Peanut Choc-Scotch Fudge

  • Recipe By
  • Published Dec 23rd
  • Ready In45m
  • Servings24
  • Calories300
Best of all worlds, this fudge is to die for!

Peanut Choc-Scotch Fudge Ingredients

The following are the ingredients needed to make delicious Peanut Choc-Scotch Fudge for 24 servings:

  • 3/4 cup butter
  • 3 cups white sugar
  • 3/4 cup milk
  • 3/4 cup peanut butter
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 teaspoon vanilla extract
  • 1 (7 ounce) jar marshmallow creme

Peanut Choc-Scotch Fudge Cooking Instructions

  • Prep10m
  • Cook15m
  • Ready In45m

To cook Peanut Choc-Scotch Fudge, you need about 10 minutes of preparation time. The time needed to cook this Peanut Choc-Scotch Fudge is about 15 minutes , and you can serve your Peanut Choc-Scotch Fudge within 45 minutes . The following are the steps to cook Peanut Choc-Scotch Fudge easily:

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 300 calories; 14.1 grams of fat; 42.4 grams of carbohydrates; 2.7 grams of protein; 16 milligrams of cholesterol; 96 milligrams of sodium.

  1. Mar 29th 2011

    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 du ...

  2. Aug 6th 2010

    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 cu ...

  3. Dec 27th 2007

    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 ...

  4. Dec 4th 2007

    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 ...

  5. Jul 25th 2007

    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 he ...

  6. Nov 7th 2006

    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 ...

  7. Dec 18th 2005

    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 e ...

  8. Dec 17th 2002

    This fudge was really tasty and easy to make. The only thing I changed was I lined the pan with foil instead of greasing it and it came out great.

  9. Jul 2nd 2002

    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 w ...