Chocolate Peanut Butter Fudge

Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter fudge

Prep Time: 25

Cook Time: 5

Refrigerate: 3

Total Time: 3 30

Servings:

Calories: 180kcal

This decadent Chocolate Peanut Butter Fudge is wonderfully creamy and rich - perfect for sharing with family and friends! With two distinct layers of rich chocolate fudge and nutty peanut butter fudge, this stunning fudge promises to be a glorious addition to your collection of cherished recipes!

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Ingredients

Chocolate layer

1 ½ cups sugar
6 tablespoons butter
½ cup heavy cream or (canned) evaporated milk
8 ounces semi sweet chocolate
3.5 ounces marshmallow cream 1/2 of a 7 oz jar, eye ball it the best you can
½ teaspoon vanilla extract

Peanut Butter layer

1 ½ cups sugar
6 tablespoons butter
½ cup heavy cream or canned evaporated milk
1 cup white chocolate morsels, or 8 oz from a bar
6 tablespoons creamy natural peanut butter 1/4 cup plus 2 tablespoons
3.5 ounces marshmallow cream 1/2 of a 7 oz. jar
½ teaspoon vanilla extract

Instructions

Prepare the pan

Line an 8" 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.

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).

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 thermometer, by following the directions listed.

Nutrition