Chocolate Peanut-Butter Fudge

Chocolate Peanut-Butter Fudge
Grant Cornett
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preparation
15
minutes
cooking
225
minutes
Makes 36 squares

Ingredients

nonstick cooking spray, for the pan
1/2
cup
(1 stick) unsalted butter
1
10.5-ounce bag miniature marshmallows
1
cup
sugar
1
cup
creamy peanut butter
1
cup
heavy cream
1/4
teaspoon
kosher salt
16
ounces
semisweet chocolate, chopped
1/4
cup
coarsely chopped peanuts

Directions

  1. Coat an 8-inch square baking pan with nonstick cooking spray and line with a piece of parchment or wax paper, leaving an overhang on two sides.
  2. In a medium saucepan, combine the butter, marshmallows, sugar, peanut butter, cream, and salt. Cook over medium heat, stirring frequently, until the marshmallows have melted and the mixture is smooth, 8 to 10 minutes. Add the chocolate and stir until melted.
  3. Pour the mixture into the prepared pan and sprinkle with the peanuts. Let cool for 30 minutes, then refrigerate until set, at least 3 hours and up to overnight. Use the paper to lift the fudge out of the pan; cut into 36 squares.
Caroline Wright

Nutritional Information

  • Per Serving
  • Calories From Fat 113
  • Fat 13 g
  • Sat Fat 6 g
  • Cholesterol 16 mg
  • Sodium 60 mg
  • Protein 3 g
  • Carbohydrate 22 g
  • Sugar 18 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 6 mg
What does this mean? See Nutrition 101.

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