Peanut Maple Fudge

Peanut Maple Fudge


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This treat reminds of the Northeast at Christmas time. The coming together of peanut and maple might seem a bit different, but the two flavors complement one another perfectly.

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Chicago, IL

Serving Size / Yield

10-15 servings


  • 1 7 1/2-oz. jar marshmallow cream
  • 1 1/2 C. sugar
  • 2/3 C. evaporated milk
  • 1/4 C. (1/2 stick) unsalted butter
  • 1/4 tsp. salt
  • 2 C. milk chocolate chips
  • 1 C. semi-sweet chocolate chips
  • 1/2 C. peanut butter
  • 1 tsp. vanilla extract
  • 1 tsp. maple syrup

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Line an 8x8-inch baking pan with aluminum foil. Set aside. Combine the marshmallow cream, sugar, evaporated milk, butter and salt in a saucepan and bring to a boil over medium-high heat. Cook for 5 minutes,stirring constantly. Remove from heat and add peanut butter and maple syrup. Stir until mixture is smooth. Spread the fudge into the foil-lined pan. Refrigerate until firm, about 2 hours. Let stand at room temperature for 15 minutes before cutting into squares. 


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