Chocolate Fudge with Peanut Butter Swirls

This fudge is another family favorite I've made since the 1970s, for family and/or for gifts.  In recent years I've added some swirls of peanut butter after pouring the fudge into a baking dish.  

This gives it a marbling effect with the rich taste of chocolate and hint of peanut butter.

This fudge also freezes well, so it can be made ahead of time, then frozen in smaller packages and used as needed.

Chocolate Fudge with Peanut Butter Swirls
2 Tabs. butter
2/3 cup evaporated milk
1-1/2 cups granulated sugar
1/4 tsp.salt
2 cups (4 ounces) miniature marshmallows
1-1/2 cups (9 ounces) semisweet chocolate chips
1/2 cup chopped pecans or walnuts, optional
1 tsp. vanilla extract
2 or 3 Tabs. of peanut butter

In a 3 qt. saucepan, combine butter, evaporated milk, sugar, and salt.  Bring to a rolling boil over medium heat, stirring constantly. 

Boil stirring constantly for 4 to 5 minutes. Remove from heat. 

Stir in marshmallows, chocolate chips, nuts, and vanilla. Stir vigorously for 1 or 2 minutes until marshmallows are melted, and all is blended. 

Pour into a sprayed, foiled-lined baking pan, about and 8 or 9-inch square pan.

Drop teaspoons of peanut butter on top and swirl through fudge mixture. Chill until firm. Cut in desired sizes, about 36 pieces. Makes approximately 2 pounds.

Recipe can be doubled and poured into a 9 x 11 baking dish.
Estimated cost: $5.00 or less.

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