Eat Bake Drink Cook

Bake: Fudge, Two Ways


I made you some fudge!  Two kinds!


I am embarrassed, actually really embarrassed, to admit that before this month’s Kitchen Challenge, I had no idea that fudge was made in other ways than in a microwave.  I am going to blame it on too much Pintrest.  After hibernating for such a long time, I decided it was best to come back with one of the best desserts I have ever made.  I wasn’t sure what to expect and thought making fudge would be pretty difficult like the rest of the challenges.  However, I was pleasantly surprised at how easy this was.  I’m not usually a fan of just a big hunk of fudge.  It is actually is too rich for me, so to cut the sweetness a bit, I tossed in some walnuts and peanut butter to jazz it up a bit. To make two kinds, I simply used my foil to separate the pan.  You can always just leave it as one whole piece.


I could not. stop. licking. my spoon.  It was sooooo chocolatey and rich, but in a good way!  I can’t believe how different this tastes as opposed to the microwave kind.   The best part about this too is that even though it is a small pan, you cut it in such small pieces and it makes a lot to go around. I choose this recipe too because it doesn’t require a ton of expensive chocolate, just cocoa powder.  Like I said, easy. And amazingly delicious.


Bake: Fudge, Two Ways


  • 3 cups sugar
  • 3/4 cups unsweetened cocoa
  • 1/2 teaspoon salt
  • 1 1/2 cup half and half
  • 2 tablespoons light corn syrup
  • 1/4 cup butter, cut into chunks
  • 1 tablespoon vanilla
  • 1/4 cup peanut butter
  • 1/4 chopped walnuts
  1. Line an 8 in by 8 in baking pan with foil. Grease pan with butter. If you are making 2 kinds of fudge, pull the foil up in the middle of the pan to create a divider.
  2. Put the sugar, cocoa, and salt in a saucepan, stir to combine.
  3. Stir in corn syrup and half and half.
  4. Add in butter.
  5. Heat over medium heat until sugar is melted.
  6. Turn up the heat to medium heat and heat until the mixture reaches 234 degrees on a candy thermometer.
  7. Remove from heat and allow mixture to cool to 135 degrees.
  8. Stir in vanilla and continue to stir until mixture starts to thicken.
  9. Pour mixture into the prepared baking dish, evenly dividing it between the 2 sides.
  10. Place dollops of peanut butter on top of the fudge and use a knife to swirl the peanut butter in fudge.
  11. Sprinkle walnuts on the other half of the fudge and swirl with a knife.
  12. Allow to set in the refrigerator for at least 2 hours.
  13. Remove from foil and cut into bite size pieces. Store in an airtight container.
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This recipe was adapted from Land O’Lakes.

  • Liz @ Floating Kitchen 03.07.2014, 12:07 PM

    What a great idea to separate the pan with foil. I will try that next time!

    • eatbakedrinkcook 03.07.2014, 6:18 PM

      It was a last minute decision, but I’m glad it worked!


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Erin B in DC!



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