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Peanutty Peanut Butter Fudge

Course Dessert
Cuisine American
Keyword peanutty-peanut-butter-fudge
Author Melissa Sperka

Ingredients

  • 2 1/4 cups granulated sugar
  • 1 5-oz can evaporated milk
  • 3 cups miniature marshmallows
  • 1 cup smooth peanut butter
  • 2 Tbsp butter
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/2 cup salted cocktail peanuts roughly chopped
  • 1/2 cup semi sweet chocolate chips
  • 1-2 Tbsp heavy cream

Instructions

  • Butter a square 8 x 8 dish liberally with butter and set aside.
  • In a heavy bottomed saucepan melt the butter with the sugar and evaporated milk. Bring to a boil then lower the heat and allow to continue to boil on medium-low for 7 minutes stirring constantly, or until soft ball stage. (235-240°F on a candy thermometer)
  • After 7 minutes add the marshmallows, peanut butter, salt and vanilla. Remove from the heat. Stir vigorously until the marshmallows have melted and completely incorporated. Work quickly.
  • Pour into the buttered dish and quickly smooth the top with the back of the spoon or an offset spatula.
  • Sprinkle the chopped peanuts on top pressing gently into the fudge.
  • Let the fudge cool completely. Set into the fridge to speed up this process.
  • To prepare chocolate drizzle: Melt 1/2 cup of semi-sweet chocolate chips with 2 Tbsp cream in the microwave in 20 second increments stopping to stir each time. Repeat until smooth and thin enough to drizzle. 
  • Cut fudge into squares, then drizzle with melted chocolate. Refrigerate until  chocolate hardens. 
  • Store in an airtight container.

Notes

If you place this fudge into the refrigerator to harden, allow it to sit on the counter for 15-20 minutes before attempting to cut into squares.