Sally’s Baking Addiction: Can’t Stop, Won’t Stop Obsessing Over this Peanut Butter Cup Fudge

05/08/2015 at 12:56 PM ET

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Sally McKenney Quinn; Inset: Sharon Talbott

Baking enthusiast Sally McKenney Quinn is the author of the popular blog and cookbook Sally’s Baking Addiction as well as‘s newest food blogger. Check back each month for her latest easy-to-follow recipes! Warning: Don’t read when hungry.

Chocolate and peanut butter go together like peas and carrots, summer and sand, wine and girls nights.

The two make an undeniably tasty flavor combination that puts all other food pairings to shame. It’s hard to resist. No, wait. Impossible to resist!

When I began writing my second cookbook, Sally’s Candy Addiction, I knew I had to create a fudge recipe combining these soul mate flavors. Something that would be far superior to all other fudges. I came up with this stovetop peanut butter fudge. This fudge has a rich peanut butter taste with a creamy texture that melts in your mouth. Chopped chocolate is stirred in after the fudge cooks, creating swirls and layers from corner to corner of the fudge.

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Sally McKenney Quinn

Something I didn’t do with the recipe in my cookbook is add chopped peanut butter cups on top. I saved that just for you. I have no doubt in my mind that you’ll love this extra layer of indulgence!

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Sally McKenney Quinn

Sally’s Candy Addiction, with 75 new and photographed recipes including toffee, fudge, truffles, and caramels, is currently for pre-sale and will come out this September. Get your sweet tooth ready!

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Sally McKenney Quinn

Sally’s Peanut Butter Cup Fudge
Makes 64 1-inch squares

Special Equipment
3-quart heavy duty saucepan
Candy thermometer

1 and ½ cups (300g) sugar
¾ cup (160ml) heavy cream
⅔ cup (163g) creamy peanut butter (not natural style)
¼ tsp. salt
1 tsp. vanilla extract
2 oz. (56g) semi-sweet chocolate, chopped
6 Reese’s Peanut Butter Cups Miniatures, chopped

1. Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside.

2. Combine sugar and cream in a 3-quart heavy-duty saucepan over medium heat. Attach a candy thermometer to the side of the pan. Stirring lightly every 2 minutes with a wooden spoon, bring the mixture to a boil. Once boiling, stop stirring and allow the mixture to boil until the thermometer registers 250°F (121°C). Turn off the stove, remove pan from the heat, and stir in the peanut butter, salt, and vanilla.

3. Gently fold in the chocolate, creating swirls. Do not stir to completely combine; you want those pretty chocolate swirls. Transfer mixture to the prepared baking pan. Do not scrape the sides of the saucepan. Smooth fudge into an even layer. Press chopped peanut butter cups on top. Cover tightly with aluminum foil and allow fudge to set at room temperature, about 4-6 hours.

4. Once set, remove the fudge from the pan by lifting out the aluminum foil. Using a large sharp knife, slice the fudge into 1-inch squares.

Prep time: 25 minutes
Total time: 4 hours, 25 minutes

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Showing 7 comments

Bhavana on

Wow, this looks so tasty. This is something that I’d make to take to work or some other event. There’s no way I would keep this fudge at home. My husband and son don’t like this type of thing, so I’d be the only one eating it.

Gigi on

Looks and sounds yummy, but doubt I’d ever make it. Seems like a lot of work involved from the directions.

Sang Cisnero on

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Melodie Janway on

Nice info! I was searching for such information in the past 5 hours. Now I found this post. Thank you and very cool blog btw.

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