We ate a couple, and the rest of the Peanut Butter Fudge squares are going into the freezer for the holidays. This Chocolate Peanut Butter Fudge Recipe was originally titled Peanut Butter Fudge, but it is not Peanut Butter Fudge in its pure form. It seems like chocolate and peanut butter is meant for each other, and this Chocolate Peanut Butter Fudge is no different. The coco in the recipe gives it a rich chocolate flavor, and the favor of the peanut butter blends in perfectly.
Every time I prepare fudge I get nervous as to if it is going to set or not, but it never seems like it is really a problem. Just be sure to use a candy thermometer and follow the instructions for the recipe, and it should come out fine.
This is the first recipe I have seen that suggests using a paddle for finishing off the fudge. What a great idea; if you’ve ever made fudge before I’m sure you know how hard it can be on the hands. Anyway- if you don’t have a paddle, use a big spoon, either one will work.
The flavor and texture of this fudge was almost perfect-this Chocolate Peanut Butter Fudge Recipe is going on my favorites list. If you want something special for the Holiday’s give this one a try, you’ll love it.
2 cups sugar
2 cups brown sugar
1 teaspoon salt
1/2 cup cocoa powder
1 1/3 cups milk
1/4 cup butter
3/4 cup peanut butter
2 teaspoons vanilla
1. In a saucepan, combine together the sugars, salt, cocoa powder, milk, and heat until sugar is dissolved.
2. Add the butter and cook to 240F degrees F using a candy thermometer. (Be patient with this, it takes some time)
3. If you have a stand mixer and paddle pour the fudge mixer into a mixing bowl allowing to cool slightly then add the peanut butter and vanilla. (if you don’t have a paddle-add the peanut butter and vanilla directly into the pan, and mix by hand, using a large spoon.)
4. Beat the mixture until it cools and starts to stiffen, and begins to lose its gloss. Pour into an 8 x 8 inch pan coated with cooking spray or butter to cool and finish setting. Cut into 1 inch squares.