This chocolate chip peanut butter fudge is very smooth and not too hard to make, if you use a candy thermometer and follow the instructions closely. Some of the operations require you to move quickly--the results are worth the effort.

2 sticks butter
4 cups white sugar
2/3 cup buttermilk
1 teaspoon real vanilla
1 (7 oz.) jar marshmallow creme
1 1/2 cups peanut butter (smooth, unless you like crunchy)
12 ounces frozen chocolate chips
9 inch by 13 inch pan

Step 1: Prepare, prepare, prepare

This is critical.  Sugar crystals love to crystalize and make fudge grainy.  Don't you let them!  

Measure your peanut butter and have it ready in a cup.  Have a spoon ready to scrape the main peanut butter spoon.

Remove the inner seal from the marshmallow creme jar.  Have a spoon ready to dip the cream.  Have another spoon ready to scrape the main marshmallow creme spoon.

Have a spoon ready to measure the vanilla.  Use two saucers so that you have a place to set all the messy spoons.

Have the mixer plugged in and ready to go.  Have the fudge pan (lightly greased--I use spray or the butter wrappers) on a cooling rack ready to receive the fudge.

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