Ingredients1 h 30 m servings 54
- Line an 8-inch square baking pan with nonstick foil.
- Melt chocolate chips with 1/4 cup condensed milk and 1 tablespoon butter in a small saucepan over low heat, stirring constantly, until smooth, about 3 minutes. Turn off heat and keep warm, covered.
- Melt peanut butter chips with remaining cup condensed milk, remaining 3 tablespoons butter, and salt in a heavy saucepan, stirring constantly, until smooth, about 5 minutes.
- Dollop spoonfuls of peanut butter mixture into prepared pan. Immediately spoon chocolate mixture in small dollops over and around peanut butter mixture. Swirl mixtures together with a knife. (The key to easy swirling is to have the peanut butter mixture very warm when the chocolate mixture is added, and to add the chocolate immediately.) Chill fudge, uncovered, until firm, about 1 hour.
- Lift fudge out of pan using foil, peel off foil, then cut fudge into 1-inch squares.
- Cook's Note:
- Fudge keeps 1 week, covered and chilled. For best flavor, bring fudge to room temperature before serving.
Per Serving: 54 calories; 2.7 5.9 1.4 4 28 Full nutrition
ReviewsRead all reviews 5
I was surprised when I read the other reviews. I made this for two different groups of coworkers, and it was a hit. I kept it wrapped and refrigerated as suggested in the magazine, and the tex...
It did not harden. I now have very creamy "fudge". Followed the recipe don't know what happened.
I, like the others here who rated it, made it just like the recipe. It tastes really good but it is so sticky. I tried every knife I had and finally got it to cut kind of messy, with a scrape...
I made this fudge exactly as directed. I didn't care for the texture, which is soft and sticky, unlike the type of fudge I'm used to. The flavor is ok, but I won't be making this again.