Fudge isn’t usually my go-to treat during the holidays. It’s often overly sweet and, on occasion, has a gritty texture that I just can’t get past. The sweetness can be so overpowering that one bite is usually more than enough for me. But this peanut brittle fudge is a completely different story.
This recipe is made with less sugar than traditional fudge, giving it a balanced sweetness that lets the rich, chocolatey flavor shine. The smooth texture pairs perfectly with the crunch of peanut brittle, which adds a surprising twist to every bite. It’s the perfect blend of creamy and crunchy, sweet and savory. This is the kind of fudge I’ll actually look forward to during the holidays!
This peanut brittle fudge is the sweet treat you didn't know you needed!
Makes approximately 30 servings, depending on the size.
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Below you will find tips and tricks to help achieve the best results possible.
This easy fudge recipe takes inspiration from the classic vintage Fantasy Fudge recipe. Making fudge involves combining a few simple ingredients in a saucepan and creating an emulsion by cooking and stirring them together. The key to achieving perfectly smooth and creamy fudge lies in consistent stirring and bringing the mixture to just the right temperature. This ensures the sugar fully dissolves, the texture is silky, and the fudge sets properly once cooled.
Butter - You can use either salted or unsalted butter in this recipe. Both work well, so use what you have on hand.
Evaporated Milk - Be sure to use evaporated milk and not sweetened condensed milk. The two are very different and will affect the texture and sweetness of the fudge.
Marshmallow Fluff - Depending on your location, you might find marshmallow fluff or marshmallow creme. Either one works perfectly in this recipe, even though they come in slightly different sizes (7 ounces vs. 7.5 ounces).
Chocolate Chips - Use any type of chocolate chips you prefer! I like to use semi-sweet mini chocolate chips because they melt quickly and evenly, but regular-sized chips are fine too. Packages seem to be getting smaller these days so anywhere from 10 ounces to 12 ounces of chocolate chips should work, but try to stick with 11.5 or 12 ounces if you can.
Peanut Brittle - You can make peanut brittle from scratch if you’re feeling ambitious, but store-bought works wonderfully for convenience. I’ve found that the peanut brittle from Dollar Tree is surprisingly good and readily available during the holidays. For extra crunch, feel free to add more peanut brittle to the recipe. Make sure to chop the brittle into smaller pieces. This not only ensures even distribution but also makes the fudge easier to cut.
9 x 13 baking pan
Parchment paper
Deep saucepan or a Dutch oven
Candy thermometer (optional, but highly recommended)
Parchment paper is essential for this fudge recipe because it makes both the preparation and cleanup process easier. By lining your pan with parchment paper, you'll be able to easily lift the entire block of fudge out of the pan once it’s set. This helps prevent any sticking to the edges, ensuring that you get clean, perfect slices every time. It also helps protect the pan from the sugary mixture, making for a quicker and more efficient cleanup. If you don't have parchment paper, greasing the pan well is a good alternative, but parchment gives that extra assurance for smooth removal and better presentation.
Work quickly after boiling: Once you remove the boiling sugar mixture from the heat (I usually slide it to the next burner), add the remaining ingredients immediately. If the fudge mixture cools too quickly, it can affect the texture. To avoid delays, have all your ingredients measured and ready to go, and make sure your baking pan is prepared ahead of time.
Make marshmallow fluff easier to handle: Getting marshmallow fluff out of the jar can be tricky, but a simple fix is to microwave the fluff for 10–15 seconds before adding it to the fudge. This softens the fluff and helps it slide right out of the jar.
Use a candy thermometer: A candy thermometer is your best friend for this recipe. It ensures you reach the perfect temperature (238°F) for the sugar mixture to set correctly. This is especially helpful because stovetops can vary greatly, with differences between gas and electric heat.
Less sugar: Reduce the amount of sugar down to 1 1/2 cups if you find the fudge too sweet.
Quick setup in the fridge: If you're in a hurry and need the fudge to set faster, you can pop the pan into the refrigerator for about 30 minutes. Just be sure to let it cool at room temperature for a little while first so the fudge doesn't get too hard or crack when chilled. Refrigerating speeds up the setting process, but for the best texture, allow it to sit at room temperature for a few hours if you can.
Fudge is a forgiving treat, but sometimes things don’t go as planned.
Too soft? If your fudge doesn’t set properly, it can still be repurposed! Use it as a delicious hot fudge sauce for ice cream or other desserts.
Greasy texture? This usually happens when the mixture isn’t stirred vigorously enough, causing the butter to separate. The fudge will still taste good, but you can blot away the excess butter with a paper towel to improve the texture.
Substitute Different Baking Chips:
While this simple fudge recipe calls for semi-sweet chocolate chips, you can easily swap them for other types of baking chips to create your own unique fudge flavor. White chocolate chips offer a creamy, sweet contrast, while peanut butter chips will give your fudge a nutty richness. If you’re in the mood for something minty, try mint chocolate chips for a refreshing twist. You can even mix different chips together, such as half semi-sweet and half milk chocolate, for a balanced flavor profile.
Mix-Ins and Add-Ins:
The beauty of this peanut brittle fudge is that you can personalize it with different mix-ins to suit your taste or the season. Instead of peanut brittle, you can add chopped nuts like almonds, walnuts, or pecans for a crunchy texture. If you love the combination of chocolate and cookies, crushed Oreos or graham crackers can make for an indulgent, dessert-inspired twist. For a festive touch, consider adding crushed peppermint candies around the holidays or chopped dried fruit for a chewy contrast.
Add a Swirl:
For a visually stunning and flavor-packed twist, try swirling in some caramel or peanut butter into the fudge after it's been combined but before setting. Simply drizzle the caramel or peanut butter over the top of the fudge and use a knife to swirl it through the mixture. This will create a marbled effect and add an extra layer of flavor.
Looking for more candy recipes? Be sure to check out my copycat Cherry Mash Recipe for another nostalgic and delicious treat.
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