Peanut Butter Chocolate Fudge

9 servings Prep: 10 m Cook: 10 m Total: 20 m Beginner
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Peanut Butter Chocolate Fudge
This is a great holiday fudge made with peanut butter, chocolate cream drops, and margarine. My mother made this recipe when my sister and I were little. I think my dad ate most of it!

Ingredients

9 servings
  • 1 (16oz) package old fashioned cream drops (chocolate covered with white filling inside)
  • 1 cup peanut butter
  • 2-3 tbsp margarine

Step-by-Step Instructions

  1. Set up a double boiler and bring water to a simmer. Mix all ingredients in the top of the double boiler. Stir constantly until melted and well blended, about 10 minutes.
  2. Spread in a buttered 8 inch square cake pan. Cool at room temperature or refrigerate until firm. Cut into squares.

Common Problems and Solutions

Q: Why is my fudge grainy or separated?

A: Make sure you're using a double boiler and not letting the mixture get too hot. Stir constantly and remove from heat as soon as everything is melted and smooth. Overheating can cause the fats to separate.

Q: Can I use crunchy peanut butter?

A: Yes, but smooth peanut butter will give you a creamier texture. If you use crunchy, the fudge will have peanut pieces throughout, which some people prefer.

Tips and Techniques

Use butter instead of margarine for richer flavor. The fudge will firm up faster if you refrigerate it, but it can also set at room temperature if you’re patient.

Ingredient Substitutions

  • margarine: butter
  • old fashioned cream drops: chocolate-covered marshmallows or chocolate candy melts plus a few marshmallows
  • peanut butter: almond butter or cashew butter

Equipment Needed

  • double boiler
  • 8 inch square cake pan
  • spatula for spreading

Historical Context

Cream drops are a vintage candy that was especially popular in the mid-20th century South. This recipe represents the tradition of making simple confections at home during the holidays when store-bought treats were more expensive.