I know I shouldn’t admit this, but I have been eating pieces of this fudge for breakfast. It’s just so good, I can’t help it. The hardest part about this recipe was figuring out the proportions of sugar to peanut butter, etc. but that’s all done now, so enjoy this easy fudge! Just a warning, you will either need to do a lot of whisking, or get an electric blender for the peanut butter fudge, so I suggest tracking down an electric blender/mixer/food processor.
First we’ll make the chocolate layer– it’s more firm than the peanut butter layer so it’s a good base. Take your pan and line with tinfoil. In a large saucepan over medium to low heat combine one jar of marshmallow topping (don’t use cheap stuff– it won’t combine well and can mess up your recipe) with one and a half cups sugar, one quarter cup butter, a pinch of salt, and two thirds of a cup evaporated milk (not condensed milk!). Stirring constantly, bring to a full, rolling boil and keep it there for six minutes. Watch the bottom for burning, don’t let the sugar caramelize; the mixture should look like a weird porridge by the end. Remove from heat and add one cup of semisweet chocolate chips, two cups of milk chocolate chips, and a teaspoon of vanilla extract; stir to combine and pour into your pan. Do this fast or you will get grainy fudge! Chill and prepare the peanut butter layer.
For the peanut butter layer, melt half a cup of butter in a saucepan over medium heat. Stir in half a cup of whole milk and one and a half cups of brown sugar. Once it comes to a hard, rolling boil, continue to cook for two minutes, stirring frequently the whole time. Remove from heat and add 1 cup of peanut butter and a teaspoon of vanilla extract. Don’t use organic peanut butter– you want the conventional kind because it is firmer, the organic kind will make for a mushy fudge. Pour over three and a half cups of sifted confectioners sugar in a mixing bowl and beat until smooth. (Trust me– this is where a mixer would really come in handy.) Pour on top of your chocolate layer and chill!
Once it’s cooled, lift the tinfoil out of the pan and slice! If the fudge is being difficult, you can run hot water on the outside of the pan to help loosen it. It will slice with a regular chef’s knife or serrated knife. We drizzled the leftover semisweet chocolate on top! You could also make with chunky peanut butter, or put little marshmallows, nuts, or raisins in the chocolate part! Also, this recipe makes A LOT of fudge, so plan on sharing!