This Chocolate Peanut Butter Fudge recipe is super easy to make! Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.
Chocolate Peanut Butter Fudge Recipe
This is an incredibly creamy, wonderful fudge. The two flavors in one bite are a nice surprise. Make this fudge as an easy recipe for holiday gifting or to add to holiday sweet treat platters. It’s a big-time favorite!
This recipe calls for using both peanut butter chips and bittersweet chocolate chips. I’ve had people ask me before about the peanut butter chips because they are not sold internationally. Reading through the comments on this recipe, it looks like people have substituted regular peanut butter for the peanut butter chips without a problem. I haven’t tried making this chocolate peanut butter fudge with regular peanut butter, but it appears others are having success!
You will also need a jar of marshmallow creme. I don’t believe using regular marshmallows is an option. And you’ll also need a small can of evaporated milk (don’t use sweetened condensed milk!)
Do you need a candy thermometer to make fudge?
No candy thermometer is needed for this recipe- yahoo! Just don’t over-heat the sugary mixture as that usually turns out a dry fudge. If you’d like to play it safe and use a thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it’s done.
Here are a few more fudge recipes you might enjoy:
Is fudge difficult to make?
This recipe seriously could not be any easier to make. It calls for chocolate chips and peanut butter chips (no specialty chocolates), and it magically turns into this wonderful fudge.
Let me know how you like it!
Can you freeze fudge?
I’ve had good luck freezing fudge. I like to place it in a even layer in a sealable, freezer safe container, and wrap it in wax paper too. If you want to stack layers, just place a piece of wax paper between layers. Let sit at room temperature to defrost. The fudge may have a bit of moisture on it after defrosting, so just let that dry.
If you love fudge, you might enjoy these homemade candy recipes too:
Chocolate Peanut Butter Fudge
- 1 cup peanut butter chips
- 1 cup bittersweet chocolate chips
- 2¼ cups granulated white sugar
- One 7-ounce jar marshmallow creme
- One 5-ounce can evaporated whole milk
- ¼ cup (½ stick) butter
- 1 teaspoon vanilla extract
- Line an 8" X 8" pan with foil and spray lightly with nonstick spray
- In 2 separate heat-safe medium bowls, place the peanut butter chips in one and the chocolate chips in the other.
- In a 3-quart sauce pan, combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until the mixture boils; boil and continue to stir for 5 minutes. If you are using a candy thermometer, your fudge is ready when it reaches 235°F. Or go old-school and use the soft ball test. Using a metal spoon, drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it's done. Remove from heat and quickly stir in the vanilla.
- Quickly stir one-half of the hot mixture into the peanut butter chips and the other half into the chocolate chips. Stir the peanut butter mixture until fully melted and quickly scrape into the prepared pan and smooth evenly along the bottom. Stir the chocolate chip mixture until fully melted and carefully spread evenly over the top of the peanut butter layer.
- Let the fudge sit at room temperature until completely cool (or refrigerate). Cut into small squares.