Chocolate Peanut Butter Fudge takes my Original Fantasy Fudge and gives it the perfect pairing of chocolate and peanut butter. If you love fudge, be sure to try my Peanut Butter Fudge and Salted Caramel Fudge!
Chocolate Peanut Butter Fudge
There is actually a scientific reason that people love the combination of peanut butter and fudge. It’s called Dynamic Sensory Contrast. It has to do with our taste buds loving contrasting textures. But, I don’t need a scientific explanation as to why I love this combination so much. I just do! I can’t say no to candy with this perfect combination. At least I will have a legitimate excuse when I eat my weight in Chocolate Peanut Butter Fudge😊!
What is a Candy Thermometer?
A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. It is definitely an important tool to have when making candy. Just like using a meat thermometer is important for the perfectly cooked meat and measuring cups and spoons are important for measuring ingredients, a candy thermometer has its place in the baking world, for sure! You can find them in most grocery stores and houseware stores. When you use it, just make sure you don’t immerse the thermometer directly into boiling water or let the bulb hit the bottom of the pan. It really is a game-changer, or should I say candy-changer, for your future sugary recipes.
Common Problems with Fudge and How to Fix Them
When making Old Fashioned Fudge, or any fudge that requires the sugars to reach a certain temperature, a couple of things can go wrong. The fudge could be grainy and never set up properly. But have no fear, you can save your fudge!
If Your Fudge is Grainy or Too Creamy
This can happen if the fudge is not cooked to a high enough temperature. I have had inaccurate candy thermometers before so I know this can be frustrating when you follow directions to a T. Or, the fudge may have been beaten or stirred for too long. To fix it, scrape the fudge back into a saucepan and add about 1 cup of water. (Anywhere from 1 cup to 1 1/2 cups depending on the recipe you used.) Gently stir the fudge until it reaches 234°. Water can decrease the intensity of flavor, so feel free to add some shaved chocolate over the fudge once it is poured into the prepared baking dish or (with this recipe) top with Reese’s peanut butter cups or another candy. After it reaches the proper temperature, pour it into your prepared pan and follow the directions for cooling.
Tips for Perfect Fudge
Make sure your candy thermometer is working properly. You can do this by boiling water and making sure the thermometer reaches 212°F.
Consider stirring less or not stirring at all while the fudge is bubbling and heating.
Take your time! Fudge can be super easy or test your patience. 🙂 If it seems to be taking forever to heat to the appropriate temperature don’t give up. It will get there!
How to Store Chocolate Peanut Butter Fudge
If you are planning on eating it within 2 weeks, you can store the fudge at room temperature in an airtight container. I like to cut it into pieces and separate the pieces with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with individual pieces is best. If you need longer storage, like months, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!
More Fudge Recipes
Chocolate Peanut Butter Fudge
Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cups (1½ sticks / 170 g) butter
- ⅔ cups (168 g) evaporated milk
- 1 package (12 ounces) semisweet chocolate chips
- 1 jar (7 ounces) marshmallow fluff
- 1 teaspoon vanilla extract
- 1 cup (258 g) peanut butter
- 1 cup (125 g) confectioners' sugar
- ½ cup (113 g / 1 stick) butter, melted
Instructions
- Line a 9×13-inch pan with parchment paper.
- In a large saucepan over medium heat, add sugar, butter, and evaporated milk. Stir to combine.
- Bring mixture to a boil. Leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes).
- Remove from heat and stir in the chocolate chips until melted and thoroughly combined.
- Beat in marshmallow fluff and vanilla extract.
- In a separate bowl, combine the peanut butter, confectioners' sugar, and melted butter.
- Swirl the peanut butter mixture into the fudge.
- Transfer fudge to the prepared pan and let it cool about 2 hours before cutting.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
If you don’t have a candy thermometer, just use a glass of ice cold water and periodically check your mixture by dropping a small amount in. If it forms a soft ball, you’re at soft ball stage, ~234 F, which is the goal for fudge.
Is the peanut butter mix supposed to be runny?? I tried making this and it was super runny and that part didn’t want to set up. I did accidentally overcook the fudge part. So the whole thing was a fail BUT it all still tasted really good! Just want to make sure about the peanut butter part before I try making it again. Thanks for sharing the recipe!
Mine was same way!
I had the same problem other the peanut butter. Mine failed and looked a mess.
Fudge did not set up. The peanut butter part was runny and had an unappetizing greasy appearance on top of the fudge..
Hi Novice Baker! (Amy) There is an entire section in the post about what to do should that happen. I troubleshoot any issues and walk you through how to fix them. Hope that helps!
I also had a problem with the peanut butter mixture not setting correctly. I also do not see where in the post you put how to fix the issue. It seems like it tastes good but it’s just not setting like it should be.
Can I cook it in the fridge? Or should it be cooled at roon temp?
Just made this and it turned out perfect! It was my first time making fudge, so it was slightly nerve wracking. The mixture began burning on the bottom of the pan as soon as it hit 234, so I quickly transferred it to another pan and it turned out fine. I saw some people mentioning that the photo mixture was too runny. I recommend combining the peanut butter and the slightly cooled butter, and then slowly adding the powdered sugar. Thank you for the wonderful recipe!!!
Very good base fudge – nice and creamy with a milk chocolate base flavor and just enough tooth-resistance. I had no issues with the fudge being runny or not setting up right.
I adjusted the peanut butter section because of the multiple comments about it being loose or greasy (1 stick of butter does seem high) – I did about 1 c of creamy P.B. + 3/4 c powdered sugar + 4 tbsp butter. Half melted nicely into the fudge and the other half I swirled through the top – came out perfect.
On your butter is it regular butter or the unsalted butter?
Hi – not sure what you mean by ‘regular’ butter?