Speedy Chocolate Peanut Butter Fudge

This is fudge without the candy-thermometer anxiety. Five ingredients go into one microwave-safe bowl: peanut butter, semi-sweet chocolate chips, mini marshmallows, a splash of heavy cream, and vanilla. Ninety seconds to two minutes of high heat melts everything into a glossy, spoon-friendly mass that turns into perfect fudge once chilled.

The marshmallows are what replace the traditional sugar-syrup step. They provide the right balance of sugar and corn syrup already cooked into them, so the fudge sets smooth instead of grainy. That eliminates the hot-sugar labor and the risk of crystallization that trips up home fudge makers. Foil lining the pan means you lift the slab out in one piece for clean, even squares.

Kitchen Tips

• Stir thoroughly after microwaving. Chocolate chips can hold their shape even when fully melted; an un-stirred batch has lumps.
• Use creamy peanut butter. Natural chunky or drippy PB throws off the set.
• Smooth the top with an offset spatula before chilling. Once cold, the surface hardens and cannot be evened.
• Cut with a sharp knife run under hot water and wiped between slices. Cold fudge shatters under a dull blade.

Variations

• Sprinkle crushed peanuts or pretzels over the top before chilling for crunch.
• Swap semi-sweet for dark or milk chocolate chips depending on preferred sweetness.
• Add a ribbon of extra peanut butter swirled through for a marbled Reese’s-style finish.