The hubby loves fudge at Christmas, and he loves chocolate and peanut butter (you know, like most normal people), so it should stand to reason that he should love chocolate and peanut butter swirled together in fudge, right? Right.
There's no surprise twist to this story. The hubby does like peanut butter swirl fudge.
Okay, there's a bit of a twist. This Hershey's recipe was supposed to be two-tone fudge -- peanut butter on the bottom and chocolate on top. But even though I actually followed the recipe to the letter, there was no way this recipe was going to work without the peanut butter layer setting up first. And by then, the chocolate layer would have been too set up to spread out. So, I attempted to save face by swirling them.
And I think it's purty.
Peanut Butter Swirl Fudge
Makes 25 pieces
1 cup peanut butter chips
1 cup semisweet chocolate chips
2 1/4 cups sugar
1 7-ounce jar marshmallow creme
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
1. Line an 8-inch square pan with foil, extending the foil over the edges of the pan. In a medium bowl, place peanut butter chips. Add chocolate chips to a second medium bowl.
2. In a heavy saucepan, combine sugar, marshmallow creme, evaporated milk, and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 5 minutes, stirring constantly.
My saucepan seemed a wee bit too small, and my mixture almost boiled over. That would have been quite messy.
3. Remove from heat and stir in vanilla.
4. Divide the mixture among the medium bowls with the peanut butter and chocolate chips.
5. Stir peanut butter chips until creamy.
6. Pour into prepared pan.
7. Stir chocolate chips until creamy.
8. Pour over the peanut butter layer.
9. Swirl mixture with a knife.
10. Cool to room temperature, and then refrigerate until firm. Use foil to lift fudge out of pan, and cut into squares.