Mmmm…. fudge-a-licious.
This beautiful recipe is based on one from Bakerella.com. It seems a lot of fudge recipes require Marshmallow Crème, which can be hard to find in Australia. Below is TheCakeMistress modified recipe which still works a treat!
PEANUT BUTTER CHOCOLATE FUDGE
YOU WILL NEED
3 cups caster sugar
¾ cup unsalted butter
⅔ cup Evaporated Milk
1 teaspoon Vanilla
170 g Semisweet Chocolate pieces (I used 70% Lindt Dark Chocolate)
20 large white marshmallows
1 tablespoon of glucose syrup
½ cup Peanut Butter
DIRECTIONS
- Combine 1 1/2 cups sugar, 6 tablespoons butter and 1/3 cup evaporated milk in a medium pot.
- Bring to full rolling boil, stirring constantly.
- Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
- Remove from heat and stir in chocolate pieces until melted.
- Add ‘marshmallow crème’ (melt the marshmallows and glucose syrup over double boiler) and 1/2 teaspoon vanilla. Beat until well blended.
- Pour into greased 13 X 9 pan and pat down
- Repeat with remaining ingredients, substituting peanut butter for the marshmallow, and spread over the chocolate.
- Cool at room temperature and cut into squares.
My Notes
Be patient and let the fudge chill overnight in the fridge. It stops it from crumbling when you cut it and it allows the flavours to develop. The texture of this fudge is denser and ‘grainier’ than traditional fudge, but my, is it delicious!
Makes approx 24 pieces size 2 x 2.5cm
| Peanut Butter Chocolate Fudge |
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- 3 cups caster sugar
- ¾ cup unsalted butter
- ⅔ cup Evaporated Milk
- 1 teaspoon Vanilla
- 170 g Semisweet Chocolate pieces (70% Lindt Dark Chocolate)
- 20 large white marshmallows
- 1 tablespoon of glucose syrup
- ½ cup Smooth Peanut Butter
- Combine 1 1/2 cups sugar, 6 tablespoons butter and 1/3 cup evaporated milk in a medium pot.
- Bring to full rolling boil, stirring constantly.
- Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
- Remove from heat and stir in chocolate pieces until melted.
- Add ‘marshmallow crème’ (melt the marshmallows and glucose syrup over double boiler) and 1/2 teaspoon vanilla. Beat until well blended.
- Pour into greased 13 X 9 pan and pat down
- Repeat with remaining ingredients, substituting peanut butter for the marshmallow, and spread over the chocolate.
- Cool at room temperature and cut into squares.
- Be patient and let the fudge chill overnight in the fridge. It stops it from crumbling when you cut it and it allows the flavours to develop. The texture of this fudge is denser and ‘grainier’ than traditional fudge, but my, is it delicious!
