This chocolate peanut butter fudge is a nostalgic treat that’s easy to make. With two distinct layers of chocolate and peanut butter, this creamy confection is a wonderful holiday candy for gifting or snacking! Everyone loves homemade fudge at the holidays, so be sure to make an extra batch of this recipe.
Chocolate Peanut Butter Fudge Recipe
I like this chocolate peanut butter fudge recipe because it’s two-toned. The layers of chocolate fudge and peanut butter fudge are like a double treat.
Tips for perfect fudge
- The trick to getting fudge smooth and creamy is to properly cook it – too little and it won’t set up, too long and it will be dry and grainy. Luckily, the addition of marshmallow fluff is like a magic ingredient, helping to ensure that velvety texture.
- When making candy, it’s imperative that you use a heavy-bottomed saucepan and a candy thermometer. The temperature of a candy mixture can increase slowly and then suddenly surge up. Watch your thermometer carefully and remove pan from heat when the desired temperature is reached.
- If you absolutely can’t use a candy thermometer cook it for approximately 3-4 minutes after it starts boiling (over MEDIUM heat). The final product will be silky smooth. After cooling and cutting, set little squares out on trays for guests or package up and give as gifts!
Ingredients you will need:
- 3 cups granulated sugar, divided
- 3/4 cup butter, divided
- 2/3 cup evaporated milk, divided
- 6 oz semi-sweet chocolate
- 1/2 cup peanut butter
- 1 jar (7 oz) marshmallow fluff, divided
- 1 teaspoon vanilla, divided
Helpful kitchen tools:
- Candy thermometer (this is a MUST)
- 9×9 baking pan
- heavy bottom saucepan
- Silicone spatula scraper
- Aluminum foil or parchment
Can I use milk chocolate chips instead of semisweet chips?
You can use milk chocolate chips instead of semisweet chocolate chips in this chocolate peanut butter fudge. Please know that this fudge is already sweet, and using milk chocolate chips will make it even sweeter, which is why we recommend semisweet.
Is marshmallow fluff the same thing as marshmallow cream?
Yes, marshmallow creme and marshmallow fluff are the same thing. One is a brand name (Fluff) and one is not.
Can you double this recipe?
Doubling this chocolate peanut butter fudge will require the use of a 13×9 pan and your layers may be a little shorter than what you would get with a square pan.
What kind of sugar – white sugar or powdered sugar?
This fudge recipe calls for regular white granulated sugar.
Can the marshmallow fluff be omitted?
While you cannot omit the marshmallow creme from my chocolate peanut butter fudge, you can make it yourself!
Why is my fudge grainy?
Fudge can be grainy if you didn’t dissolve the sugar all the way, or that you cooked it too long.
More candy and fudge recipes:
Candy and fudge and perfect for the holidays. Once the cooler weather starts to settle in, people tend to get excited about baking and making candy. Here are several other candy recipes that are ideal for the Thanksgiving and Christmas holidays!
- If you are a fudge fan, this chocolate walnut fudge is positively delicious and makes a great edible gift.
- Pumpkin pie fanatics will adore this creamy pumpkin pie fudge, great for Thanksgiving!
- If you haven’t tried Saltine Toffee yet, it’s an absolute must! You won’t believe how good it is until you try it yourself.
- I’ve been making this homemade peanut brittle for over 20 years now. It’s a Christmas tradition in my family.
- Homemade Peanut Butter Cups are so quick and so easy to make and are perfect as edible gifts!
- Soft and chewy homemade microwave caramels are incredibly easy to make with a handful of ingredients and a microwave!
- You only need 3 ingredients to make delicious homemade potato candy.
- If you have never tried saltine toffee before, I have to warn you that this stuff is very addictive!
- This ultra-rich and silky smooth chocolate fudge frosting only takes 5 ingredients to make.
Every year during the holidays, my father would receive a gift basket from his realtor. It would be filled with homemade cookies, sweet treats and this fudge. I looked forward to it every year, along with grandma’s old-fashioned Butterhorn Cookies and stunning Red Velvet Cookies with cream cheese frosting.
Chocolate Peanut Butter Fudge
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
For the chocolate layer:
- 1 ½ cups granulated sugar
- 6 tablespoons butter
- â…“ cup evaporated milk not sweetened condensed
- 6 oz semi-sweet chocolate or chocolate chips
- ½ cup marshmallow fluff Scant 1/2 cup
- ½ teaspoon vanilla
For the peanut butter layer:
- 1 ½ cups sugar
- 6 tablespoons butter
- â…“ cup evaporated milk not sweetened condensed
- ½ cup peanut butter
- ½ cup marshmallow fluff Scant 1/2 cup
- ½ teaspoon vanilla
Things You'll Need
Before You Begin
- Use clean, dry pots and utensils for each layer of fudge.
- For best texture, do not refrigerate fudge.
- IMPORTANT TIP - When making candy of any kind, it's imperative that you use a heavy bottomed saucepan and a candy thermometer. The temperature of a candy mixture can increase slowly and then suddenly surge up. Watch your thermometer carefully and remove pan from heat when the desired temperature is reached.
Instructions
- Line an 8x8 or 9x9 pan with foil, letting the edges extend over the sides. Butter the foil and set aside.
