My children love to eat fudge as a special treat, but I’ve found that fudge is pretty tempermental and that it’s not quite so easy to make. However, I do seem to have better luck making the “no-cook” fudge varieties. This is one of my favorite recipes for fudge because it’s easy and relatively inexpensive to make. I have never had this recipe fail me! That’s a bonus.
If the fudge doesn’t turn out like you’d hoped, I have found that failed fudge tastes great as an ice cream topping. No one need know that it was really supposed to be fudge!
To make this easy, “no-fail” fudge recipe, you’ll need:
1/2 cup of peanuts
1 cup of semisweet chocolate chips
2 1/2 cups of peanut butter chips
6 ounces of cream cheese
3 cups of confectioners’ sugar
2 Tablespoons of milk
1/2 teaspoon of vanilla extract
Line a 9 inch square pan with foil. Un-shell and chop the peanuts finely. Melt chocolate in a double boiler.
If you don’t have a double boiler, simply place the chocolate in a saucepan that is sitting in a frying pan filled with water. As the water in the frying pan boils, the chocolate in the saucepan will melt without any risk of burning. Use a separate saucepan to melt the peanut butter chips in the same manner.
Beat together the cream cheese(do not use the reduced fat version), sugar, milk and vanilla. Beat the melted peanut butter chips into the cream cheese mixture.
Press half of the peanut butter mixture into the bottom of the pan. Cover the mixture with foil to prevent the fudge from drying out. Cool the peanut butter mixture to solidify and then remove the foil. Spread the melted chocolate over the peanut butter fudge in the pan.
Freeze for 5 minutes to set the chocolate quickly. When the chocolate layer is cooled and set, press the remaining peanut butter mixture over the chocolate layer. Top with the chopped peanuts for decoration.
Cover. Put in the refrigerator to set the fudge. When set, cut into squares as desired.