolate fudge. Return pan to fridge and refrigerate about 3 hours, until firm.
To cut, lift entire block of fudge from the pan, by pulling up on the parchment (or foil) liner. Use a sharp, straight edge knife, rinsing off the knife in warm water (then wiping dry) as needed between cuts. Store fudge in fridge until ready to serve.
Recipe Source- Recipe as listed by Glorious Treats, adapted from "Fantasy Fudge" as printed on the jar of marshmallow cream.
Recipe notes-
Use unsalted butter plus a pinch of salt, or salted butter.
Use natural peanut butter, the only ingredients should be peanuts and salt (or just peanuts).
Using the proportions above, your peanut butter layer may not be as tall as shown. I used sligtly different proportions, but adjusted the final recipe for simplicity.
I added the desired temperature (234*F.) for those who like exacting recipes. I have been able to successfully make this recipe without the use of a themometer, by following the directions listed.
Is there a chocolate and peanut butter lover in your house?
I am just home from an amazing weekend in Salt Lake City. I had grand plans of hoping right back into my regular post schedule, but it turns out having fun all weekend is pretty exhausting! I’ll have several new posts for you soon, but for today I’ll give you a very mini overview…
Karen and Mike Summers of Karen’s Cookies planned, organized and sponsored an event unlike any other! Cookie Con was the first, large scale Cookie Decorating Convention and Show (that I know of), and was a huge success!
I had the honor of being one of 8 presenters for the weekend, and was amazed and humbled to share the stage with the other presenters (Callye, Lisa, Ali, Maryann, Liz, Pam and Julia), and meet women from around the world who are “fans” of my work… and whose work I am a huge fan of too!
I’ll share lots more photos and details from the event soon. For now, more details can be found at CookieCon.net and on the Cookie Con Facebook page.
(The cookies in the image above are by Julia Usher)
Pumpkin and maple are two of the delicious and distinct flavors of fall. They work together beautifully in these moist and flavorful cupcakes.
Top the cupcakes with mini cookies (as shown), or save time by simply topping the cupcakes with a dash of cinnamon or a candied nut.
Start with a delicious batch of my favorite Pumpkin Cupcakes. The recipe (as listed HERE) can be made with, or without nuts.
Finish the cakes with this creamy, delicious and subtle maple frosting (below).
Maple Cream Cheese Frosting
This delicious frosting is a perfect complement to pumpkin, apple or maple cupcakes.
Yield: Will frost 20-25 cupcakes, or frost and fill a two layer 8" cake
Ingredients:
1/2 cup (1 stick) unsalted butter, cold
1-8oz. package cream cheese, cold
4 cups powdered sugar
2 Tablespooons maple syrup (grade B prefered)
1 teaspoon pure vanilla extract
1 Tablespoon (cold) heavy cream, if desired
Directions:
In the bowl of an electic mixer, add butter and beat until smooth.
Add cream cheese, and beat until fully incorporated, and smooth.
Add powdered sugar, one cup at a time.
Add maple syrup and vanilla, while mixing on low.
Add heavy cream, if desired.
Increase speed to medium, and continue beating 30 seconds or so, until light and fluffy.
Recipe notes- I used grade B maple syrup from Tonewood.
Prop note-
Wooden cake and cupcake stands handmade in South Carolina, by Wood Expressions.
As we head toward the weekend I’ll leave you with one final Halloween cookie idea.
Last year I made some pretty Jeweled Pumpkins for decorations, and this year I thought it would be fun to turn them into cookies!
If you’d like to make some cookies like these you’ll need…
A batch of cookies made from my Sugar Cookie Recipe, and a batch of Royal Icing.
Prepare one bag of orange icing in a medium/flood consistency. One bag of brown, thick/piping consistency icing, and one bag of black, thick/piping consistency icing.
Outline and flood segments of the pumpkins with orange, doing every other segment first. After those areas have set (about 1 hour), come back in and flood the other segments (as I did with THESE pumpkins and is shown step by step on Sweet Sugar Belle).