For the chocolate fudge:
- In a medium heavy bottom saucepan over medium heat, melt the sugar, butter and milk, stirring constantly.
- After the mixture begins to boil rapidly, cook for 2-4 minutes without stirring until a candy thermometer reads 234°F.
- Remove from heat and stir in chocolate, marshmallow fluff and vanilla, beating vigorously until combined.
- Pour into prepared pan, spreading into an even layer. Set aside and allow to cool at room temperature.
For the peanut butter fudge:
- In a medium heavy bottom saucepan over medium, melt the sugar, butter and milk, stirring constantly. After the mixture begins to boil rapidly, cook for 2-4 minutes without stirring until a candy thermometer reads 234°F.
- Remove from heat and stir in peanut butter, marshmallow fluff and vanilla, beating vigorously until combined.
- Pour over chocolate layer, spreading into an even layer. Set aside and allow to cool at room temperature. Cut into small squares and serve.
Nutrition
This post originally appeared here on Nov 12, 2016.
Amanda Davis
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Loni says
This was the best fudge ever! I doubled the recipe with no issues. Used Jiffy peanut butter. You definitely need to watch that temperature. I used a candy thermometer and it jumps quickly to 234. I pulled mine about 2 degrees before it got to 234 because on my first go round, I went right to 234 but the second I pulled it to add rest of ingredients it had already burned because the temp was still climbing. So I ruined part one of the first batch. Everyone loved this fudge.
Becky says
I’d recommend a different recipe. I followed it to the ‘T’ – heavy bottomed saucepan, medium heat, but ingredients burned badly – both sides and bottom – and was ruined. All other recipes recommend to ‘stir constantly’ while making fudge in this manner, and now I know why. Disappointing.
MB says
I followed the instructions but the two layers were separated. When I cut the fudge the top layer was not attached to the bottom.
Jco says
I had the same issue as Cheryl except I did everything to the letter. The chocolate layer definitely seized and the fat separated. The peanut butter was far too soft and ended up grainy. Both pans were burnt on the bottom so I had to be careful for the burnt part not to get in there.
Dawn says
Hi Amanda, I see a lot of questions from people following you, but no answers to their questions. Why is that ? I would love to try this recipe, concerned why you didn’t take the time to answer any questions. While looking at this recipe, wondering why the mixture isn’t stirred as it boils . Seems like it could stick, scotch or burn on the bottom. Did anyone who had success with recipe stir ???? Thank for your response.
Amanda Formaro says
This is candy making. When making candy you are not supposed to stir. You have to let it boil undisturbed until it reaches the correct temperature on your candy thermometer, 234 F. This is stated in the printable recipe card. This is also visibly apparent in the video within the post.
“After the mixture begins to boil rapidly, cook for 2-4 minutes without stirring until a candy thermometer reads 234°F.”
Grace C. says
I made this earlier today. I swirled mine instead of layering. It was challenging making both on the stove at the same time but it was well worth it! Mine are very sugary but no complaints from me about that lol.
Stacie J Powlison says
Love this recipe! I was hoping someone could tell me why the PB is on top – is that for a specific reason? I did notice that the PB was a little softer than the chocolate and I had placed PB on bottom – everything turned out great – just was wondering if it was because the PB was a bit softer that it was placed on top?
Thanks for this great recipe!!
Brittany Peralta-Otsuka says
Omg this recipe came out amazing !!! Thank you! At first I was like this is really going to take my patience but in all honesty, it didn’t to long and it was so simple! I did put peanut butter on the bottom and the chocolate on top though :) it was just my personal preference to make it that way.
Highly recommend this amazing recipe!
Shelley Bramley says
You let the fudge mix get too hot, 243 F the recipe called for 234 F. The part with chocolate in it seized at this high temperature ie just as you described the chocolate got thick and grainy and the fat separated out. This will also happen if you try to melt chocolate over a high heat. Gently does it!
Kara Helmig says
Hi just starting to make this…. a couple of questions on why should not refrigerate after making? 1) why not put chocolate layer in fridge to set up before PB layer? 2) and did I understand it right not to store in fridge either?
How long does this recipe keep sitting out for storage? Or could you store in the fridge and take out when ready to eat? Thanks for your help!
Cheryl says
Thank you for the recipe. I don’t want to rate it at this time, because I did something that ruined half of it. If you can tell me where I went wrong I would really appreciate it.
I followed the recipe precisely. My chocolate batch seized up to the point that I could barely mix in the morsels, fluff, and vanilla. It stuck to the pan and all the fat separated. It was a greasy mess in the 8×8 pan. I sopped it up with paper towels and tilted the pan to drain off as much as I could. The peanut butter was perfect.
The only difference was the thickness of the bottom of the pans and I began one batch with cold ingredients and the other reached room temperature while I made the 1st batch. Candy thermometer reached 243 degrees Fahrenheit.
I thank you for any advice you can give me.
Donna says
I can tell you it’s because you added the chips while the candy was too hot. I’ve made fudge for 35 years. This recipe is similar to mine. Seeing comments to not stir is very strange. I stir occasionally until it starts to boil then stir constantly. If you don’t it will scorch.