Chocolate Peanut Butter Fudge

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

Chocolate chips, peanut butter, marshmallow fluff, and evaporated milk and a few more ingredients make delicious two layered chocolate peanut butter fudge.

5 from 50 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 64 squares

50 minutes mins

Calories: 92

Author: Amanda Formaro

Ingredients

For the chocolate layer:

• ▢ 1 1/2 cups granulated sugar
• ▢ 6 tablespoons butter
• ▢ 1/3 cup evaporated milk not sweetened condensed
• ▢ 6 oz semi-sweet chocolate or chocolate chips
• ▢ 1/2 cup marshmallow fluff Scant 1/2 cup
• ▢ 1/2 teaspoon vanilla

For the peanut butter layer:

• ▢ 1 1/2 cups sugar
• ▢ 6 tablespoons butter
• ▢ 1/3 cup evaporated milk not sweetened condensed
• ▢ 1/2 cup peanut butter
• ▢ 1/2 cup marshmallow fluff Scant 1/2 cup
• ▢ 1/2 teaspoon vanilla

Things You'll Need

• ▢
  Candy thermometer
• ▢
  9x9 baking pan
• ▢
  Saucepan
• ▢
  Silicone spatula scraper

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.

 

Expert Tips & FAQs

• 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.

Nutrition

Serving: 2square | Calories: 92cal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 31mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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This post originally appeared here on Nov 12, 2016.