This is one of my favorite fudge recipes - chocolate, peanut butter, caramel, and nougat - homemade Snickers fudge!
My favorite Snickers fudge recipe! A delicious Christmas treat!
This is my kind of fudge! Many traditional, plain fudge recipes are too chocolaty and rich for me. I know, I know, for many of you that is a good thing. But fudge with a caramel layer? Yes, please! These delightful, layered treats are like a rich, homemade Snickers candy bar.
The amount of peanut butter flavor can be adjusted according to taste. I prefer to either omit or add just 1 tablespoon of the peanut butter in the nougat layer. It is definitely delicious either way though!
I recommend using high quality and delicious chocolate chips for this recipe. My favorite milk chocolate chips are Guittard. They usually go on sale sometime during the holiday baking season at one of my local grocery stores.
This recipe is all about layering on the deliciousness. Each simple layer sets up in the freezer while you prepare the next layer. You will want to keep the fudge cold or it will start to “melt.” When I give these treats to neighbors and friends, I make a little note letting them know to keep it refrigerated.
While it may look complicated with the 4 layers, it is actually still pretty simple. The chocolate layers only take about 2 minutes to prepare and the caramel layer is only as long as it takes the caramel to melt. The nougat layer is where most of the ingredients come into play, but it takes less than 10 minutes still.
Gather up your ingredients and supplies, including a spatula for spreading the layers, and make space in your freezer!
Speaking of the freezer, one of the perks of this Snickers fudge is that you can make it in advance and just keep it in the freezer for up to a week, maybe longer. Then just remove from the freezer about 10 or 15 minutes before serving.
You might also like this easy Reese’s fudge recipe.
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Snickers Fudge Recipe
This is one of my favorite fudge recipes - chocolate, peanut butter, caramel, and nougat - homemade Snickers fudge!
Print Rate
Prep Time: 45 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 45 minutes minutes
Serves: 80
Adjust Servings: 80
Ingredients
2nd Layer - Nougat:
- 4 tablespoons butter
- 1 cup sugar
- ¼ cup evaporated milk
- 1 ½ cups marshmallow creme about 7 ounces
- 1 tablespoon to 1/4 cup creamy peanut butter depending on preference (optional)
- 1 teaspoon vanilla
- 1 cup salted peanuts chopped
Instructions
Line a 9x13 pan with parchment paper.
In a small bowl, combine chocolate chips and peanut butter. Heat in the microwave for 30 seconds and stir. Microwave again for 30 seconds and stir until creamy and smooth. You may need to repeat microwaving one more time. Pour the chocolate mixture in an even layer into the bottom of the prepared pan. Place pan in freezer.
In a medium saucepan, melt the butter over medium heat. Stir in the sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes. Remove from heat and immediately stir in marshmallow crème, peanut butter (if adding), and vanilla. Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the freezer and spread evenly. Place back in freezer.
Add the caramels and evaporated milk to a small saucepan. Cook over medium-low heat, stirring constantly, until caramel is melted and smooth. Remove pan from freezer and pour caramel over the second layer. Place back in freezer.
In a small bowl, combine chocolate chips and peanut butter. Repeat microwaving intervals used for the first layer. Stir until creamy and pour in an even layer onto the top.
Refrigerate for at least 1 hour, or freeze for 30 minutes, before serving. Lift the parchment paper and fudge out of the pan and cut the fudge into small squares when ready to serve. Keep refrigerated or frozen.
Nutrition
Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Sodium: 34mg | Fiber: 1g | Sugar: 9g
Recipe Adapted From: Pip and Ebby
FAQs
Tips for Making Fudge
- Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
- Avoid Stirring Once the Mixture Comes to a Simmer. ...
- Beat Thoroughly.
The nougat is made from whipped egg white, corn syrup, sugar and salt (at this point, it's the same nougat that is used for Milky Way), then it has peanut butter added to it. Machines then pipe the nougat out onto a roller, where its flatted to the right thickness needed for the base of the bar.
Why did Marathon change its name to Snickers? ›
Snickers was actually named the Marathon mar in the UK between 1967-1990 because the original name rhymes with 'knickers' - so to avoid controversy, they decided to change it. In 1990 Mars wanted universal names for its products so the firm changed it back to Snickers.
What is in the middle of a Snickers? ›
Packed full of peanuts, caramel and nougat cloaked in creamy milk chocolate, SNICKERS Full Size Candy Bars help satisfy hanger. Stock up on Full Size candy satisfaction with this six-count SNICKERS Full Size candy bar pack.
What is the secret to smooth fudge that is not gritty? ›
To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.
Do you stir fudge while it is boiling? ›
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.
What is the Snickers controversy? ›
Snickers in Spain has pulled a controversial TV advert that was heavily criticised for being hom*ophobic. The 20-second commercial shows Spanish influencer Aless Gibaja transform into a bearded man with a low voice after eating a Snickers ice cream.
What is the most sold chocolate bar in the world? ›
The annual global sales of Snickers is over $380 million, and it is widely considered the bestselling candy bar in the world. Mars Inc.
What does Snickers stand for? ›
At the time, the couple had been planning to create a new candy bar and put it in production as a nameless bar — that is, until one of their favorite horses named Snickers died. So, to honor the horse, Ethel and Frank gave the “no-name” bar the name Snickers.
What is the oldest candy bar? ›
Fry & Sons and currently manufactured by Cadbury. Launched in 1866—nineteen years after Fry's created the first moulded, solid chocolate eating bar (in 1847)— Fry's Chocolate Cream is the first mass-produced chocolate bar and is the world's oldest chocolate bar brand.
The satisfying product came to the UK in 1968 but was named the iconic MARATHON. This was then later changed to SNICKERS in 1990.
What is the most popular candy bar in America? ›
Snickers is the top selling candy bar in the U.S., with over $400 million in annual sales. Hershey's Milk Chocolate ranks second in annual U.S. sales, earning over $300 million each year. Kit Kat comes at third position in the U.S. with over $200 million in revenue.
What is the mold on a Snickers bar? ›
Chocolate cannot grow mold. Sugar bloom or fat bloom are the only things you'll see happening on chocolate. This only happens when the chocolate is improperly tempered or improperly stored. May not look pretty or taste good, but it's not moldy.
What is in a baby Ruth? ›
Baby Ruth is an American candy bar made of peanuts, caramel, and milk chocolate-flavored nougat, covered in compound chocolate. Created in 1920, and named after the deceased U.S. presidential daughter, Ruth Cleveland, it is distributed by the Ferrara Candy Company, a subsidiary of Ferrero.
What makes high quality fudge? ›
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
What gives fudge its firm texture? ›
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
What does cream of tartar do in fudge? ›
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
How do you keep fudge smooth? ›
If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
