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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 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.
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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
  • 3.5 oz marshmallow cream 1/2 of a 7 oz jar, eye ball it the best you can
  • 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 creamy natural peanut butter 1/4 cup plus 2 tablespoons
  • 3.5 oz marshmallow cream 1/2 of a 7 oz. jar
  • 1/2 teaspoon vanilla

Instructions

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.

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 slightly 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 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