One thing I’ve never understood is why “fudge” became the replacement for using the f-word around young people. We think fudge is delicious and deserves a much better reputation. Sure, when I stub my toe I do really want fudge, but it’s more than just a food to comfort the angry and hurt. And this one has one of the world’s best flavour combinations, chocolate and peanut butter!
For the fudge:
3 cups raw sugar
3/4 cup unsalted butter (1.5 sticks)
1 cup heavy cream
2 cup white chocolate chips or pieces
3/4 smooth peanut butter
7oz jar marshmallow cream
For the drizzle:
1/2 cup peanut butter chips, melted
1/4 cup semi-sweet chocolate chips or pieces, melted
Start by lining an 8×8 baking dish with parchment paper or tinfoil and set aside.
In a large saucepan, heat sugar, butter, a pinch of salt and cream, stirring until combined. Bring to a rolling boil and stir continuously for 4 minutes (we recommend setting a timer).
Remove from heat and quickly whisk in white chocolate, marshmallow and peanut butter (and do your best to not become a sticky mess). Pour fudge into prepared pan and refrigerate for at least 3 hours.
Remove fudge by sliding paper or foil out of your pan and cut into desired sized pieces (we recommend smaller pieces because it’s rich). Drizzle with melted peanut butter and chocolate, or enjoy au natural. If you do drizzle, allow to set for about 20 minutes and then you have our permission to dig in.
So the next time you consider yelling “OH FUDGE!” you better have this recipe ready to serve. Happy snacking!
By: Eva Severed
This recipe and photo was found on Shugary Sweets.