Peanut Butter Chocolate Fudge

January 22, 2010

Peanut Butter and Chocolate Fudge

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

  1. Combine 1 1/2 cups sugar, 6 tablespoons butter and 1/3 cup evaporated milk in a medium pot.
  2. Bring to full rolling boil, stirring constantly.
  3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
  4. Remove from heat and stir in chocolate pieces until melted.
  5. Add ‘marshmallow crème’ (melt the marshmallows and glucose syrup over double boiler) and 1/2 teaspoon vanilla. Beat until well blended.
  6. Pour into greased 13 X 9 pan and pat down
  7. Repeat with remaining ingredients, substituting peanut butter for the marshmallow, and spread over the chocolate.
  8. 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
Print
Recipe type: Baking
Author: The Cake Mistress
Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
Serves: 24
Easy Peanut Butter Chocolate Fudge Recipe
Ingredients
  • 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
Directions
  1. Combine 1 1/2 cups sugar, 6 tablespoons butter and 1/3 cup evaporated milk in a medium pot.
  2. Bring to full rolling boil, stirring constantly.
  3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
  4. Remove from heat and stir in chocolate pieces until melted.
  5. Add ‘marshmallow crème’ (melt the marshmallows and glucose syrup over double boiler) and 1/2 teaspoon vanilla. Beat until well blended.
  6. Pour into greased 13 X 9 pan and pat down
  7. Repeat with remaining ingredients, substituting peanut butter for the marshmallow, and spread over the chocolate.
  8. Cool at room temperature and cut into squares.
  9. 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!
  • http://thegoodflea.com Flea

    Oh my. I’m drooling over this one. It looks phenomenal.

  • http://thegoodflea.com Flea

    Oh my. I’m drooling over this one. It looks phenomenal.

  • http://www.thecakemistress.com CakeMistress

    Thanks :)
    Warning: it’s very addictive!

  • http://www.thecakemistress.com CakeMistress

    Thanks :)
    Warning: it’s very addictive!

  • http://www.moolollybar.com.au Cath @ Moo-Lolly-Bar

    I’ll have to try this recipe as it sounds absolutely divine. I absolutely love peanut butter and also fudge so this looks like a match made in Heaven for me!

  • http://www.moolollybar.com.au Cath @ Moo-Lolly-Bar

    I’ll have to try this recipe as it sounds absolutely divine. I absolutely love peanut butter and also fudge so this looks like a match made in Heaven for me!

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