Two Toned Chocolate Peanut Butter Fudge1 cup peanut butter chips
1 cup bittersweet chocolate chips
2 1/4 cups granulated sugar
1 7 ounce jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter
1 teaspoon vanilla extract
Line an 8" X 8" pan with foil.
In 2 separate heat-safe medium bowls, place 1 cup peanut butter chips in one and chocolate chips in the other
In a heavy 3 quart sauce pan, combine sugar, marshmallow creme, evaporated milk and butter.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes.
Remove from heat and quickly stir in vanilla.
Working safely, but quickly, stir one-half of the hot mixture into peanut butter
chips and the other half into the chocolate chips. Stir the peanut butter mixture until
fully melted and quickly pour into prepared pan.
Stir the chocolate chips mixture until fully melted and carefully spread over top of peanut butter layer.
Let sit at room temperature until completely cool. Cut into small squares.
This is a fabulous and relatively simple recipe! Substitute mint or another flavor chips in for peanut butter to different types of fudge!
ReplyDeleteMegan - Thanks! This is one recipe we have to make every year at Christmas time!
ReplyDeleteHi, Joe! My sister sent a link to this fudge with a little hint about having it as a Christmas treat ... and as the little sister, I must oblige :) Please tell me, can peanut BUTTER be used in place of peanut butter chips? Thanks!
ReplyDeleteNutty - I wish I had an answer for you... we have always just used the peanut butter chips! I'm not sure if it would set correctly if you used straight peanut butter. If you do try it, please let us know!
ReplyDeleteI used a creamy peanut butter with excellent results - there wasn't a gradual blend in the layers, as shown in your pic; instead, a perfectly clean delineation and adhesion. I don't think a natural peanut butter such as Teddy would work, but Jif was fine. I went with less than a cup because I didn't want to introduce too much oil and make it gooey. Next time I might throw some crushed peanuts in the bottom of the dish, just for crunch. Thanks again!
ReplyDeleteNutty - Fantastic! I'll be sure to write that down in my notes and might try it next time we do this recipe!
ReplyDeleteHi Joe-
ReplyDeleteDo you have any tips for cutting the fudge and getting clean edges like you've done in the photo of the fudge? Would using a cookie cutter in a square shape yield uniform cubes or would the fudge stick to the cutter too much?
You've got a great blog and I'm looking forward to trying out this recipe!
Joe, you're making me feel very guilty that I haven't made anything yet to give away! These are gorgeous and I'm sure they taste as good as they look.
ReplyDeleteAudrey - We just use a sharp knife that we wipe off after every cut. I've never tried using a cookie cutter before.
ReplyDeleteLuana - What are you planning to make?
Will be sure to try this recipe. I was looking for one that used the marshmallow spread or marshmallows them selves instead of butter. I used to live near a fudge place when I was young and got free samples for helping clean and take out garbage, etc.
ReplyDeleteAs far as cutting it smoothly- they alway cut it with a small piece of stainless steel wire- like that which would be found on the end of a cheese slicer. Maybe the roller of the cheese cutter could be removed???
Thanks for sharing the recipe.
(PS orig found you on flickr)
Jim - there are "guitar" cutters out there for this type of thing, but they are fairly pricey! I wish for one, but it is way down on the priority list!
ReplyDeleteThis stuff is decadent--I am finishing the last of it this morning while contemplating my holiday sins. This and the Kahlau Spiced Pecans won raves from my holiday guests. Thanks!
ReplyDeleteI made this yesterday. It is absolutely wonderful! I cut it while still slightly warm, and it cut perfectly. I foiled and sprayed the pan so I could lift it out, then cut it with a pizza cutter sprayed with cooking spray.
ReplyDeleteI posted anonymously a couple of years, but feel the need to thank you again for this recipe and the Kahlua Spiced Pecans. I've mad other things from your site and enjoyed them, but these two have become traditions!
ReplyDelete