Imperial Sugar
Imperial Sugar

Chocolate and Peanut Butter Fudge

Chocolate and Peanut Butter Fudge Imperial


Chocolate Fudge

  • 5 tablespoons (63g) Imperial Sugar Extra Fine Granulated Sugar
  • 3 tablespoons (45g) water
  • 1 can (14 ounce) sweetened condensed milk
  • 3 cups (18 ounces/513g) very good quality chocolate chips (about 63% cacao)
  • 6 tablespoons (84g) butter, soft
  • 2 teaspoons vanilla extract

Peanut Fudge


  1. Spread a thin layer of oil into a 9 X 13-inch pan. Press a sheet of plastic food wrap tightly onto oil and pressing well into corners, set aside.
  2. Scale ingredients for both types of fudge. As soon as chocolate fudge is finished being made, peanut butter fudge must be started.
  3. For Chocolate Fudge, in a saucepan large enough to hold all ingredients bring sugar and water to a full boil. Add sweetened condensed milk and stir to a boil.
  4. Remove from heat and add chopped chocolate, butter, and vanilla and gently stir until no chocolate lumps remain. Set aside.
  5. For peanut butter fudge, in a saucepan melt butter, add granulated sugar, milk and vanilla extract and bring to a boil stirring with a wooden or heat resistant spatula. Boil for 2 minutes and remove from heat.
  6. Stir in peanut butter, once combined stir in powdered sugar. Once combined stop stirring. stirring too much can cause graininess and fat separation.
  7. Quickly drop part of chocolate fudge in organic shapes into pan. Drop some peanut fudge around and on top of chocolate fudge. Keep alternating with flavors until all fudge is placed in pan.
  8. Let sit for several hours or overnight. Fudge can be placed in fridge to speed setting.
  9. Turn pan upside down and remove plastic. Cut into squares.