This Chocolate Peanut Butter Fudge recipe is super easy to make! Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.
Chocolate Peanut Butter Fudge Recipe
This is an incredibly creamy, wonderful fudge. The two flavors in one bite are a nice surprise. Make this fudge as an easy recipe for holiday gifting or to add to holiday sweet treat platters. It’s a big-time favorite!
This recipe calls for using both peanut butter chips and bittersweet chocolate chips. I’ve had people ask me before about the peanut butter chips because they are not sold internationally. Reading through the comments on this recipe, it looks like people have substituted regular peanut butter for the peanut butter chips without a problem. I haven’t tried making this chocolate peanut butter fudge with regular peanut butter, but it appears others are having success!
You will also need a jar of marshmallow creme. I don’t believe using regular marshmallows is an option. And you’ll also need a small can of evaporated milk (don’t use sweetened condensed milk!)
Do you need a candy thermometer to make fudge?
No candy thermometer is needed for this recipe- yahoo! Just don’t over-heat the sugary mixture as that usually turns out a dry fudge. If you’d like to play it safe and use a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it’s done.
Here are a few more fudge recipes you might enjoy:
Is fudge difficult to make?
This recipe seriously could not be any easier to make. It calls for chocolate chips and peanut butter chips (no specialty chocolates), and it magically turns into this wonderful fudge.
Let me know how you like it!
Can you freeze fudge?
I’ve had good luck freezing fudge. I like to place it in a even layer in a sealable, freezer safe container, and wrap it in wax paper too. If you want to stack layers, just place a piece of wax paper between layers. Let sit at room temperature to defrost. The fudge may have a bit of moisture on it after defrosting, so just let that dry.
If you love fudge, you might enjoy these homemade candy recipes too:
Chocolate Peanut Butter Fudge
Ingredients
- 1 cup peanut butter chips
- 1 cup bittersweet chocolate chips
- 2¼ cups granulated white sugar
- One 7-ounce jar marshmallow creme
- One 5-ounce can evaporated whole milk
- ¼ cup (½ stick) butter
- 1 teaspoon vanilla extract
Instructions
- Line an 8" X 8" pan with foil and spray lightly with nonstick spray
- In 2 separate heat-safe medium bowls, place the peanut butter chips in one and the chocolate chips in the other.
- In a 3-quart sauce pan, combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until the mixture boils; boil and continue to stir for 5 minutes. If you are using a candy thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it's done. Remove from heat and quickly stir in the vanilla.
- Quickly stir one-half of the hot mixture into the peanut butter chips and the other half into the chocolate chips. Stir the peanut butter mixture until fully melted and quickly scrape into the prepared pan and smooth evenly along the bottom. Stir the chocolate chip mixture until fully melted and carefully spread evenly over the top of the peanut butter layer.
- Let the fudge sit at room temperature until completely cool (or refrigerate). Cut into small squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Me and my mom made these a couple weeks ago. They were amazing! Chocolate and peanut butter is my favorite combination. Event though it says let sit at room temperature, try one when they are warm. They are delicious!
Yay to finding this recipe thru pinterest! 🙂 After the fudge is cooled does it need to be kept refrigerated or can it just be stored in an air tight container? Thanks!
A covered container is just fine 🙂
Do you know what one half of the hot mixture measures out to be by any chance?
No, but you can just eyeball it.
Was wondering…it wouldn’t compromise the recipe too much if I just mixed it all together instead of layering, would it? just the look?
I’m not sure… since I didn’t prepare it that way.
Hi, this looks AMAZING. One question though, since my boyfriend is diabetic, I like to use as little sugar as possible. Is there anyway I could reduce the amount of sugar without compromising the whole thing? Any suggestions would be greatly appreciate! Look forward to making it!
I wouldn’t mess with the sugar amounts. If you’re looking for a lower sugar fudge recipe, you’d do better finding one that is meant to have a lower sugar content. Good luck!
I made this a few days ago…mmm SO good. The peanut butter came out much better than I had thought. Thanks for this wonderful recipe!
Oh, not the chocolate-peanut butter combination again!!! I can not say NO to something like these! I bet they taste heavenly!!!
Love the two together and it looks pretty simple, thanks for the recipe.
I always wanted to make this but couldn’t quite get it, thanks for sharing. Peanut Butter and Chocolate, my favorite!
Mmm… gorgeous + festive!!