Peanut Butter & Chocolate Swirl Fudge Recipe


  • 1 x 397g Can of Condensed Milk
  • 240g Dark Chocolate
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Bicarbonate of soda
  • 200g White Chocolate
  • 65g Smooth Peanut Butter

Cooking Instructions:

  1. Lightly grease and line the base & sides of your baking tin.
  2. Make sure to leave an overhang so you can pull out the fudge at the end. Break the dark & white chocolate into pieces.
  3. Then take out two medium sized saucepans. In one, pour in half the condensed milk, the dark chocolate, vanilla extract & half the bicarbonate of soda.
  4. In the other, pour the remaining half of condensed milk, the white chocolate, the peanut butter & the remaining half of bicarbonate of soda.
  5. Gently melt both over a low heat until everything is melted & smooth. Stir regularly. Pour the chocolate mixture into the prepared tin and spread out with the back of a spoon.
  6. Top with the peanut butter mixture then take a skewer or knife and swirl, creating a marble like effect.
  7. Leave at room temperature for 20 minutes or so to cool down before placing in the fridge to set for at least 3 hours.
  8. When completely set, lift the fudge out of the tin & slice into a 6 x 6 grid, making 36 pieces. Store in the fridge in an airtight container.
  9. This will keep for at least a week.

Recipe Source here

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