Fat Pete's Fudge Recipe - Allrecipes.com
Fat Pete's Fudge Recipe
  • READY IN ABOUT hrs

Fat Pete's Fudge

Recipe by  

"Flying back from Hawaii this Thanksgiving - and sat by the nicest couple that shared their snacks and a recipe for fudge to die for! He asked me to call it Fat Pete's Fudge if I got it published in honor of him! Thanks to Fat Pete!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch baking dish Change Servings

Directions

  1. Grease a 9x13-inch baking pan. Set aside.
  2. Bring butter, sugar, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5 to 7 minutes, then remove from heat and quickly stir in the marshmallow cream, chocolate candy, and chocolate chips, until the chocolate has melted and is fully incorporated. Pour chocolate mixture into the prepared baking pan. Dot the top of the fudge with peanut butter. Swirl a knife through the fudge and peanut butter to create a marble effect. Cover and refrigerate until firm, about 1 hour. Cut into squares for serving.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2010

This fudge was fantastic. My only regret was that I didn't find the recipe before Christmas. I followed the recipe exactly and the only thing I would change is add nuts next time. It did take more cooking time (about 30 minutes) but that could have been because my butter was cold from the fridg. I'll warn you...this makes a lot. I poured it into two 9x13 cookie sheets. The peanut butter addition really made this special. Everyone loved it and I will definitely make this again and again. Thanks for sharing this recipe.

 
Most Helpful Critical Review
Jan 19, 2011

This is easy but tastes just OK--nothing phenomenal. It didn't harden in an hour; it took overnight. Still looking for a really special fudge recipe.

 
Jan 27, 2010

I have tried all my life to make fudge. I have tried so many recipes and this is the only one I could get to work and it tastes great--my boys love it, I can't keep it in the house!!

 
Feb 16, 2010

This recipe was perfect. I made this fudge for Valentines day and it went over so well. Warning it makes a lot! Only change I made was adding a bit more chocolate (4 ounces more of the chocolate candy). AMAZING!

 
May 17, 2010

Very tasty! I'm a first time fudge maker, and a few things happened that I'm not sure were supposed to: 1) Because of the large quantities of ingredients in this recipe, I used my cheapo stock pot so I would have room to accomodate everything. Even though I turned the heat down to medium low and stirred constantly, my butter/milk kept scortching. 2) There was no way that after I had squished the fudge into the 13x9 pan, room temp peanut butter was going to incorporate itself into the fudge no matter how much knife swirling I did. I melted the peanut butter in the microwave, poured it over the top and then swirled it in. It tastes delightful upon initial sampling, and once I cut it up a little more, I'll let you know how it holds together

 
Dec 02, 2010

My husband, who is our resident kitchen disaster made this fudge himself and it turned out great!

 
Nov 24, 2010

This stuff is awesome! It is so easy to make compared to other candy recipes I've tried, it feels almost like cheating - I just made a half-batch in about 10 minutes yesterday while entertaining my 7 month old. I'm a bit of a fudge snob so I was surprised how good it is - really creamy. I made it without the peanut butter and it's still good - I used Hershey's and am going to try it with Ghirardelli next time since I'm guessing it might be even better - but awesome either way. Thanks Fat Pete!

 
Jan 05, 2011

If you like Reese's Peanut Butter Cups, then this super easy fudge is for you! So smooth and delicious! I would rate this 10 if I could!!!

 

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Nutrition

  • Calories
  • 191 kcal
  • 10%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 9.4 g
  • 15%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 59 mg
  • 2%

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

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