Le Food Snob

A few months ago I made two batches of fudge: one with walnuts and one with creamy ribbons of peanut butter swirled inside the fudge. The overall consensus was that the walnut fudge was better — the peanut butter fudge was too over the top. Because I had extra fudge leftover yesterday from making the brownie fingers, I decided it couldn’t go to waste. I also had about a cup of crunchy peanut butter that needed to be used up; so I combined the two.

The result? A truly decadent piece of fudge.


  • 2-1/4 c. sugar
  • 1/2 can (12 ounces) evaporated milk
  • 1/4 c. butter
  • 1 package (12 ounces) semi-sweet chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 1 tsp. vanilla extract
  • 1 c. chunky peanut butter


  1. Grease an 8X8 inch square pan or line with parchment paper.
  2. Combine the sugar, milk and butter in a large heavy saucepan.
  3. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, uncovered, for 5 minutes, stirring constantly. Remove from the heat.
  4. Stir in the chocolate chips, marshmallow creme and vanilla until smooth.
  5. Mix in peanut butter until you can no longer see any of the peanut butter in the fudge mixture.
  6. Pour into prepared pan.
  7. Let stand for 3 hours or until firm.

Recipe rating: 


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