Buckeye Fudge
Yield: 64 pieces
This Buckeye Fudge is a fun twist on traditional buckeyes. With smooth, creamy peanut butter fudge topped with a layer of rich chocolate fudge, this homemade fudge recipe is a guaranteed hit. Perfect for gift-giving too!
Ingredients
for the peanut butter layer:
- 1 cup unsalted butter
- 1 cup creamy peanut butter - I use Skippy do not use a "natural" peanut butter
- ½ cup Reese's peanut butter chips
- 1 tablespoon pure vanilla extract
- 3½ cups powdered sugar measured and then sifted well - for the smoothest texture and appearance, DO sift the sugar!
- ½ teaspoon kosher salt
- ¼ cup marshmallow creme - I use Kraft
for the chocolate layer:
- ⅔ cup sweetened condensed milk
- 1½ cups semi-sweet chocolate chips - I recommend Guittard brand
- 2 tablespoons unsalted butter
Instructions
- For the peanut butter layer: Line an 8"x8" pan with parchment paper or foil and set aside.
- Set a heavy bottomed saucepan over medium heat and add the butter, peanut butter, and peanut butter chips. Stir constantly until melted and completely smooth.
- Reduce heat to low and stir in vanilla.
- With a spatula, fold in the SIFTED powdered sugar and salt (still over low heat), incorporating it until the mixture is completely smooth. If you have any lumps or it looks especially grainy, work out the lumps by vigorously whisking. Or "smoosh" the mixture against the bottom and sides of the pan with a rubber spatula.
- Stir in marshmallow creme until incorporated, then spread mixture evenly into prepared pan.
- For the chocolate layer: Set a heavy bottomed saucepan over medium heat and add the sweetened condensed milk, chocolate chips, and butter. Stir constantly until melted together and completely smooth.
- Spread chocolate mixture evenly over peanut butter mixture in the pan.
- Let buckeye fudge cool completely on the counter for 3-4 hours, or place in refrigerator to chill for 2 hours, before cutting it into individual pieces. I cut the 8x8 pan into 64 pieces, 8 cuts in each direction. For easiest (neat & clean) cutting, gently lift the fudge out of the pan by the parchment paper edges and place it on a cutting board - then proceed with cutting it into pieces.
Notes
Store fudge in a covered container in the fridge for up to a week, or in the freezer in a freezer-safe container or baggie for up to 3 months. Separate any layers with parchment paper.
Nutrition Information:
Serving: 1 Calories: 126kcal Carbohydrates: 13g Protein: 2g Fat: 8g Saturated Fat: 4g Polyunsaturated Fat: 4g Cholesterol: 10mg Sodium: 47mg Fiber: 1g Sugar: 12g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.