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Peanut Butter Drizzled Fudge

Peanut Butter Drizzled Fudge

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/2 cup butter or margarine (1 stick) , melted
  • 3/4 cup HERSHEY'S Cocoa
  • 4 cups sugar
  • 1 jar marshmallow creme (7 oz.)
  • 1-1/2 cups evaporated milk (12-oz. can)
  • 1/4 cup butter or margarine (1/2 stick)
  • 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 teaspoon vanilla extract
  • 1 cup REESE'S Peanut Butter Chips
  • 2 teaspoons shortening

Directions

  • 1. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil, extending foil over edges of pan. In large heat-proof bowl, combine melted butter and cocoa; set aside.
  • 2. In 4-quart saucepan, stir together sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook over medium heat, stirring constantly until mixture comes to full boil. Boil and stir constantly until mixture reaches 234°F on candy thermometer or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; immediately add hot mixture, chocolate chips and vanilla to cocoa mixture. Stir until blended; pour into prepared pan.
  • 3. In small microwave-safe bowl, place peanut butter chips and shortening. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Place peanut butter mixture into pastry bag fitted with writing tip or small heavy duty plastic bag with small hole cut in end; drizzle over fudge.
  • 4. Refrigerate 3 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Lift fudge out of pan; cut with small cookie cutters into favorite shapes or cut into squares;Store, covered at room temperature. About 36 pieces candy or 3-1/2 pounds.
  • NOTE: For best results, do not double this recipe.
Ingredients sitting on a table

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