Published Jun 19th
Prep 10m Cook 15m Additional 20m Ready In 45m
Servings 1 - 9x13 inch dish Calories 299.6

Best of all worlds, this fudge is to die for!

Recipe Ingredients

  • ¾ cup butter
  • 3 cups white sugar
  • ¾ cup milk
  • ¾ cup peanut butter
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 teaspoon vanilla extract
  • 1 (7 ounce) jar marshmallow creme

Cooking Directions

  1. 1 Lightly grease a 9x13 inch dish.
  2. 2 In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.

Nutrition Facts

  • Calories 299.6
  • Carbohydrate 42.4 g
  • Cholesterol 15.9 mg
  • Fat 14.1 g
  • Fiber 0.9 g
  • Protein 2.7 g
  • Saturated Fat 7.6 g
  • Sodium 95.9 mg
  • Sugar 38.3 g


  1. I personaly love butterscotch and had to try this out when I first seen it. I cut the recipie in half but followed it exactly afterwards. (except I did add a couple extra table spoons PB due to other reviews saying it lacked the PB taste) EXCELENT! It was a hit along friend and family. - Read more ...
  2. i don't have a candy thermometer and didn't quite understand the cold water technique so my fudge turned out a little grainy. Regardless it had a fairly nice taste. i used an extra third cup of chocolate and that helped tone down the butterscotch. pretty good.
  3. Followed the recipe as written except I started with a bigger pan (having had experience cooking this type of sugar butter milk combination before). Checked for the soft ball stage after approxiately 2-1/2 to 3 minutes at a full rolling boil...perfect. Got rave reviews from everyone. Great flavor really nice texture. The butterscotch does slightly - Read more ...
  4. Pretty tasty! The only problem I ran into was that the recommended pot size was not big enough! (I doubled the recipe) In the midst of a saucepan boil over I switched everything to a stock pot - plenty of room for mixing in and it didn't boil over. OVerall this was an easy recipe - Read more ...
  5. I found this to be VERY dry and although it had good flavor would not make it again. It was TOO sweet and along with the texture I was not impressed with this one.
  6. Very good. I did make changes due to my limited ingredients on hand. I only ever have fat free milk and have found that this can be a problem in fudge making. So I used up some left over heavy cream and half and half that I had. Also had not semi-sweet or butterscotch chips - Read more ...
  7. The texture of this recipe was amazing but the butterscotch to chocolate to peanut butter ratio was really in need of improvment. First of all I could barely taste the chocolate or peanut because of all the butterscotch! The butterscotch chips were so rich that next time I think I'll cut them down to a - Read more ...
  8. Everyone LOVED this! First time fudge making It was great! Sent it to my husbands company holiday party. The only problem ( I think with all fudge) is that it was hard to get out. My kids even overbuttered the dish. I am going to make it again and use parchment paper. Thanks for the - Read more ...
  9. this recipe did combine the best of all worlds. i thought it could have used a lot more chocolate, but my husband LOVED it. BEWARE: this is very, very sweet, again my husband liked it that way. also, i don't have a candy thermometer so i have no idea what temperature i boiled it to - Read more ...

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