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?
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