Peanut Butter Chocolate Christmas Fudge

A Sweet Start

Hello, my dear. Come sit. The kettle is on. Today we are making my Peanut Butter Chocolate Christmas Fudge. It is a family favorite. My grandson calls it “candy clouds.” I still laugh at that.

This fudge is not fussy. It just needs your attention. You stir and watch it bubble. The smell fills your whole kitchen. Doesn’t that smell amazing? That is the smell of happy memories. This matters because cooking with love is the best ingredient of all.

The Marshmallow Trick

Now, here is my little secret. We use marshmallows. They make the fudge so soft. It melts right in your mouth. Once, I tried making it without them. It was a grainy mess! I learned my lesson.

You whisk them in right after the hot sugar mix. Watch them vanish into chocolate silk. It is like magic. Fun fact: Marshmallows help stop sugar crystals from forming. That keeps it smooth! Have you ever had a fudge disaster? What happened?

Swirling with Joy

After you pour the fudge, you dollop peanut butter on top. Then take a fork. Swirl, swirl, swirl! Do not mix it all the way. You want pretty ribbons.

This part is my favorite. There is no wrong way. Every pan looks different. It is your special art. This matters because food should be fun to make, not just to eat. Do you like crunchy or creamy peanut butter better for swirling?

The Waiting Game

Now, we wait. Let it cool on the counter. Then it goes in the fridge to set. This is the hard part! You must be patient.

I use this time to clean up. Or I have a cup of tea. The waiting makes the first bite even sweeter. It teaches us that good things take time. Do you find it hard to wait for treats?

Sharing the Bites

Finally, lift the fudge from the pan. Cut it into little squares. Let them sit for a moment before serving. They get even softer.

I pack these in tins for friends. I leave a plate out for family. Seeing someone’s face light up is the best reward. Food is about sharing joy. What is your favorite treat to give as a gift?

Ingredients:

Ingredient	Amount	Notes
Light brown sugar	3 cups (21 oz / 595 g)	Packed
Unsalted butter	12 tablespoons	Cut into 12 pieces
Evaporated milk	⅔ cup
Salt	½ teaspoon
Bittersweet chocolate	12 oz (340 g)	Chopped
Large marshmallows	5 oz (142 g / about 3 cups)
Salted dry-roasted peanuts	1 cup + 2 tablespoons	Chopped
Creamy peanut butter	½ cup	For swirling on top

My Favorite Christmas Fudge

Hello, my dear. Come sit at the table. Let’s make some magic. This fudge is my December tradition. It’s rich, sweet, and full of happy crunch. I make it every year for my grandchildren. Their eyes get so wide when they see the pan. Doesn’t that smell amazing? The chocolate and peanut butter melt together. It’s like a hug for your nose. I still laugh at that. My grandson once called it “snow mud.” But he ate three pieces! Let’s get our pans ready. I’ll tell you stories as we work.

Step 1: Prepare the Pan

First, we line our square pan. Tear two long pieces of foil. Fold them to be eight inches wide. Criss-cross them in the pan. The foil should hang over the edges. This makes a handy sling for later. Gently press the foil into the corners. Give it a quick spray with oil. (My hard-learned tip: Spray the foil well. It helps the fudge let go later. Trust me on this one.)

Step 2: Cook the Sugar

Now, the cooking part. Put sugar, butter, milk, and salt in a big pot. Stir it often over medium-high heat. Wait for it to bubble and boil. Then, turn the heat down to a gentle simmer. Keep stirring. We need it to reach 234 degrees. This is the “soft-ball” stage. It takes just a few minutes. What does “soft-ball stage” mean? Share below! I use my candy thermometer. It reminds me of my mother’s kitchen. She always tested a drop in cold water.

Step 3: Combine & Swirl

Take the pot off the heat. Quickly add the chocolate and marshmallows. Whisk, whisk, whisk! It will look glossy and thick. Like the best frosting you’ve ever seen. Stir in one cup of the chopped peanuts. Pour this wonderful mess into your lined pan. Now, dollop spoonfuls of peanut butter on top. Use a fork to swirl it all around. Sprinkle the last peanuts on top. It looks so pretty already.

