Once upon a time I didn’t love fudge. (I didn’t dislike it-it just wasn’t my favorite.) And then my mother in law invented this chocolate and peanut butter fudge and my world changed. This stuff is gooooood! You knew if you combined chocolate and peanut butter it had to be though right? And it’s topped with crushed Reese’s.
It’s a perfect Christmas treat. Make it for a party, make it for your neighbors, or eat it yourself!
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The bottom layer is chocolate and then the top layer is peanut butter, sprinkled with Reese’s Peanut Butter Cups.
Trust me-if you are at all inclined to the chocolate and peanut butter combination you will love this!
Peanut Butter and Chocolate Fudge Recipe:
This recipe will make one 8 x 8 inch pan full of fudge. I often double it and pour it into a 9 x 13 inch pan. It will completely fill (to the very top) a 9 x 13 inch pan.
Ingredients:
For the chocolate bottom layer:
- 2 C Sugar
- 11 large marshmallows
- 3/4 can of evaporated milk
- 1 pkg. milk chocolate chips (just a regular size)
- 1 stick butter
Combine the sugar, marshmallows and milk in a large pan. Heat and bring it to a soft boil. Boil (soft boil) for 6 minutes. Turn off the heat. Add chocolate chips and butter and stir until completely combined.
Pour into well greased pan.
Place in refrigerator for several hours until completely set. Then proceed to peanut butter layer.
Ingredients:
For the top peanut butter layer:
- 2 C Sugar
- 11 large marshmallows
- 3/4 can of evaporated milk
- 1 pkg. peanut butter chips (just a regular size)
- 1 stick butter
- 8 large Reese’s peanut butter cups (optional)
Follow the same instructions that you did for the bottom layer, simply substituting peanut butter chips for the milk chocolate ones.
Pour the peanut butter fudge on top of the chocolate.
Allow the fudge to cool and set for about 10-15 minutes, then sprinkle the crushed Reese’s on top and place in the refrigerator again.
You can also freeze this.
Slice, eat and enjoy! And be ready-because mint and coconut fudge are coming too!
Maybe you didn’t like fudge because it wasn’t good fudge, too gritty. I make home made fudge and it requires a special temp it has to boil up to and cool down to and then beat it. It is the smoothest fudge and is the best in my opinion. However, can’t make it when the barometric temp goes up or if it is snowing.
This is a fudge my aunt and mom perfected, so to give the method isn’t easy.
Need a flat candy thermometer, sugar, baking chocolate, pure vanilla, dark Karyol syrup and some butter (real ingredients are what makes it special). Next a heavy duty pan to cook it in. I use an old pressure cooker pan. Then boil up to the exact temp, let it cool down and at that time you add the butter and vanilla. Then you have to beat it and that is another trick, it goes from glossy shine to flat, you have to put nuts in right away (I like it without nuts) and then get it out of the pan on to paper. We store it in a tin can. Now if you really want the ingredients I will share, but I imagine most will not want to go through all that work. Beating can take work let me tell you. My mom would put it out in the snow to cool down and I think she let it get too cold while cooling down because we would have to beat it to death, where still warm and cooled in the house whips up and turns pretty fast. So maybe I perfected it a little more.
This the way my mother made it over 70 years ago and I lost the recipe that used to be on the Hersheys Cocoa box. Thank you for the recipe.
“…Now if you really want the ingredients I will share…”
Diane, thank for offering to share your family recipe.
Yes, please would share it with me? I don’t make sweets very often, but when I do I like to use classic versions. Thank you!
Thank you so much for sharing this wonderful receipt. This is one of my favorite kinds of fudge… I love the straight chocolate but I am allergic to chocolate but I can have small amounts so again thanks a bunch for sharing…….
Is it possible to add peanut butter instead of peanut butter chips? And how many mini marshmallows would 11 regular marshmallows be?
Sorry I meant to make this an actual comment not a reply!
I don’t know and I don’t know. Sorry! I just know how to make it the way I made it!
What size can of evaporated milk? This sounds amazing! Can’t wait to try it!
12 fluid oz
This is a great recipe. I’ve made it for years using marshmallow fluff instead of the marshmallows. It’s not Christmas at our house without it!
Diane-i would like the recipe your aunt and mother perfected if you would be willing to share
Sounds delish! How much butter is in a stick? It’s not sold that way in Canada.
It’s 4 oz
Great recipe – can you use icing sugar or is it best to stick with granulated sugar?
Thanks for sharing.
Kait
I would say stick with granulated.