I can’t get past the perfection of peanut butter and chocolate together. This Peanut Butter Chocolate Fudge recipe has two separate layers: chocolate marshmallow fudge under a layer of peanut butter fudge. The original recipe was inspired by American candy queen Bakerella.com. A lot of American recipes require Marshmallow Crème, which we don’t have in Australia. So my recipe below is adapted with a marshmallow crème substitute.

PEANUT BUTTER CHOCOLATE FUDGE

Makes: 24 pieces approximately

Difficulty: Easy

EQUIPMENT:

20cm Square cake tin
Large saucepan
Medium saucepan

INGREDIENTS:

Chocolate Fudge

300g Caster Sugar
85g Unsalted Butter
80ml Evaporated Milk
170g Dark Chocolate chips
20 white Marshmallows, chopped
1 tablespoon Glucose Syrup
½ teaspoon Vanilla Extract

Peanut Butter Fudge

300g Caster Sugar
85g Unsalted Butter
80ml Evaporated Milk
125g Peanut Butter, smooth

METHOD:

Grease the bottom and sides of the pan with baking paper. Line the base and sides with baking paper.

Boil the water in the large saucepan. Add the chopped marshmallows and glucose syrup to a smaller saucepan. Stir the marshmallows over the hot steam until fully melted. Set aside

Make the chocolate fudge. Add the caster sugar, unsalted butter and evaporated milk in a medium saucepan. Stir constantly on medium heat as you bring the mixture to a boil.

Remove from the heat and stir in the chocolate chips until fully melted.

Beat in the melted marshmallows and the vanilla until all ingredients are well blended. Pour into the pan and smooth the top.

Now make the peanut butter fudge. Add the caster sugar, unsalted butter and evaporated milk in a medium saucepan. Stir constantly while the mixture comes to a boil. Remove from the heat and stir in the peanut butter until smooth.

Pour the peanut butter fudge over the chocolate fudge. Allow the fudge to cool in the pan to room temperature. Then cover the top with plastic wrap and leave in the fridge to set overnight. When set, use a sharp knife to cut into pieces.

BAKING TIPS:

• Always stir the fudge constantly to stop the ingredients burning to the bottom of the saucepan.

Peanut Butter Chocolate Fudge

A simple recipe for peanut butter and chocolate layered fudge.

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Servings	Prep Time	Cook Time	Passive Time
24pieces	30mins	40mins	24hrs

Servings	Prep Time
24pieces	30mins

Cook Time	Passive Time
40mins	24hrs

Ingredients

• Chocolate Fudge
• 300 g Caster Sugar
• 85 g Unsalted Butter
• 80 ml Evaporated Milk
• 170 g Dark Chocolate Chips
• 20 White Marshmallows chopped
• 1 tablespoon Glucose Syrup
• 1/2 teaspoon Vanilla Extract
• Peanut Butter Fudge
• 300 g Caster Sugar
• 85 g Unsalted Butter
• 80 ml Evaporated Milk
• 125 g Smooth Peanut Butter

Servings: pieces

Units:MetricUS Imperial

Ingredients Chocolate Fudge 300 g Caster Sugar 85 g Unsalted Butter 80 ml Evaporated Milk 170 g Dark Chocolate Chips 20 White Marshmallows chopped 1 tablespoon Glucose Syrup 1/2 teaspoon Vanilla Extract Peanut Butter Fudge 300 g Caster Sugar 85 g Unsalted Butter 80 ml Evaporated Milk 125 g Smooth Peanut Butter Servings: pieces Units:MetricUS Imperial

Instructions

1. Grease the bottom and sides of the pan with baking paper. Line the base and sides with baking paper.
2. Bring a large saucepan to boil with water. Add the chopped marshmallows and glucose syrup to a smaller saucepan. Stir the marshmallows over the hot steam until fully melted. Set aside
3. Make the chocolate fudge. Add the caster sugar, unsalted butter and evaporated milk to a medium saucepan. Stir constantly on medium heat as you bring the mixture to a boil.
4. Remove from the heat and stir in the chocolate chips until fully melted. Beat in the melted marshmallows and the vanilla until all ingredients are well blended. Pour into the pan and smooth the top.
5. Now make the peanut butter fudge. Add the caster sugar, unsalted butter and evaporated milk to a medium saucepan. Stir constantly while the mixture comes to a boil. Remove from the heat and stir in the peanut butter until smooth.
6. Pour the peanut butter fudge over the chocolate fudge. Allow the fudge to cool in the pan to room temperature. Then cover the top with plastic wrap and leave in the fridge to set overnight. When set, use a sharp knife to cut into pieces.

Recipe Notes

• Always stir the fudge constantly to stop the ingredients burning to the bottom of the saucepan.

Nutrition Facts

Peanut Butter Chocolate Fudge

Amount Per Serving

Calories 246 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 6g 30%

Polyunsaturated Fat 0.002g

Monounsaturated Fat 0.005g

Cholesterol 17mg 6%

Sodium 33mg 1%

Potassium 21mg 1%

Total Carbohydrates 36g 12%

Dietary Fiber 1g 4%

Sugars 32g

Protein 2g 4%

Vitamin A 4%

Calcium 2%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.