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peanut butter chocolate fudge

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

From my Mamaw's recipe collection.

►
yield 117 serving(s)
prep time 20 Min
cook time 3 Hr
method Refrigerate/Freeze

Ingredients For peanut butter chocolate fudge

  • 2 tsp
    butter
  • FOR THE CHOCOLATE LAYER
  • 2 c
    sugar
  • 1 can
    (5 ounces) evaporated milk (2/3 cup)
  • 5 Tbsp
    butter, cubed
  • 1/2 tsp
    salt
  • 1 jar
    (7 ounces) marshmallow creme
  • 1/2 tsp
    vanilla
  • 2 c
    (12 ounces) semisweet chocolate chips
  • FOR THE PEANUT BUTTER LAYER
  • 2 c
    sugar
  • 1 can
    (5 ounces) evaporated milk (2/3 cup)
  • 5 Tbsp
    butter, cubed
  • 1/2 tsp
    salt
  • 1 jar
    (7 ounces) marshmallow creme
  • 1/2 c
    creamy peanut butter
  • 1 Tbsp
    vanilla
  • coarsely chopped chocolate-covered or salted peanuts, optional

How To Make peanut butter chocolate fudge

  • 1
    Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter. For chocolate layer, in a large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme and vanilla until blended. Stir in chocolate chips until melted. Immediately spread into prepared pan.
  • 2
    For peanut butter layer, in another large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until blended. Immediately spread over chocolate layer. If desired, sprinkle with peanuts. Refrigerate 3 hours or until firm, covering when cooled.
  • 3
    Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
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