Chocolate and Peanut Butter Fudge

By Chef Eddy Van Damme

Prep Time:

Bake/Cook Time:

2m - 3m

Yield:

1, 9 X 13-inch pan

Plan for:

Chill overnight

Our Chocolate Peanut Butter Fudge is like the best parts of a peanut butter cup but in a soft, fudgy form. Smooth and creamy peanut butter fudge with ribbons of velvety chocolate swirled throughout, creating a marbled effect. As you take a bite, the salty-sweetness of the peanut butter pairs perfectly with the luxurious, deep flavor of the chocolate. The two flavors dance together in harmony, making each bite a perfect balance. Whether you're whipping up a batch for a special occasion or simply to satisfy your cravings, this recipe is the ultimate treat for chocolate and peanut butter lovers alike.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

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

16 tablespoons (226g) unsalted butter
2 cups (400g) Imperial Sugar Extra Fine Granulated Sugar
1/2 cup (120g) milk
2 teaspoons vanilla extract
1 cup (240g) smooth peanut butter (preferably not natural)
3 cups (360g) Imperial Sugar Confectioners Powdered Sugar

Directions

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.
Scale ingredients for both types of fudge. As soon as chocolate fudge is finished being made, peanut butter fudge must be started.
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.
Remove from heat and add chopped chocolate, butter, and vanilla and gently stir until no chocolate lumps remain. Set aside.
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.
Stir in peanut butter, once combined stir in powdered sugar. Once combined stop stirring. stirring too much can cause graininess and fat separation.
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.
Let sit for several hours or overnight. Fudge can be placed in fridge to speed setting.
Turn pan upside down and remove plastic. Cut into squares.