Peanut-Chocolate Fluff Fudge
Submitted by pegway91249
Two-layer peanut butter and chocolate marshmallow fluff fudge. A classic stovetop candy with a soft peanut butter base topped with a rich cocoa layer, cut into squares when set.
YIELD
3 lbsPREP
15 minCOOK
20 minREADY
3 hrsThis double-decker fudge is a holiday candy tin showstopper. A creamy peanut butter layer on the bottom, a deep chocolate layer on top, and marshmallow creme stirred into both for that melt-on-your-tongue fluff fudge texture.
Marshmallow fluff is the shortcut that distinguishes this from old-fashioned cooked fudge. It stabilizes the sugar mixture, gives the fudge its signature soft chew, and eliminates the risk of grainy crystallized texture that plagues from-scratch versions.
The candy thermometer is a must, not optional. Both layers need to hit exactly 235°F (113°C), the soft-ball stage. Higher and the fudge turns rock-hard; lower and it never sets.
Cooling to exactly 110°F (43°C) before adding the marshmallow creme and beating matters just as much. Stirred too hot, the fudge seizes; too cool, the sugar crystallizes and turns grainy.
Pro Tips
- Use a 6-quart heavy saucepan. The fudge foams up dramatically during the boil; too-small a pot leads to overflow.
- Don’t stir the mixture during the cooking phase. Stirring introduces sugar crystals that cascade into graininess.
- Beat vigorously with a wooden spoon once the marshmallow is in. 5 to 7 minutes is normal. Stop when the gloss fades and the fudge holds a ribbon.
- Let the peanut butter layer set 30 minutes before pouring the chocolate on top. A warm bottom layer will bleed into the chocolate.
Variations
- Stir ½ cup of chopped roasted peanuts into the peanut butter layer for crunch.
- Swap cocoa for melted dark chocolate chips in the chocolate layer for a richer, smoother finish.
- Add 1 teaspoon of espresso powder to the chocolate layer to deepen the cocoa flavor.
Ingredients
Directions
DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside. (If making only one kind of fudge, use 8 by 8 inch baking pan.)
Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium heat, heat to boiling, stirring constantly.
With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat.
Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and peanut butter.
With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about 30 minutes.
Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut butter layer; allow to set completely.
Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt. Over medium heat, gradually add milk and butter or margarine. Stirring constantly, heat to boiling.
With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball removal from water).
Remove saucepan from heat. Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm).
Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes.
Turn into prepared pan.
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