Peanutty Chocolate Fudge Recipe -
Peanutty Chocolate Fudge Recipe

Peanutty Chocolate Fudge

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"A delicious smooth and creamy fudge made with peanut butter and milk chocolate morsels!"

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Original recipe makes 49 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    2 hrs 20 mins


  1. LINE 8-inch-square baking pan with foil.
  2. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  3. STIR in marshmallows, morsels, peanuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2003

Most excellent fudge! Very smooth and creamy! I did make a few changes though. I added a large spoonful of peanut butter and used walnuts instead.

Most Helpful Critical Review
Dec 26, 2008

I must've have done something differently on this recipe. As far as I can see I followed the directions exactly, and they aren't very difficult. I stirred it constantly for 5 minutes and then removed it from the heat to stir in the marshmellows and chocolate and peanut butter. The marshmellows melted, however it became extremely dry and crumbly. I added some more evaporated milk but it was still very difficult to spread into the pan. I hope it is still okay once it cools.


11 Ratings

Dec 31, 2005

I have made this fudge about 3 or 4 times. My 8 yr. old son thinks it's the best in the whole world!!! Freezes really well, and I haven't muffed it up even ONCE! :) I'd rate it a 10 out of 10!

Dec 15, 2008

YUM! Easy to make and very tasty! I would suggest buttering the foil before putting the fudge in it. It makes it much easier to peel the foil off!

Sep 10, 2005

This fudge is very creamy. For those not fond of fudge, like myself, will enjoy this recipe as it doesn't leave that dry after taste some fudge can leave. Very simple to make, I will use this recipe as a base for trying other flavored chips. And I omitted the nuts, which for those that add it could change texture/creamy quality. I am making this again...I also freezed some fudge, don't know how it tastes after being frozen, but I hope the same!

Oct 08, 2008

Dangerously good. My second time ever making fudge and this method is simple. I will never look for another fudge recipe.

Dec 29, 2008

Wow, this was so easy to make and so good! Next time I think I will add some peanut butter chips along with the peanut butter/chocolate chips to give it a more peanut butter taste.

Dec 20, 2005

Very yummy fudge! It was very easy to make and turned out perfectly.


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  • Calories
  • 54 kcal
  • 3%
  • Carbohydrates
  • 9 g
  • 3%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 23 mg
  • < 1%

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

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