I couldn’t finish a series of
Christmas Treats
without including a classic fudge.
And I couldn’t let the chance to combine
peanut butter and chocolate pass me by.
Peanut butter and chocolate —
a pairing I’ve loved for as long as I can remember.
So, for my final Christmas Treat post of the year,
I present my version of
Peanut Butter Fudge.
Peanut Butter Fudge.
Thanks for following along through these holiday treats — I hope you found something to enjoy this season.
Next up: something savory.
Next up: something savory.
But for today, let’s make this fudge!
Peanut Butter Fudge
Time: 30 minutes hands-on, plus cooling and at least 2 hours refrigeration
Yield: One 9×13 pan
Basic fudge recipe adapted by Jamie Cooks It Up!
Ingredients:
4 cups granulated sugar
1 (12 oz) can evaporated milk
1 cup (2 sticks) butter
2 (7 oz) Hershey chocolate bars*
*If you can’t find 7 oz bars, use three 4.4 oz bars instead.
*If you can’t find 7 oz bars, use three 4.4 oz bars instead.
1/3 cup semi-sweet chocolate chips
1 (7 oz) jar marshmallow cream
1 (12 oz) package Reese’s peanut butter chips
Instructions:
1. Line a 9×13 pan with foil and lightly spray or grease the foil. Set aside.
2. In a heavy-bottomed saucepan, place the butter and melt over medium heat.
3. Add the evaporated milk and sugar to the melted butter, stirring to combine.
4. Increase heat to medium-high and stir constantly. Once the mixture reaches a hard boil — it continues to boil while stirring — maintain the boil and stir for 5 minutes. This step cooks the sugar to the proper stage for fudge.
5. Remove the pan from the heat. Immediately stir in the jar of marshmallow cream until fully blended and smooth.
6. Quickly pour about 1 1/2 cups of this hot fudge into a heatproof measuring cup. Work fast from this point because the mixture will begin to set.
7. To the remaining fudge in the saucepan, add the Hershey bars (broken into pieces) and the 1/3 cup semi-sweet chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth and uniform.
8. Stir the Reese’s peanut butter chips into the reserved cup of hot fudge until they are evenly incorporated and the mixture is smooth.
9. Pour about two-thirds of the chocolate fudge into the prepared 9×13 pan and spread it into an even layer.
10. Spoon the peanut butter fudge over the chocolate layer in dollops, then spread gently with a knife to cover the chocolate base.
11. Drop spoonfuls of the remaining chocolate fudge over the peanut butter layer.
12. Use a butter knife to swirl through the layers, creating a marbled effect. Be gentle so the layers keep some definition.
13. Allow the fudge to cool to room temperature, then cover and refrigerate for at least 2 hours to fully set.
Storage and gifting:
For gifting or longer storage, wrap the chilled fudge tightly in foil or plastic wrap to keep it moist and prevent drying. Properly wrapped, it will keep well in the refrigerator for several weeks and can be frozen for longer storage.
Enjoy!
For more Holiday Treats, look through the full collection of recipes.