Nothing says love like peanut butter fudge.
February is filled with lots of fudge love opportunities! Whether it’s the love you feel for your Valentine, love for your football team, or just loving the final weeks of winter (Have we had winter yet?), this fudge is perfect for all these occasions. Trust me on this – two layers of creamy, sweet peanut butter and chocolate stacked together to make a melt-in-your-mouth fudge. Mmmm…
This recipe is a family favorite that I have made for years and years. I was a little surprised when I realized that I had not shared this recipe before now. I remember making this fudge in my itty bitty kitchen in the first home that my husband and I lived in. It was one of those old Richmond homes with a narrow bowling alley kitchen that had about eighteen inches of counter space. Good times!
Warning: This recipe makes a lot of fudge. My advice is to share it with someone you love.
2 cups Reese’s peanut butter chips, divided
¼ cup butter, melted
½ cup cocoa
1 teaspoon vanilla
4 ½ cups sugar
1 7-ounce jar of marshmallow creme
1 12-ounce can of evaporated milk
¼ cup butter
Line a 13×9 pan with aluminum foil; set aside. Place 1 cup peanut butter chips in a medium bowl and set aside. In the second bowl, blend ¼ cup melted butter, cocoa and vanilla until smooth. Then add 1 cup peanut butter chips.
In a heavy 4-qt saucepan, combine the sugar, marshmallow creme, evaporated milk, and ¼ cup butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for five minutes. Remove from heat. Immediately add half of boiling mixture to the bowl with the peanut butter chips and then pour the remainder into the cocoa mixture. Stir to blend. If you have two people, it’s great to be able to stir both bowls at the same time. If not, beat the peanut butter mixture first until the chips are completely melted. Spread into the pan. Beat the cocoa mixture until the chips are melted and the mixture begins to cool and thicken. This takes just a few minutes. Spread evenly over top of peanut butter layer.
Cool completely and lift from the pan by the aluminum foil. Peel off the aluminum foil and cut into squares. Store in an airtight container. Makes 4 pounds of fudge.