Pieces of chocolate fudge are enhanced with creamy peanut butter, sweet marshmallows and crunchy peanuts. Homemade fudge makes a memorable gift. Arrange fudge in a decorative tin and tie with holiday ribbon.
Prep Time: 20 Min
Total Time: 2 Hr
Yield: 48 candies
1/2 cup creamy peanut butter
2/3 cup powdered sugar
1/2 cup butter
3 cups granulated sugar
1 cup evaporated milk (from 12-ounce can)
1 bag (10.5 ounces) miniature marshmallows
1 cup semisweet chocolate chips
8 ounces sweet baking chocolate, chopped
1 ounce unsweetened baking chocolate, chopped
1 teaspoon vanilla
2/3 cup dry-roasted peanuts
Line bottom and sides of 13 x 9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil with butter.
In a medium bowl, stir peanut butter and powdered sugar until well blended. Shape into 24 (1-inch) balls. Place balls evenly in foil-lined pan.
In a 5- to 6-quart saucepan, cook butter, granulated sugar and evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to full boil, stirring constantly. Reduce heat to medium. Boil uncovered without stirring 3 minutes. Remove from heat.
Stir in 3 cups of the marshmallows until melted.
Add chocolate chips, sweet chocolate and unsweetened chocolate, stirring rapidly until all chocolate is melted and mixture is smooth.
Stir in vanilla.
Quickly pour mixture over peanut butter balls in pan.
Press peanuts and remaining marshmallows into top of fudge.
Cool completely, about 1 1/2 hours.
Using foil handles, lift fudge from pan to cutting board; remove foil from sides of fudge. Cut into 8 rows by 6 rows.
Sweet baking chocolate is also often called German baking chocolate and can be found in the baking section of your local grocery store.
Nutritional Information 1 Serving (1 Candy) Calories 180 (Calories from Fat 70), Total Fat 7g (Saturated Fat 3 1/2g, Trans Fat 0g), Cholesterol 5mg; Sodium 55mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 23g), Protein 2g
Percent Daily Value*: Vitamin A 0.00%; Vitamin C 0.00%; Calcium 2.00%; Iron 2.00%
Exchanges: 1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat; Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph courtesy of Pillsbury.