Step 4: Set & Serve

Patience is the last ingredient. Let the pan cool on the counter. This takes about two hours. Then, pop it into the fridge for two more. It needs to set up firm. Later, use the foil handles to lift it out. Cut it into little squares. Let them sit out for 15 minutes before serving. The flavor gets even better. I always sneak a corner piece first. It’s the cook’s reward.

Cook Time:	15 minutes
Total Time:	4 hours 30 minutes
Yield:	64 pieces
Category:	Dessert, Candy

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its outfit. Here are some fun ideas for next time. You can make it your own special treat.

• Crunchy Pretzel Fudge: Swap the peanuts for crushed salty pretzels. Sweet and salty is the best dance.
• Peppermint Swirl: Use white chocolate instead of bittersweet. Swirl with peppermint extract and crushed candy canes.
• Sunflower Seed Swap: For a nut-free version, use toasted sunflower seeds. They give a lovely, buttery crunch.

Which one would you try first? Comment below!

Serving It With Style

This fudge is a star all by itself. But a little presentation is nice. I like to stack pieces on my grandmother’s china plate. You could also pack them in a little gift tin. Tie it with a ribbon. For a party, put each square in a tiny paper cup. It keeps fingers clean. So fancy!

What to drink with it? For the grown-ups, a small glass of port wine is lovely. It’s sweet and rich. For everyone else, a big glass of cold milk is perfect. Or a mug of hot cocoa with extra marshmallows. Which would you choose tonight? I think I’ll have the milk. It takes me right back to being a kid.

Keeping Your Fudge Fresh & Fabulous

This fudge keeps beautifully. Store it in an airtight container at room temperature. It stays perfect for two weeks. I keep mine in the old biscuit tin. You can also freeze it for three months. Wrap pieces tightly in plastic wrap first. Thaw it overnight in the fridge.

I love making a double batch. It is a wonderful gift. I once forgot a batch in the freezer for months. It tasted just as good at Easter! Batch cooking saves you time later. It also means you always have a sweet treat ready. This matters for busy families. A little homemade joy is always within reach.

Have you ever tried storing it this way? Share below!

Fudge Fixes for Common Kitchen Hiccups

Is your fudge too soft? It likely did not get hot enough. Use a candy thermometer for 234 degrees. This ensures it sets properly. I remember my first batch was soupy. I learned the thermometer is my friend.

Is the chocolate seizing or looking grainy? Make sure you take the pot off the heat. Then add the chocolate and marshmallows. The residual heat will melt them smoothly. This matters for a silky texture. No one wants gritty fudge.

Are the peanuts sinking to the bottom? Let the fudge mixture cool just a little first. Stir for a full minute after adding the chocolate. The mixture will thicken like frosting. Then mix in your peanuts. They will stay put. Getting this right builds your kitchen confidence. Every success makes you braver.

Which of these problems have you run into before?

Your Fudge Questions, Answered

Q: Is this fudge gluten-free? A: Yes, if you check your chocolate and marshmallows. Most are gluten-free, but always read labels.

Q: Can I make it ahead? A: Absolutely! Make it up to two weeks before. Store it as I mentioned above.

Q: What if I don’t have bittersweet chocolate? A: Use semisweet chocolate chips instead. They work wonderfully in a pinch.

Q: Can I halve the recipe? A: You can. Use an 8×4 inch loaf pan. The cooking time will be the same.

Q: Any fun add-ins? A: Try a sprinkle of sea salt on top. A little salt makes chocolate taste even sweeter!

Which tip will you try first?

Wrapping Up From My Kitchen to Yours

I hope you love making this fudge. It is a recipe full of happy memories for me. Sharing food is how we share love. I would be so delighted to see your creations.

Your kitchen adventures make my day. Please share your beautiful results with everyone. Have you tried this recipe? Tag us on Pinterest! You can find me at @ElowensKitchenNook. I cannot wait to see your sweet treats.

Happy cooking!
—Elowen Thorn.