How to Make Simple Mouth-Watering Chocolate-Peanut Butter Fudge

You can easily make mouth-watering fudge at home.

Fudge is one of those mouth-watering confections halfway between candy and cookies, but always a deliciously decadent treat. You may think it's too difficult to make fudge and you rely instead on buying it at bake sales or fudge shops. You don't have to wait---it's easier and quicker than you think to make your own yummy fudge at home with basic baking ingredients you may already have on hand. Add this to my Recipe Box.

Things You'll Need

• 2 square pans (8 inches by 8 inches, or 9 inches by 9 inches) or 1 rectangular pan (13 inches by 9 inches)
• Large, heavy saucepan with high sides
• Long oven mitt
• Long-handled heat-resistant spoon
• Candy thermometer (optional)
• 1 stick margarine or butter
• 1 can (10 oz.) evaporated milk
• 5 cups sugar
• 12 oz. marshmallow crème or fluff
• 1 cup peanut butter
• 24 oz. chocolate chips
• 1½ tsp. vanilla extract
• 1 cup chopped nuts (optional)

Instructions

1. Grease the inside bottom of two square pans or one rectangular pan with margarine or butter.

2. Put on a long oven mitt that covers your forearm, to protect yourself from spatters as you stir. Melt margarine or butter on low heat in the heavy saucepan. Add evaporated milk and blend well.

3. Add sugar and stir until dissolved in liquid mixture. Clip candy thermometer (if using one) to the side of the pan.

4. Blend in the marshmallow crème or fluff until mixture is smooth. Continue to stir mixture, to prevent it from sticking to the bottom of the pan.

5. Bring mixture to a boil over medium heat, and then turn the heat down to low. Heat for about five minutes, or to the "soft ball" stage on the candy thermometer, if you use one. Stir constantly during this process.

6. Remove pan from heat and immediately add the peanut butter; blend well. Add the chocolate chips and stir until the mixture is smooth. Add the vanilla extract. Stir in chopped nuts, if you want to add any.

7. Immediately pour the mixture into the prepared pan(s). Spread fudge evenly. Allow fudge to cool thoroughly. Cut into squares and serve. Store leftover fudge in the refrigerator.

Tips & Warnings

• Grease the sides of the saucepan with margarine or butter to keep the fudge mixture from sticking.

• Use a candy thermometer for best results.

• Omit the peanut butter if you want plain chocolate fudge.

• Yields about 5 pounds of fudge. You can make your pieces thinner or thicker, depending on the size and number of the pans you use.

• Exercise caution during cooking and stirring process. Spatters from the boiling mixture can cause serious burns.

• Eat in moderation. Fudge is delicious, but high in calories and fat content.

References

• Fudge Recipes: One Dozen Exciting Fudge Recipes