Peanut Butter Fudge Recipe and Chocolate Fudge Recipe

by Pamela

Easy fudge recipe

This easy fudge recipe gives you practically foolproof creamy and decadent fudge every time. Oh, and did I mention you can easily change up the flavor to make peanut butter fudge OR chocolate fudge using the same basic recipe? Who doesn’t want easy this time of year?

This fudge recipe is part of my annual Christmas candy postings. I know I broke with tradition and actually made some Christmas cookies last year. It was practically blasphemy around here when I did that. I’ve actually got another cookie recipe, or two, coming up this holiday season but this year I’m back to the Christmas candy recipes.

This easy fudge recipe is practically fool proof

This chocolate fudge recipe is from an oooooollllllld People magazine article (1983) about the Brigittine monks that make this fudge to help support themselves and were kind enough to share their easy fudge recipe with the magazine. They make seven different flavors, but shared their chocolate fudge recipe (the most popular flavor). In case you were curious, the monks are still making their fudge and have since added chocolate truffles to their offerings.

If you’ve ever been afraid to make fudge (horror stories abound) you’ve got nothing to fear with this fudge recipe. There aren’t any special ingredients and you don’t even need a candy thermometer to get it right. Easy, huh?

Rich and creamy peanut butter fudge

The basic ingredients for this fudge recipe are sugar, evaporated milk, butter, vanilla and marshmallow cream. To make the change between chocolate and peanut butter fudge, you simply swap out the chocolate for peanut butter. Couldn’t be simpler. Of course, you could make a combo peanut butter chocolate fudge recipe with just a little bit of tweaking (which would taste fantastic). If you were feeling adventurous, you could play around even more to create other flavors – maybe a white chocolate raspberry?

This chocolate fudge recipe is perfect for chocoholics

But if you’re looking for a great little gift to have on hand for the holidays (impromptu company, going to a last minute party) this easy fudge recipe cut up into little squares and packed in a tissue paper box would make a perfect gift.

Chocolate Fudge Recipe
 
Prep time
Cook time
Total time
 
Peanut butter fudge or chocolate fudge? Doesn't matter because this easy fudge recipe will let you make whichever one you like - or make both.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 5 pounds
Ingredients
  • 4½ Cups Sugar
  • 13 Ounces Evaporated Milk
  • 9 Ounces Semisweet Chocolate Chips
  • 9 Ounces Bittersweet (or Dark) Chocolate Chips
  • 7 Ounces Marshmallow Cream
  • ½ Pound Unsalted Butter
  • 1 Tablespoon Vanilla Extract
  • 2 Cups Chopped Walnuts (optional)
Instructions
  1. Add the sugar and milk to a deep (at least 5 quart) heavy pot.
  2. Heat over medium high heat and bring to a boil (stir occasionally). You may have to adjust the heat to keep it from boiling over, but still boiling. Boil the mixture for 6 minutes. (You need to watch this because it WILL boil over if you're not paying attention to it.)
  3. Remove the pot from the heat and add the rest of the ingredients.
  4. Stir until everything is melted and mixed. The mixture will also firm up. Don't get discouraged while you're mixing it. It will all come together. It helps to mash the blobs of marshmallow while you're stirring.
  5. Pour the mixture into a well buttered 9" x 13" pan.
  6. Let cool to room temperature, then store overnight in the refrigerator if you like.
  7. Cut into cubes or bars.
Notes
You can very easily cut this recipe in half. Just pour the mixture into an 8" x 8" buttered pan instead of the larger pan.

Peanut Butter Fudge Recipe
 
Prep time
Cook time
Total time
 
Peanut butter fudge or chocolate fudge? Doesn't matter because this easy fudge recipe will let you make whichever one you like - or make both.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 5 pounds
Ingredients
  • 4½ Cups Sugar
  • 13 Ounces Evaporated Milk
  • 1⅓ Cup Creamy Peanut Butter (don't use natural peanut butter that needs to be stirred)
  • 7 Ounces Marshmallow Cream
  • ½ Pound Unsalted Butter
  • 1 Tablespoon Vanilla Extract
  • 2 Cups Chopped Walnuts (optional)
Instructions
  1. Add the sugar and milk to a deep (at least 5 quart) heavy pot.
  2. Heat over medium high heat and bring to a boil (stir occasionally). You may have to adjust the heat to keep it from boiling over, but still boiling. Boil the mixture for 6 minutes. (You need to watch this because it WILL boil over if you're not paying attention to it.)
  3. Remove the pot from the heat and add the rest of the ingredients.
  4. Stir until everything is melted and mixed. The mixture will also firm up. Don't get discouraged while you're mixing it. It will all come together. It helps to mash the blobs of marshmallow while you're stirring.
  5. Pour the mixture into a well buttered 9" x 13" pan.
  6. Let cool to room temperature, then store overnight in the refrigerator if you like.
  7. Cut into cubes or bars.
Notes
You can very easily cut this recipe in half. Just pour the mixture into an 8" x 8" buttered pan instead of the larger pan.

 

Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.

2 comments

Maureen | Orgasmic Chef December 14, 2014 at 4:49 am

It’s not Christmas until the fudge comes out. Peanut butter and penuche are my favorites but chocolate comes a close 3rd. 🙂

Pamela December 16, 2014 at 5:03 pm

We always had my aunt’s chocolate fudge for Thanksgiving, but my mom could not make fudge. She said it always turned out grainy. I’ve never tried penuche. Hmmmm….might have to make some. 😉

Leave a Comment