Peanut Butter and Jelly Fudge

Fudge is a Christmas tradition in my family, my mom or sister always makes it for us to enjoy on Christmas Eve (and for days after!)  I’ve never really made it myself but I recently came across a recipe for Apricot Raspberry Cheesecake Fudge from A Mom’s Take and while it looks amazingly delicious, I’m personally not a big fan of white chocolate or apricots by my little pregnant brain immediately went to: That would be awesome as a Peanut Butter and Jelly fudge!!!

So my mommy picked up the ingredients when she was out and we tried it and I was right, it was heavenly!

The ingredients are pretty basic:

• 1/4 cup Butter
• 2 1/2 cups coconut sugar
• 5 oz Evaporated Milk
• 3 cups Marshmallows
• 6 oz Neufchatel or Cream Cheese
• 12 oz Peanut Butter Chips
• 2 tsp vanilla
• Grape Jelly

It’s also super simple to make.  Line a 8×8 or 9×9 square pan with waxed paper or foil.  If you are using large marshmallows (like we did), cut them in to quarters to help them melt faster and to get a more accurate measure.

Combine the butter, sugar, milk and marshmallows in a large pan and stir over medium heat until marshmallows are melted and the mixture boils and reaches a temperature of 234º.

Remove from the heat and add the neufchatel/cream cheese and peanut butter chips.  Mix until melted and combined.

Add vanilla and pour fudge into prepared pan and dollop jelly on top.

Swirl jelly with a toothpick and allow to cool in the pan.  (Our Florida humidity and heat prevented the fudge from setting fully so I ended up popping it in the freezer where it set up perfectly and it became a cool, refreshing treat!)