Recipe by: Lisa Prince
Peanut butter and jelly fudge
My friend and food writer, Debbie Matthew shared this recipe. Great fudge recipe without the preserves. You could swirl different types of preserves or even dark chocolate. This one is a keeper!
Servings: 16
Cook Time: Prep time: 25 minutes; Total time: 4 hours and 25 minutes
Meal Type: Dessert
NC Ingredients: Peanut butter
Ingredients
1
(7 oz.) jar marshmallow cream
1
(12 oz.) package white chocolate chips
3/4
cup creamy peanut butter
1/4
cup crunchy peanut butter
3/4
cup unsalted butter
2 ½
cups granulated sugar
1
cup heavy whipping cream
3/4
cup strawberry preserves
pinch of kosher salt
Directions
- Line a greased 8-inch square baking dish with greased parchment paper. Set aside.
- In a large mixing bowl; add marshmallow cream, white chocolate chips and peanut butters. Set aside.
- In a large saucepan, combine butter, sugar, salt, and whipping cream. Bring to a boil over medium high heat. Boil for 4 full minutes.
- Pour boiling mixture over ingredients in mixing bowl. Using an electric mixer beat for about 1-2 minutes, until smooth and creamy (and white chocolate is completely melted).
- Pour half of the mixture into bottom of baking dish. Top with strawberry preserves.
- Using a knife, swirl the jelly into the fudge. Top with the remaining fudge mixture.
- Swirl again with the knife, to mix the preserves into the peanut butter layers.
- Refrigerate 4 hours, or overnight, until set. Cut into bites and enjoy.
- Store in airtight container in refrigerator for up to a week, if it lasts that long…
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.