Peanut Butter Swirled Fudge


  • 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


  • 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

1 piece: 93 calories, 4g fat (2g saturated fat), 5mg cholesterol, 41mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 2g protein.

Originally published as Chocolate Peanut Butter Fudge in Country Woman Christmas 2012

Total Time
Prep: 20 min. Cook: 35 min. + chilling

4-3/4 pounds

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.

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Written by tasteofhome


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