Peanut Butter Swirled Fudge Recipe

Smooth, chocolate fudge with peanut butter swirls.  This Peanut Butter Swirled Fudge is a perfect treat for the holidays or gifts for your neighbors!

Peanut Butter Swirled Fudge from SixSistersStuff.com

Serves: 36

Peanut Butter Swirled Fudge Recipe

Smooth, chocolate fudge with peanut butter swirls.

15 minPrep Time

5 minCook Time

20 minTotal Time

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Ingredients

  • 2/3 cup evaporated milk
  • 2 1/4 cup sugar
  • 2 Tablespoons butter
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 (4 ounce) bar unsweetened dark chocolate, coarsely chopped
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter

Instructions

  1. Line the bottom and sides of an 8-inch pan with foil and spray with nonstick cooking spray.
  2. In a large saucepan over medium-high heat, combine the evaporated milk, sugar, butter and salt.
  3. Bring the mixture to a rolling boil, stirring constantly.
  4. Boil for 5 more minutes, stirring constantly.
  5. Remove the pot from heat and add the marshmallows, chocolate, and vanilla.
  6. Stir until the marshmallows and chocolate are completely melted and the mixture is smooth.
  7. Pour mixture into prepared pan and spread evenly.
  8. Scatter tablespoon size dollops of peanut butter over the hot fudge and use a knife to swirl the peanut butter into the fudge.
  9. Let cool until set up.
  10. Lift the foil out of the pan, peel off fudge and cut into squares.
Recipe Type: Dessert
7.6.4
852
http://www.sixsistersstuff.com/recipe/2015/12/peanut-butter-swirled-fudge-recipe/

Delicious Peanut Butter Swirled Fudge from SixSistersStuff.com

Supplies needed:

Looking for other delicious fudge recipes?
Here are a few of our favorite:
2 Ingredient Peanut Butter Fudge
4 Ingredient Rocky Road Fudge
Easy Butterscotch Fudge
Andes Mint Fudge
Snickers Fudge

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Comment on this Recipe

One Response to “Peanut Butter Swirled Fudge Recipe”

  1. This was such a great recipe. I have a dairy-free, gluten-free family so I had to substitute some of the ingredients. Instead of evaporated milk, I used scorched coconut milk, and instead of butter I used a little vegetable oil. I made sure to use Lindt 85% dark chocolate to make sure the trace amounts of dairy were almost non-existent. I didn't realize that I didn't have any mini marshmallows, so I used a 7 oz. jar of marshmallow creme instead. With all the alteration, it turned out wonderful and my family loves it!

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