Best Peanut Butter Swirled Fudge Recipes

CHOCOLATE PEANUT BUTTER SWIRLED FUDGE

Chocolate Peanut Butter Swirled Fudge image

Provided by Food Network

Categories dessert

Time 15m

Yield 1-1/2 pounds

Number Of Ingredients 6

Ingredients

2 cups (12 oz.) peanut butter chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
2 tbsps. butter
Dash salt
1/4 cup semi-sweet chocolate chips
1 tsp. vanilla extract

Steps:

LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan.
MELT peanut butter chips with 1 cup sweetened condensed milk, butter and salt in heavy saucepan over low heat.
MELT chocolate chips with remaining sweetened condensed milk in small saucepan. Remove from heat; add vanilla. Stir until smooth.
SPREAD peanut butter mixture evenly into prepared pan. Spoon chocolate mixture over peanut butter mixture. With table knife or metal spatula, swirl through top of fudge.
CHILL 3 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

PEANUT BUTTER SWIRLED FUDGE

Peanut Butter Swirled Fudge image

Make homemade gifts in no time with a batch of this nutty fudge. It's a hit with everyone, from the mail carrier to our neighbors.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 4-3/4 pounds.

Number Of Ingredients 9

Ingredients

1 teaspoon plus 1 cup butter, divided
4 cups sugar
1 cup half-and-half cream
3/4 cup baking cocoa
1/2 cup dark corn syrup
1/8 teaspoon salt
1 jar (7 ounces) marshmallow creme
1 cup creamy peanut butter
2 packages (10 ounces each) peanut butter chips, divided

Steps:

Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large heavy saucepan, combine the sugar, cream, cocoa, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in the marshmallow creme, peanut butter and 1 package chips., With a hand mixer, beat until mixture begins to lose its gloss, about 6-8 minutes. Fold in remaining chips. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.