This time of year is rough on me. I struggle with it emotionally and physically. I’m talking of course about being surrounded by sweets 24/7. I’m struggling to physically get my butt into my pants and I’m struggling emotionally trying to convince myself to not eat all of the delicious sweets that I have surrounded myself with.
I’m okay with it for now. January will be here before I know it.
But it’s not January, it’s December! And that means that I can justify a lot of fudge and cookies in my life! It also means that I get to make extra batches of Christmas goodies to share with everyone from neighbors to teachers.
This Marbled Peanut Butter Fudge makes a wonderful gift for anyone and this makes a huge batch so you’ll have plenty to go around.
- 1 cup whipping cream divided
- 1 cup light corn syrup divided
- 3 cups semi-sweet chocolate chips
- 2 (10 opackages of peanut butter chips
- 3 cups powdered sugar divided and sifted
- 3 teaspoons vanilla extract divided
- In two small saucepans over medium heat, combine ½ cup of whipping cream and ½ cup of corn syrup in each. Bring each pan to a boil and continue to boil for 1 minute (set a timer if you need to). Remove the pans from the heat and stir the chocolate chips into one pan until melted, then stir the peanut butter chips into the remaining pan until melted. Stir 1 ½ cups of powdered sugar and 1 ½ t. vanilla extract into each pan until well combined. Line a 9x13 pan with aluminum foil and pour the chocolate mixture into the pan. Spread evenly to cover the bottom of the pan. Dollop the peanut butter fudge mixture on top of the chocolate fudge. Using a chopstick or a wooden spoon handle, swirl the two fudges together briefly. (Not too much! You want it to be “streaky”). Refrigerate for 4 hours before cutting into 1-inch cubes. Store in an airtight container. How long does it last? Not very long in my house.