It's rich and soft, made with pantry staples, and with that fantastic flavor combination that is chocolate and peanut butter. Though the fudge mixture itself comes together in 10 minutes, you do need time for it to set in the fridge, so plan accordingly.
Homemade candy
Fudge is a simple treat and one of the easiest and most delicious recipes for the holidays. This marbled one is our latest addition to a growing list of easy homemade treats in this blog, and a wink to what is known as the convenience-era shortcut cooking that dominated American home kitchens in the 1950s-1970s.
It's a sibling to the peanut fudge, but with the addition of chocolate flavor. It uses two types of chips and store-bought chocolate and vanilla frosting. All pantry staples. How's that for simplicity?
I'm all for quick-to-assemble holiday recipes, and this is one of them. It makes a great gift and finger dessert for parties, the holiday table and gift-giving, birthdays, potlucks, bake sales and tailgating.
Important tips
Peanut butter chips or butter: if using chips, you should be able to melt them until completely smooth. Or use peanut butter, the thicker commercial type with added sugar from the supermarket. I like smooth, but crunchy peanut butter can be used. Or sugar-free ingredients, like the reader below.
Warm the frostings for easier mixing. Normally, it's thick, so you want to make it pourable. Transfer each to a different microwave-safe bowl (I always use glass) and microwave for about 1 minute. Stir and check consistency.
How to make marbled fudge
- Melting the chips: Do so in the microwave or on a stovetop in a double boiler.
- Warm the frostings until pourable: I transfer each frosting to a different mixing bowl and soften them in the microwave. If you want to put the container directly, make sure you remove every little bit of the label and silver lid, or it will spark. You can also melt it in a double boiler.
- Two different preparations: you'll need two bowls. Use a rubber spatula to mix them with the melted chips until smooth and even colored.
- Alternate layers: the way to get the marble without stirring the fudge is by adding irregular layers. Pour a chocolate fudge layer and then spoonfuls of the peanut butter mixture; then pour an irregular layer of peanut mixture and spoonfuls of chocolate. The pattern is always different.
- Chilling time: it takes a few hours, so plan ahead.
Storage
- Keep the fudge in an airtight container in the fridge for up to 2 weeks and in the freezer for up to 3 months.
- When fresh out of the fridge or freezer, let the fudge warm up a bit, or it will be a little hard.
- Avoid dryness: once you cut the fudge, don't leave it out long or it will dry up quickly.
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Chocolate Peanut Butter Fudge (4 ingredients)
Ingredients
- 10 ounces peanut butter chips, or thick peanut butter
- 10 ounces semisweet chocolate chips
- 16 ounce can of white vanilla frosting, 1 can
- 16 ounce can of chocolate frosting, 1 can
Instructions
- Line an 8x8 pan with parchment paper or wax paper. The edges will overlap a little. Don't use baking or cooking spray; it doesn't work. Reserve.
- Place 10 ounces peanut butter chips in a medium, microwave-safe mixing bowl and microwave on high for about 2 minutes, pausing every 15 seconds to stir the chips so they don't burn. After a minute or a minute and a half, maybe do 10-second spurts to avoid scorching. Stir very well between them; sometimes the chips are melted but don't look like they are.
- Repeat step 2 with 10 ounces semisweet chocolate chips in a different bowl. Be careful not to burn them.
- You need to warm the 16 ounce can of white vanilla frosting and the 16 ounce can of chocolate frosting to make them pourable. Transfer each to a separate microwave-safe bowl. Microwave for 1 minute, stirring in between. If microwaving it directly in the container, be careful and remove the lid and every tiny piece of foil from the can. Make sure no metal label or paper remains, or it will spark furiously.
- Pour the melted white frosting over the melted peanut butter chips and the chocolate frosting over the semisweet chocolate.
- Stir well until both ingredients are well combined and the colors are even.
- Pour a thin layer of chocolate mixture into the prepared pan and drizzle tablespoons on top, tapping the pan on the counter to flatten rising bubbles. Repeat alternating the mixtures. The pattern will be different each time you make this fudge.
- Chill for about 3-4 hours or until set. Cut into 1-inch pieces with a kitchen knife and serve.
- Store leftovers covered in the refrigerator for 2 weeks.
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