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.
- 1/2 cup creamy peanut butter
- 2/3 cup powdered sugar
- 1/2 cup butter
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
teaspoon vanilla extract
- 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.
Prep Time: 20 Min
Total Time: 2 Hr
Yield: 48 candies
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
Exchanges: 1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat; Carbohydrate Choices:
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph used with permission from