Prep 0 mins
Cook 0 mins
- 1 (7 ounce) jar marshmallow cream
- 1 (7 ounce) package Nestle semi-sweet chocolate chips
- 2⁄3 cup evaporated milk
- 1⁄2 cup peanut butter (smooth or crunchy)
- 2 teaspoons vanilla
- 3 cups sugar
- Mix 1 1/2 cups sugar and 1/3 cup milk in pan, stirring on medium heat to boil, then stir constantly 4 minutes.
- Remove from heat and add 1 teaspoon vanilla and chocolates.
- Blend; add 1/2 jar of marshmallow.
- Blend together until marshmal low is melted and mixture is creamy.
- Pour into 9 x 13-inch pan.
- repeat instructions listed, except add the peanut butter, not the chocolates.
- Pour over chocolate fudge and let set up at room temperature, then refrigerate.
I am a huge lover of anything sweet, especially containing peanut butter and chocolate! But I must say, this is not the kind of fudge I had in mind. I followed the recipe exactly, and what I came out with was more of a peanut butter and chocolate TAFFY. Nothing like any fudge I've ever had before. I couldn't taste anything except the marshmallow creme, and I think that's also what gave this recipe the "taffy" consistency. I let it set up and then refrigerated it for many hours. In fact, I have been trying for hours to get it out of the pan. I tried prying it out while it was cold, had my husband try, and we were both unsuccessful. Finally, I had to let it sit at room temperature for 4 hours before I could finally scoop it out of the pan using MUCH elbow grease! (After 5 minutes of working on it, I had to make my husband finish it. My hands are still killing me 1 hour later!) I am so sorry to slam this recipe like I did, and I see that this chef has many, many other recipes that are rated 5 stars, for which I congratulate her! This is just not one of the better ones in my opinion.
I love this recipe!When my kids were small I use to make this and package it in pretty Christmas tins for teachers' gifts. They always said it was the gift they most enjoyed.The fact that it makes 3 pounds is an added bonus, especially at Christmas time.I've been making this fudge recipe for years and I've never had any problems. If you're concered about the timing, try using the "soft ball" method. After 4 minutes,remove the pot from the heat. Drop a small amount of hot mixture(a small spoonful) into a cup of cold water. You should be able to roll the mixture into a ball when removed, but it should flatten and not hold it's shape.Anything harder or softer than this will indicate whether is is over or under cooked.