Chocolate peanut butter fudge delivers a satisfying pairing of salty and sweet flavors in a rich, velvety texture. This dessert is simple to prepare and makes a wonderful addition to any gathering or a thoughtful homemade gift. The process involves precise cooking temperatures and careful layering to achieve the distinct dual flavor profile and a smooth, creamy result.
Gathering Ingredients and Tools
The ingredients list includes three cups of granulated sugar, three-quarters of a cup of butter, and two-thirds of a cup of evaporated milk, which form the base of the candy. For the flavoring, you will need six ounces of semi-sweet chocolate chips, half a cup of creamy peanut butter, one seven-ounce jar of marshmallow fluff, and one teaspoon of vanilla extract.
You will need a heavy-bottomed, medium-sized saucepan to manage heat distribution during cooking. A candy thermometer is highly recommended, as temperature precision is a significant factor in fudge consistency. To prepare the final product, a square baking pan, such as a 9×9-inch size, should be lined with parchment paper, allowing the edges to overhang to facilitate easy removal.
Layering and Cooking Instructions
In the heavy saucepan, combine the sugar, butter, and evaporated milk, melting the butter over medium heat while stirring constantly to dissolve the sugar crystals. Bring the mixture to a full rolling boil, where the liquid continues to boil even while being stirred. This mixture should continue to boil until it reaches the soft-ball stage, ideally 234°F on the candy thermometer, which typically takes around four minutes.
Immediately remove the saucepan from the heat once the target temperature is reached. Quickly divide the cooked base mixture evenly into two separate heatproof bowls. Into the first bowl, incorporate the semi-sweet chocolate chips, half of the marshmallow fluff, and half of the vanilla extract, stirring vigorously until the chocolate is completely melted and the mixture is smooth. This chocolate layer is then quickly poured into the prepared pan and spread into an even layer, allowing it to cool slightly while the second layer is finished.
Add the peanut butter, the remaining marshmallow fluff, and the remaining vanilla extract to the second bowl of hot sugar mixture. Stir this mixture thoroughly until the peanut butter is fully blended and the consistency is smooth. The warm peanut butter mixture should be carefully poured directly over the partially set chocolate layer, using a spatula to gently spread it to the edges without disturbing the bottom layer. Applying the second layer while the first is still warm prevents separation and ensures a cohesive final product.
Achieving the Perfect Set and Storage
The fudge needs time to cool and solidify. The best practice is to allow the fudge to cool completely at room temperature for approximately one to two hours until it is firm to the touch. While refrigeration can speed up the process, cooling the fudge too quickly can sometimes compromise the creamy texture and make it overly firm.
Once the fudge is fully set, lift it from the pan using the parchment paper overhang. For clean, uniform squares, running a sharp knife under hot water and wiping it dry before each cut helps slice through the fudge without dragging or crumbling the layers. If the fudge is not setting properly, this is often a result of not reaching the correct temperature during the boiling stage.
Homemade fudge maintains its quality best when kept in an airtight container at room temperature for about one to two weeks. The fudge can be refrigerated for up to three weeks, or it can be frozen for as long as three months. When freezing, wrap the fudge tightly in plastic wrap and place it in a freezer-safe bag.