Peanut Choc-Scotch Fudge Recipe -
Peanut Choc-Scotch Fudge Recipe
  • READY IN 45 mins

Peanut Choc-Scotch Fudge

Recipe by  

"Best of all worlds, this fudge is to die for!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    45 mins


  1. Lightly grease a 9x13 inch dish.
  2. In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2006

The texture of this recipe was amazing, but the butterscotch to chocolate to peanut butter ratio was really in need of improvment. First of all, I could barely taste the chocolate or peanut because of all the butterscotch! The butterscotch chips were so rich that next time I think I'll cut them down to a half cup. Also, I would suggest doubling the peanut butter. I couldn't taste the chocolate either so I added a cup of cocoa, which worked well. I'm not even sure that the chocolate chips are necessary. I probably would've given this recipe 3 stars because of this, but, as I said, the texture was so good.

Most Helpful Critical Review
Oct 01, 2007

I found this to be VERY dry and although it had good flavor would not make it again. It was TOO sweet and along with the texture, I was not impressed with this one.

Oct 08, 2003

this recipe did combine the best of all worlds. i thought it could have used a lot more chocolate, but my husband LOVED it. BEWARE: this is very, very sweet, again my husband liked it that way. also, i don't have a candy thermometer so i have no idea what temperature i boiled it to and it still came out perfect.

Oct 08, 2003

This fudge was really tasty and easy to make. The only thing I changed was I lined the pan with foil instead of greasing it and it came out great.

Jul 25, 2007

Very good. I did make changes due to my limited ingredients on hand. I only ever have fat free milk and have found that this can be a problem in fudge making. So, I used up some left over heavy cream and half and half that I had. Also, had not semi-sweet or butterscotch chips, only milk chocolate. So, I used 2 cups of milk chocolate and it turned out great, now more of a peanut butter/chocolate fudge. I have a candy thermometer, but if you don't, just use the cold water trick. Check the consistency about 3 minutes into boiling, that is normally when it hits the 'soft ball stage.' One other thing that I changed was instead of spraying the dish, I lined it with wax paper so I could easily pull the fudge out to cut, plus easier clean up!

Dec 27, 2007

Followed the recipe as written, except I started with a bigger pan (having had experience cooking this type of sugar, butter, milk combination before). Checked for the soft ball stage after approxiately 2-1/2 to 3 minutes at a full rolling boil...perfect. Got rave reviews from everyone. Great flavor, really nice texture. The butterscotch does slightly overwhelm the chocolate, but we were looking for something different from the usual chocolate fudge. As another member mentioned this is very sweet, but fudge is supposed to be sweet or it wouldn't be fudge. Will definitely make this one again!

Dec 18, 2005

Everyone LOVED this! First time fudge making, It was great! Sent it to my husbands company holiday party. The only problem ( I think with all fudge) is that it was hard to get out. My kids even overbuttered the dish. I am going to make it again and use parchment paper. Thanks for the great recipe!

Dec 04, 2007

Pretty tasty! The only problem I ran into was that the recommended pot size was not big enough! (I doubled the recipe) In the midst of a saucepan boil over, I switched everything to a stock pot - plenty of room for mixing in and it didn't boil over. OVerall, this was an easy recipe to follow.


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  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 96 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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