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Chocolate Peanut Butter Fudge

Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter fudge
Prep Time: 25 minutes
Cook Time: 5 minutes
Refrigerate: 3 hours
Total Time: 3 hours 30 minutes
Servings: 36
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!
Print Recipe

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

Calories: 180kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 24mg | Potassium: 75mg | Fiber: 1g | Sugar: 25g | Vitamin A: 109IU | Calcium: 22mg | Iron: 1mg