Flack’s Chocolate Peanut Butter Fudge

This is a fantastic fudge recipe that is easy, quick and delicious! If you love fudge, chocolate, or peanut butter, this will satisfy all Flack's fudge!three cravings! I received the recipe from a friend who brought this fudge to a spring gathering a few years ago. I begged her for the recipe and then when I got it from her, I wasn’t sure I wanted to make it. Some of the ingredients seemed a little much and so I put it into my recipe binder and forgot all about it.

At a recent office meeting the topic of a good homemade fudge recipe came up and I remembered Flack’s fudge. I said I would find the recipe and make some for the next meeting. I had forgotten about the interesting ingredients but decided to take the plunge and make a batch. Sure enough, it is just as good as I remember! Sweet, creamy, and the perfect combination of chocolate and peanut butter without being overwhelming.

I will say that this fudge does need time to sit and I think it tastes best after being refrigerated for at least 4 hours or overnight if you can. I find it gets smoother after it sits and gets cold. I swear you will love this recipe! Make if for your next gathering and get a ton of compliments on your fudge crafting abilities!

2 sticks salted butter

2 1/2 cups white sugar

35 large marshmallows

1 1/3 cups evaporated milk

16 ounce bag of chocolate chips

1 cup smooth peanut butter

1 tablespoon vanilla extract

In a large pot or Dutch oven, add in the butter, sugar, marshmallows, and evaporated milk.

fudge ingredients

Mix over medium/high heat until all melted. This may take about 30 minutes for the marshmallows to all melt down. Stir often so the sugar does not stick to the bottom and the marshmallows do not cook over the top of the pot. Once melted, bring the mixture to a boil and then cook for seven minutes stirring frequently. Remove from heat.

melting marshmallows

melted marshmallows

Add in the chocolate chips, peanut butter and the vanilla.

adding chocolate and peanut butter

Stir until well combined and smooth.

smooth fudge

Spray a 9×13 inch baking pan (I use the tin foil pans you buy cheap in a pack as they work well and the fudge tends to not stick to the foil) lightly with cooking spray and then pour the fudge mixture into the pan.

fudge cooling in pan

Let the pan cool to room temperature before moving it into the fridge. You can also cut it before moving it into the fridge as it does tend to become hard to cut after being in the fridge all night. Once cut into squares, serve cold.

This post shared on From the Farm Blog Hop


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