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Peanut Butter Fudge

Peanut Butter Fudge
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So, I couldn’t have a whole series of 
without including some kind of wonderful fudge. 
Nor could I let the opportunity to make something with
peanut butter and chocolate pass me by. 
Peanut Butter and Chocolate…
Chocolate and Peanut Butter…
I’ve been in love with this dynamic duo
for as long as I can remember.
And so for my final Christmas Treat post of the year…
I give you my take on
none 
other
than
Peanut Butter Fudge. Thanks for hanging in there with me through all of these treat posts! I hope you’ve found something to enjoy this holiday season. 
Coming up next….something savory?
You betcha. 

But for today…
let’s make this fudge!

Peanut Butter Fudge
Time: 30 minutes hands on + time to cool + 2 hours refrigeration
Yield: One 9×13 pan
Basic Fudge Recipe from Nanette Pearce, adapted by Jamie Cooks It Up!

4 C sugar
1 (12 ounce) can evaporated milk
1 C butter
2 (7 ounce) Hershey Chocolate bars
 *If you have trouble finding giant 7 ounce Hershey bars buy three 4.4 ounce bars and use them instead. 
1/3 C semi sweet chocolate chips
1 (7 ounce) jar marshmallow cream
1 (12 ounce) package Reese’s Peanut Butter chips


1. Line a 9×13 pan with tin foil and spray it with cooking spray.


2. Take your butter, baby. Unwrap it and put it in a heavy pan.


3. Pour in the evaporated milk


and sugar.


4. Heat the ingredients up over medium high heat, stirring constantly. When the mixture reaches a hard boil (meaning, it continues to boil even while stirring) let it cook while you stir it for 5 minutes.


5. Remove the pan from the heat and scoop the marshmallow cream into the pot. Stir it quickly to combine.


6. Pour 1 1/2 C of the soon to be fudge into a quart sized glass measuring cup. You’ll want to work quickly from here on out. The fudge will start to set up and you want to be sure it gets into the pan before that happens.



7. Toss the Hershey bars and 1/3 C semi sweet chocolate chips into your big pot and stir well to combine.


8. Pour the Reese’s chips into the glass measuring cup and stir well to combine.


9. Pour about 2/3 of the chocolate fudge into your pan.


10. Spoon the peanut butter fudge over the top of the chocolate layer.


Then spread it out with a knife.

11. Drop spoon fulls of the rest of the chocolate fudge over the peanut butter layer.

12. Take a butter knife and drag it through all three layers to make a marble effect.
13. Allow the fudge to cool, then cover and refrigerate for at least 2 hours.
If you are giving this fudge away as a gift, I would suggest wrapping it up in some tinfoil…

Like this! It keeps better this way and doesn’t dry out.

Enjoy!

For a complete list of Holiday Treats
click HERE
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4 Comments

  1. 1
    December 13, 2011 at 2:08 pm

    Thanks for sharing! This is a great solution to my 8 yr old son wanting two pieces of fudge (one peanut butter, one chocolate) He says it's because he can't decide which kind he wants…but I know it's just an excuse to have two pieces instead of just one! LOL Now there will be no excuse for him to need two! :)

  2. 2
    December 14, 2011 at 6:19 am

    love the recipe and it tastes amazing!!! but it didn't harden quite right for me. Any suggestions?

  3. 3
    December 16, 2011 at 3:41 am

    alyssa,
    My first question would be, did you put it in the fridge to set up?

  4. 4
    December 22, 2011 at 5:09 am

    Another fabulous peanut butter recipe! Thanks so much!

    Would you recommend storing it in the fridge or out of the fridge?

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