A layer of creamy chocolate fudge swirled with a creamy peanut butter fudge layer is a treat no one will turn down! Make this classic Chocolate Peanut Butter fudge to enjoy with those you love.
If you LOVE making homemade candy, you’ll want all the tips and tricks in my tutorial on how to make fudge. Looking for something even easier? Make a batch of tiger butter instead!
Why this recipe works
What’s the only thing better than chocolate fudge? Chocolate fudge with peanut butter on top!
My mom gave me this recipe years and years ago for Fannie May Fudge, aka the BEST fudge in the world. I’ve been using it as a base for all kinds of fudgy creations.
This recipe makes fudge that’s just as good, if not better, than the fudge you buy by the pound at the fancy candy stores. If you love peanut butter fudge, then you MUST try this!
- No candy thermometer or special equipment needed.
- Velvety soft texture (but not TOO soft) thanks to an ideal ratio of butter, cream, and chocolate.
- Marshmallows melted in with the chocolate help the fudge stay smooth as it solidifies instead of getting crumbly like other recipes.
This recipe makes a TON of fudge, so you’ll have plenty to go around (or freeze for later).
Still looking for more? I have a dozens of homemade candy recipes I think you’ll love!
Love chocolate and peanut butter? Be sure to try our buckeyes. Homemade peanut butter balls are always a hit. Or give our no bake peanut butter pie a try next.
Ingredient Notes
- Butter & Sugar- the duo that starts the base for this perfect fudge.
- Chocolate- A combination of milk and semi-sweet chocolate morsels is used, as well as unsweetened baking chocolate.
- Peanut Butter layer- Make sure to use sweetened condensed milk, not evaporated milk in the peanut butter fudge layer.
PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
Step by Step Instructions
STEP 1. Make the chocolate fudge
Add marshmallows, both kinds of chocolate morsels and baking chocolate to a large mixing bowl. Set aside.
In a large pot, bring the sugar, milk, and butter to a boil over medium high heat. Boil for 2 minutes, stirring constantly, then remove from heat. Add vanilla extract.
Immediately pour the hot butter mixture over marshmallows and chocolate. Using an electric mixer, beat with whisk attachment until all the chocolate is melted and smooth. This may take a few minutes.
Pour into a baking pan lined with parchment paper.
STEP 2. Make the peanut butter fudge.
Heat the butter and condensed milk in a small saucepan until the butter is melted. Add in peanut butter morsels and whisk by hand until the butter is melted and the mixture is smooth.
STEP 3. Let set
Pour the peanut butter layer over the chocolate layer in the pan. Swirl with a knife until combined with chocolate layer. Let the fudge set for about 2 hours or until firm.
Cut into bite sized squares and enjoy!
Tips & Tricks
- How to store: No need to refrigerate this Chocolate Peanut Butter Fudge! Keep cut fudge in an airtight container at room temperature for up to a week.
- Freezing: For longer storage, keep this fudge in the freezer in freezer safe bags. Let thaw at room temperature or in the fridge over night, any time a fudge craving strikes. I love having fudge in the freezer in case of unexpected company or emergency chocolate cravings!
- This can be made without the peanut butter layer for a straight up decadent chocolate fudge.
- I used a 15 x 10 inch baking pan with a 1 inch rim for this fudge. You could also make it in two smaller 8 x 8 square pans if necessary.
Recipe FAQs
Good quality chocolate is important when making fudge. As well as boiling the butter and sugar mixture for a full 2 minutes.
If your fudge isn’t cooked long enough it will turn out too soft. Be sure to start the timer when the fudge begins to boil, meaning there are bubbles on the surface.
Do not substitute margarine for butter in fudge. The water content is too high, and therefore your fudge may fail to properly set up.
More Fudge Recipes
- Cinnabon Fudge– fudge that tastes like a cinnamon roll. You’re welcome.
- Strawberry Swirl Fudge– otherwise referred to as strawberries and cream fudge. Delish.
- Peppermint Fudge– gorgeous and perfect for your Christmas tray!
- Cadbury Egg Fudge– perfect for Easter
- Rocky Road Fudge– the easiest candy recipe.
Homemade Candy Recipes
See all Candy recipes
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Chocolate Peanut Butter Fudge
Ingredients
- 4 cups granulated sugar
- 1 cup milk
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
- 25 regular sized marshmallows
- 12 ounce milk chocolate morsels
- 12 ounce semi sweet chocolate morsels
- 2 ounce baking chocolate unsweetened
- 1 can sweetened condensed milk 14 ounce
- 2 Tablespoons unsalted butter
- 1 bag peanut butter morsels 10 ounce
Instructions
- In a large mixing bowl, add marshmallows, chocolate morsels (both kinds) and baking chocolate. Set aside.
- In a large pot, bring to a boil the sugar, milk, and butter (over medium high heat). Stirring constantly, boil for 2 minutes. Remove from heat and add vanilla extract. Pour hot mixture over marshmallows and chocolate.
- Using an electric mixer (or stand mixer), beat with whisk attachment until melted and smooth (may take several minutes).
- Pour into a parchment paper lined 15x10x1 baking sheet.
- In a small saucepan on medium heat, warm condensed milk with butter. Heat until butter is melted, add in peanut butter morsels. Whisk until melted and smooth, remove from heat.
- Pour peanut butter over chocolate layer. Swirl top layer with a knife. Allow to set for 2 hours. Cut into bites and enjoy!
Notes
- If desired, pour top peanut butter fudge layer over the chocolate and do not swirl. Will have two distinct layers.
- How to store: No need to refrigerate this Chocolate Peanut Butter Fudge! Keep cut fudge in an airtight container at room temperature for up to a week.
- Freezing: For longer storage, keep this fudge in the freezer in freezer safe bags. Let thaw at room temperature or in the fridge over night, any time a fudge craving strikes. I love having fudge in the freezer in case of unexpected company or emergency chocolate cravings!
- This can be made without the peanut butter layer for a straight up decadent chocolate fudge.
- I used a 15 x 10 inch baking pan with a 1 inch rim for this fudge. You could also make it in two smaller 8 x 8 square pans if necessary.
Video
Nutrition
Rich and indulgent Chocolate Peanut Butter Fudge is just perfect with a glass of milk or a cup of coffee. No chocolate and peanut butter lover will be able to resist it!
Your video and photos show both milk and sweetened condensed milk but the recipe itself does not have the measurement fir the milk, please advise
It lists the milk, second. 1 cup.
Does the fudge have to be refrigerated after it’s set and cut?
Nope! But keep it in an airtight container for freshness 🙂
Do u use the small or large marshmallows ?
Looks soooo good! Pinned! Deb
Aimee, this is the 2nd fudge recipe of yours I am trying out(your PB fudge was absolutely melt in your mouth delicious!). Do you have any suggestions for a vanilla fudge? Can this recipe be altered with white chocolate morsels instead? Thank you for sharing with us all!!!!
Jeez, You sure do know your fudge, girl! This Pb Fudge looks Amazing!
Haha, thanks Nicole!!!
Love your blog! I would love for you to visit my linky party going on now at http://wallisfarmsdailywalk.blogspot.com/2013/01/blog-post.html
Have a great day!