Fudge is a Christmas tradition in my family, my mom or sister always makes it for us to enjoy on Christmas Eve (and for days after!) I’ve never really made it myself but I recently came across a recipe for Apricot Raspberry Cheesecake Fudge from A Mom’s Take and while it looks amazingly delicious, I’m personally not a big fan of white chocolate or apricots by my little pregnant brain immediately went to: That would be awesome as a Peanut Butter and Jelly fudge!!!
So my mommy picked up the ingredients when she was out and we tried it and I was right, it was heavenly!
The ingredients are pretty basic:
- 1/4 cup Butter
- 2 1/2 cups coconut sugar
- 5 oz Evaporated Milk
- 3 cups Marshmallows
- 6 oz Neufchatel or Cream Cheese
- 12 oz Peanut Butter Chips
- 2 tsp vanilla
- Grape Jelly
It’s also super simple to make. Line a 8×8 or 9×9 square pan with waxed paper or foil. If you are using large marshmallows (like we did), cut them in to quarters to help them melt faster and to get a more accurate measure.
Combine the butter, sugar, milk and marshmallows in a large pan and stir over medium heat until marshmallows are melted and the mixture boils and reaches a temperature of 234º.
Remove from the heat and add the neufchatel/cream cheese and peanut butter chips. Mix until melted and combined.
Add vanilla and pour fudge into prepared pan and dollop jelly on top.
Swirl jelly with a toothpick and allow to cool in the pan. (Our Florida humidity and heat prevented the fudge from setting fully so I ended up popping it in the freezer where it set up perfectly and it became a cool, refreshing treat!)
I love all sorts of fudge… great recipe!
Thanks, Jenn! It is super good but soooo rich!