My nephew Grant turned 5 last week and lucky for me he was going to be at my house! So naturally I asked him what kind of birthday treat I should make him. His response: Peanut Butter and Chocolate Fudge.
I'm guessing it was because he had just had fudge from a yummy fudge shop in Eureka Springs the week prior.
But I was happy to oblige as I'm very much a fudge fan.
I tried another recipe and it was a huge fail. But then I woke up and realized I have the most perfect fudge recipe from my grandma and that could easily be used.
This fudge is very sweet...but isn't all fudge? I love the consistency and taste of fudge using marshmallows - it's just perfect.
Give her a whirl!
Peanut Butter and Chocolate Fudge
Chocolate Fudge
1 ½ cup sugar
2/3 cup Nestle Carnation Evaporated Milk
2 tablespoons butter of margarine
¼ teaspoon salt
2 cups miniature marshmallows OR 7 oz marshmallow cream
9 oz Semi-Sweet Chocolate Chips
1 tsp vanilla extract
Peanut Butter Fudge
1 ½ cup sugar
2/3 cup Nestle Carnation Evaporated Milk
2 tablespoons butter of margarine
¼ teaspoon salt
2 cups miniature marshmallows OR 7 oz marshmallow cream
9 oz Reese's Peanut Butter Chips
1 tsp vanilla extract
Line a 8 inch square pan with foil.
Prepare the chocolate fudge. Combine sugar, evaporated milk, butter, and salt in medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels and vanilla extract. Stir vigorously for 1 minute or until all combined. Pour into prepared pan. Set aside.
Prepare the peanut butter fudge. Combine sugar, evaporated milk, butter, and salt in medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, peanut butter chips and vanilla extract. Stir vigorously for 1 minute or until all combined. Pour on top of the chocolate fudge.
Refrigerate for 3 hours, or until firm. Lift fudge from pan, remove foil, and cut into small squares. Store in the refrigerator with wax paper between layers. (Can be kept at room temperature once set but I like it chilled!)
Source: My grandma
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