Why it works: Peanut and chocolate are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,279 recipes. Both carry 2-ethyl-3,6-dimethylpyrazine, which smells roasted, nutty. The science ↓
Chocolate Chip Peanut Butter Fudge
About 8 dozen pieces or 3-1/2 pounds candyIngredients
Directions
Prepare the pan
Line 13x9x2-inch pan with foil, extending foil over edges of pan. Butter foil lightly; set aside.
Make the fudge
Stir together sugar, marshmallow creme, evaporated milk, peanut butter and butter in heavy 4-quart saucepan.
Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes.
Remove from heat. Immediately add chocolate chips, stir until smooth.
Pour into prepared pan; cool until firm.
Cut and store
Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.
Store in tightly covered container in cool, dry place.
NOTE: For best results, do not double this recipe.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Marshmallow | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Peanut + chocolatetop 6% of all pairsSmell alikemoderateCooked together1,279 recipes
Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).
-
Sugar + evaporated milktop 11% of all pairsSmell alikemoderateCooked together804 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Sugar + chocolatetop 13% of all pairsSmell alikemoderateCooked together15,404 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Evaporated milk + chocolatetop 13% of all pairsSmell alikelowCooked together269 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Peanut + buttertop 16% of all pairsSmell alikemoderateCooked together1,754 recipes
Shared aroma: trans-2-decenal (waxy, orange).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Forms the bulk of the fudge and sets into a firm, sweet structure as it cools.
- Marshmallow creme
- Adds sweetness and a smooth, soft texture to the fudge.
- Evaporated milk
- Provides moisture and milk solids that give the fudge a creamy texture.
- Peanut butter
- Adds fat and peanut flavor, contributing to a smooth, rich texture.
- Chocolate chips
- Melt into the hot mixture to add chocolate flavor and richness.
The step that matters
Boil and stir 5 minutes. Boiling the mixture for the full time cooks off enough water and brings the sugar to the concentration needed for fudge to set firm. Stirring keeps the sugar from scorching or crystallizing unevenly.
Swap the peanut
How well each one fits the dish's main ingredients (sugar, evaporated milk, butter, chocolate):
- Almondfits about as well
- Pecansfits about as well
- Peanutthe original
- Hazelnutfits about as well
Fit is the average pairing score against sugar, evaporated milk, butter, chocolate. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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