Add the pumpkin stem with brown icing, using a zig-zag to create some texture.
When the pumpkins are totally dry (about 8 hours), add black dots in a swirl pattern (of your choice). While the black icing is still wet, sprinkle with disco dust (as shown) or white sanding sugar.
Prop note- Orange candle holders from glassybaby.
For more fall and Halloween baking and craft ideas, easily browse my Halloween posts and Fall posts.
I’ve been enjoying sharing lots of fall recipes, but today is a little break from fall themed treats.
Today we’re part of a baby shower!
Ok… so it’s just a “virtual” shower, but when your a super sweet blogger like Kristan of Confessions of a Cookbook Queen, you’re bound to have friends from every end of the country. Since we couldn’t all celebrate with Kristan in person, some of her blogging buddies have teamed up to “shower” Kristan with some special treats, made in her honor (but eaten by us!).
Kristan is due any day with a sweet baby girl, Lucy.
Lucy and Kristan, these are for you…
I made a batch of my favorite Chocolate Cupcakes and topped them with Vanilla Cream Cheese Frosting.
Then, I added some personalized fondant toppers for this special occasion.
This style of topper could certainly be made for any variety of occasions! You could spell out a message (as shown above), or include a single initial for a wedding, or personalized gift.
Want to make your own stamped fondant toppers? They’re quite easy and so versatile!
Let’s get started!
If you’re not familiar with working with fondant, start with a previous post of mine, Fondant 101.
Directions (as shown above)-
1. Roll out fondant.
2. Cut a small heart, or any shape desired.
3.-4. Press a stamp into the heart.
5. Set the fondant accent on a paper plate or lint free paper towel to dry. Allow to dry several hours (preferably 1-2 days) before adding to cupcakes. Fondant accents may be made several weeks in advance and stored in a tupperware type container. I keep mine sealed, but in more humid climates you may want to leave the container slightly cracked open.
The stamps shown are from a set I bought a Michael’s a while back, that was designed to be used for clay or cement crafts. You can use most anything that creates an impression, such as a stamped designed for paper crafts. There are also lots of fondant impression tools on the market, sold in the baking section. (*Note- obviously use new stamps that have not been used for other non-food crafts. Also, paper craft supplies may or may not be made with food-safe plastics, use at your own discretion.)
Prop note- The cupcake liners I purchased recently at Home Goods. Similar cupcake cases available from The Tomkat Studio or Shop Sweet Lulu.
And what’s a baby shower without lots of yummy treats?
Check out all of the beautiful and deicious things Kristan’s friends have whipped up!
Cookies and Cups | Zebra Cake Cupcakes
The Hungry Housewife | White Cupcakes
She Wears Many Hats | Pretty in Pink Party Marshmallows
Two Peas and Their Pod | Dark Chocolate Raspberry Cupcakes
Bluebonnets and Brownies | Apple Cider Cupcakes with Salted Caramel Frosting
My Baking Addiction | Sugar and Spice Cupcakes
Picky Palate | Pumpkin Brownie Cupcakes with Vanilla Bean Buttercream
Blooming on Bainbridge | Twinkie Cupcakes with Pink Cherry Frosting
Food For My Family | Pomegranate and Lime Olive Oil Yogurt Cupcakes
Bakingdom | Homemade Twinkie Cupcakes
Sprinkle Bakes | Princess Torte Cupcakes
Glorious Treats | Sweet Baby Cupcakes with Easy Fondant Toppers (you’re already here!)
Sweet Sugarbelle | Damask Cookies
Buns In My Oven | Maple Cupcakes with Maple Frosting
Dine and Dish | Neapolitan Cream Filled Cupcakes
Chocolate and Carrots | Whole Wheat Chocolate Cupcakes
Bake at 350 | Little Pumpkin Cupcakes
Living Locurto | Baby Shower Printables (coming soon)
Congratulations Kristan! We can’t wait to meet your sweet little girl!
