Peanut Butter Swirled Fudge

Name: Peanut Butter Swirled Fudge
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 100
Cuisine: Global
Ingredients: 65 grams baking cocoa; 1 teaspoon butter, divided; 258 grams creamy peanut butter; 171 grams dark corn syrup; 242 milliliters half-and-half cream; 198 grams jar marshmallow creme; 567 grams packages each) peanut butter chips, divided; 0 teaspoons salt; 800 grams sugar

Peanut Butter Swirled Fudge is a gluten free recipe with 100 servings. One serving contains 62 calories, 1g of protein, and 2g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. It works well as a dessert. From preparation to the plate, this recipe takes approximately 55 minutes. 1 person found this recipe to be scrumptious and satisfying. If you have baking cocoa, butter, peanut butter chips, and a few other ingredients on hand, you can make it.

Instructions

Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside.

Ingredients you will need

Butter

Equipment you will use

Aluminum Foil

Frying Pan

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).

Ingredients you will need

Corn Syrup

Butter

Candy

Cocoa Powder

Cream

Sugar

Salt

Equipment you will use

Candy Thermometer

Sauce Pan

Remove from the heat; stir in the marshmallow creme, peanut butter and 1 package chips.

Ingredients you will need

Marshmallow Cream

Peanut Butter

French Fries

With a hand mixer, beat until mixture begins to lose its gloss, about 6-8 minutes. Fold in remaining chips.

Ingredients you will need

French Fries

Equipment you will use

Hand Mixer

Pour into prepared pan. Refrigerate for 2 hours or until firm.

Equipment you will use

Frying Pan

Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Ingredients you will need

Fudge

Equipment you will use

Aluminum Foil

Frying Pan

Equipment

Ingredients

Servings:

65grams

baking cocoa 1teaspoon

butter, divided 258grams

creamy peanut butter 171grams

dark corn syrup 242milliliters

half-and-half cream 198grams

jar marshmallow creme 567grams

packages each) peanut butter chips, divided 0teaspoons

salt 800grams

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Fudge works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.