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.
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 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
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.
Video
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
This post originally appeared here on Nov 12, 2016.
Rebekah Garcia
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Jennifer Kennedy says
Family loved this and it was super easy for us to make
Carmelo Pappalardo says
I had to put in chocolate fluff immediately after the sugar started boiling otherwise the fudge crystalized. Candy thermometer showed just over 200. Wasted two batches.
Rebecca says
Best fudge ever!! Seriously a fantastic recipe!
JP says
Easy to follow recipe and it turned out excellent!
Jane says
I made the fudge recipe It was delicious and easy to make My problem is when I cut it the fudge separates Do you know what I did wrong? Thanks
Amanda Formaro says
When you say separates, do you mean the layers separate from each other, or the fudge falls apart? Did you use a candy thermometer?
James Anderson says
I used 6 marshmallows instead the marshmallow fluff and semisweet chocolate chips. I also added six shakes of salt to each layer mix to make it sweet and salty. (Dad always added salt to his fudge)
It set perfectly following your directions, and that can always be a challenge with fudge.
Darlena says
Best fudge recipe I have ever made. My daughter wanted fudge for her birthday instead of a cake so I made this recipe. Didn’t use double boiler and it was perfect. This is my go to for any type of fudge that has chocolate and or peanut butter in the ingredients. Thank you for sharing!
Amanda Formaro says
That’s wonderful! And I love that your daughter wanted fudge instead of a cake. Way to think outside the box!
Bethy says
Could I make it without evaporated milk? Thank you! (This looks delicious)!
Amanda Formaro says
You should be able to substitute with heavy cream. :)
Kathy says
Could the layers be swirled together?
Amanda Formaro says
Hmm i haven’t tried that, but I think as long as you are cooking both mixtures at the same time (in separate pans of course) that you could swirl them together while still hot!
Robby Geoghagan says
I was looking for a good layered peanut butter and chocolate fudge that was easy to make. This one is it! Easy to follow recipe that turned out great.
Amanda Formaro says
Awesome, so glad you loved it, thank you!
Gayle van Heerden says
Can the marshmallow fluff be omitted as it is not available in South Africa
Amanda Formaro says
You can’t omit it, but you can make it yourself! Here’s a recipe https://www.thekitchn.com/recipe-homemade-marshmallow-fluff-222088
Gloria Richards says
I would love to subscribe to this newsletter. I have been subscribed to Foodie In The Craft room until Sept. and that was the last one I received. I see your notice at the bottom about signing up for the newsletter (which I will do again. You have so many smart ideas and I love your recipes too. Thank you for sharing with us and Merry Christmas and Happy New Year. <3
Amanda Formaro says
Hi Gloria! You’re right, I hadn’t sent one since September, but just sent one yesterday! If you didn’t get it, let me know :)
Crystal dreisbach says
What kind of sugar white sugar or powdered sugar
Amanda Formaro says
Regular white sugar
Alexandra Childers says
Can you double this recipe?
Amanda Formaro says
If you doubled it you would need a pan larger than 9×13, so it would probably be better to just do two batches in two pans.
Desiree says
I’ve never been able to make fudge before I found this recipe. My family loves it.
Amanda Formaro says
So glad you liked it Desiree, thank you!
Jeannette says
I just thought of another question: is marshmallow fluff the same thing as marshmallow cream? Thanks!
Amanda Formaro says
Yes they are the same, one is a brand name (Fluff) and one is not.
Jeannette says
Can I use milk chocolate chips instead of semisweet chips? This will be good, I’m sure!
Amanda Formaro says
You should be able to. Please let us know how it turns out!
Sandra McBride says
Hi Amanda, classmate from DHS ’85,
Our holiday bake sale at work (to benefit local foster kids) had your fudge and it was a hot seller!
I enjoyed it!
Sandra
Amanda Formaro says
That’s awesome Sandra! And so fun to see someone I know personally on my blog :)
Tara says
I made this today and it was a complete failure. I followed the recipe, so i don’t know why it didn’t work. First issue i noticed was when cutting it, the pb half completely came apart from the chocolate. Not what i wanted, but not a huge deal. Then both of them started crumbling. I tasted both and was very disappointed. They were both grainy and not smooth. On top of that, the chocolate one didnt even hardly have any chocolate flavor to it. I thought when adding the chocolate it didn’t seem like much, but stuck to the recipe.Needless to say i wont be using this recipe again.
Amanda Formaro says
Hi Tara. So sorry you had trouble. I spoke with the recipe creator and she said if it was grainy, then chances are it was overcooked. Ovens and stovetops can vary, so that could have been the issue. I’m sorry it didn’t work for you, especially during the holidays. How frustrating :(