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.
Love your recipes! Been following you for a few years now.
Im not a fan of marshmallows/marshmallow fluff do you have any fudge recipe’s that dont include that?
Making this this afternoon, and am so excited! One comment re: checking that your thermometer is correct by seeing that it reads 212 when water is boiling: I live at nearly 8,000 ft elevation. Water here boils at 197 degrees…so I adjust all candy recipes down by 15 degrees. 212 is accurate at sea level, but not for higher elevations. Just want your high-elevation readers to know that if they wait for the candy to reach 234, it’ll be crystallized and crunchy-ish rather than smooth and creamy.
I made this with my kids and it turned out great. This recipe is really easy and the fudge was creamy and delicious.
Can I make this without the fluff?
I made this the other day and it came put too soft for my liking. What can I do to thicken it up? Also does anyone know what the calorie count is?
Hi, Nancy! I work with iambaker and am happy to help with questions. It could be that the fudge was not cooked to a high enough temperature. Or, the fudge was stirred too long. As for the calories, if cut into 32 pieces, each piece is about 272 calories. I hope this helps, and have a great day!
I got a recipe here from you choco fudge with walnuts.Nomarshmallow fluff, not choco chips. So easy, no candy thermometer. easy but I lost it. Damn !
I love this fudge recipe, but it doesn’t say if the butter is “SALTED” or “UNSALTED”. I know the rule of thumb in baking is “Unsalted butter”, but this is candy making is it the same?
I used unsalted in this recipe.
I did not have success with this recipe. The fudge did not set up. I think there was too much butter in it.
In the post, the directions say line a sheet pan with parchment, but in the recipe instructions it states a 13×9 pan. Which one is correct? Thank you.
HI Brit! My 13×9 pan is a sheet pan.