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