Peanut butter fudge

It's recipe time y'all, and today we're talkin' fudge. You can't go wrong with fudge! It's so easy and takes practically zero cooking skills. Usually I stick to regular old chocolate fudge, but recently I've been mixing it up. This recipe is for plain chocolate fudge, but deviation is encouraged. I got this recipe from my mom a few years back, it's the recipe she always made growing up and has always been my favorite. I think it's from the condensed milk container back in the day? Wherever it's from, it lives up to it's name, it's pretty "foolproof".

"Foolproof Fudge"

For the simple version you'll need:

- 18oz of semi-sweet chocolate chips
- 1 (14oz) can Eagle Brand sweetened condensed milk (I'm sure you can use any brand, but this stuff makes the best fudge in my opinion)
- Dash of salt
- 1.5 tsp vanilla extract

Now, to mix it up you can sub out half (or a third, or fourth, or whatever) white chocolate or peanut butter chips, etc, for the semi-sweet chocolate chips. Throw some nuts in there if you want. Coconut would probably be pretty good. Seriously put whatever you want in there, the sky (or the size of your pan) is the limit really.

For this particular batch of fudge I used about 12 oz of peanut butter chips and 12oz of semi-sweet chocolate chips. I made a large batch, so I increased the other ingredients as well.

SO, first you'll want to line a 8"x8" or 9"x9" pan with wax paper. Then in saucepans over low heat, melt the chips with your condensed milk. I divide up the condensed milk accordingly if I'm using multiple types of chips. Stir often and make sure it doesn't burn to the bottom.

Once it's all melted and smooth, add your salt and vanilla (again, divide up between pans if using multiple chips).

Then spread your first layer (or all of your melted fudge if you're doing one flavor) into your pan. It doesn't really matter which goes first, but I'd do whichever you have more of if you're not doing half and half.

Then add the next layer on top and smooth it out. You can also bang the pan a bit on the counter (if it's not a glass pan) to help it settle.

Here comes the fun part, marble that nonsense! It's so easy but it looks so pretty and fancy! I just use the end of a wooden spoon and swirl it around the pan, bringing up the bottom layer into the top. I want it to be mixed well but not to the point that it blends into one color. Although I'm sure it would taste great, it doesn't look as cool. And I'm all about looking cool.

Now throw that sucker into the fridge and let it cool for two+ hours. Once it's thoroughly chilled, you're going to flip it over onto a cutting board. Peel the wax paper off and cut it up into whatever size pieces you like. Fudge is super rich so I usually do about 1 inch squares.

And you're done! Store it loosely an airtight container at room temp, although we keep ours in the fridge because it's pretty good cold, especially in the summer!

Share it with your friends (or don't)! Fudge is great for sharing/gifting because it keeps really well and is super easy to package. I took half to work and Brendon took half to his work. Plus we ate some obviously.

And like I said this is soooo easy to alter. I've done it with white chocolate and subbed out the vanilla extract for almond and it was pretty delish. But honestly, as good as the fancier versions are, the regular old chocolate will always be my favorite. Just like my momma made it.