Chocolate-covered peanut butter fudge is a treat that has won over palates throughout Latin America, known for its creamy texture and irresistible combination of flavors. Its origin dates back to American culinary traditions, where "peanut butter fudge" became popular during the 20th century as an easy and delicious homemade candy. In different Latin American countries, this sweet may have various names, such as "fudge de mantequilla de maní" in Mexico, "turrón de maní y chocolate" in some parts of Colombia, or simply "dulce de maní" in regions of Central America. Despite the differences in name, the basic recipe remains similar, always highlighting the union of peanut butter with chocolate to create a sweet and creamy bite that delights both children and adults.
Chocolate-covered peanut butter fudge
How to Make Chocolate-Covered Peanut Butter Fudge
To begin, in a heavy 2-quart saucepan, combine sugar, butter, and evaporated milk.
Stirring constantly, bring the mixture to a full, rolling boil over medium heat.
Continue cooking and stirring for 5 minutes.
Remove from heat.
Add marshmallows, peanut butter, vanilla, and 1/2 cup of chopped peanuts.
Stir vigorously until the marshmallows and peanut butter have melted and the mixture is well combined.
Pour into a greased 8-inch square pan.
Let it cool for a few minutes until the surface "sets."
Sprinkle chocolate chips on top.
Let it stand until the chocolate melts, then spread it over the fudge with a spatula.
Sprinkle the remaining 1/4 cup of chopped peanuts over the chocolate and press down lightly.
Chill, then cut into 1-inch squares.
Refrigerate until ready to serve.
This recipe yields approximately 2 1/2 pounds of fudge.
To give it a special touch and prepare marbled chocolate peanut butter fudge, follow the previous recipe but add semi-sweet chocolate chunks to the fudge just before pouring it into the pan.
Stir only a few times to ensure a marbled appearance.
Pour into the pan as directed above.
Sprinkle the remaining 1/4 cup of chopped peanuts over the surface and gently press the peanuts into the fudge.
Ingredients (8)
- Sugar
- Butter
- Evaporated milk
- Miniature marshmallows
- Chunky peanut butter
- Vanilla extract
- Salted peanuts
- Semisweet chocolate chips
Instructions (29 steps)
- 1 In a heavy 2-quart saucepan
- 2 combine sugar
- 3 butter
- 4 and evaporated milk
- 5 Stirring constantly
- 6 bring the mixture to a full
- 7 rolling boil over medium heat
- 8 Continue cooking and stirring for 5 minutes
- 9 Remove from heat
- 10 Add marshmallows
- 11 peanut butter
- 12 vanilla
- 13 and 1/2 cup of chopped peanuts
- 14 Stir vigorously until the marshmallows and peanut butter have melted and the mixture is blended
- 15 Pour into a greased 8-inch square pan
- 16 Let cool for a few minutes until the surface "sets
- 17 Sprinkle chocolate on top
- 18 Let stand until the chocolate melts
- 19 then spread it over the candy with a spatula
- 20 Sprinkle the remaining 1/4 cup of chopped peanuts over the chocolate and press down lightly
- 21 Chill
- 22 then cut into 1-inch squares
- 23 Refrigerate until serving time
- 24 Yields approximately 2 1/2 pounds of candy
- 25 To make marbled chocolate peanut butter fudge: follow the recipe for chocolate-sprinkled peanut butter fudge
- 26 except add semi-sweet chocolate chunks to the fudge just before pouring it into the pan
- 27 Stir only a few times to ensure a marbled appearance
- 28 Pour into the pan as directed above
- 29 Sprinkle the remaining 1/4 cup of chopped peanuts over the surface and gently press the peanuts into the candy