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Chocolate Marshmallow Peanut Fudge

The combination of sweet and salty is a popular food trend and this recipe fits it well. To emphasize the trend, sprinkle the top of the fudge with a little Kosher salt. For the holidays, replace salt with multi-colored cookie sprinkles. Package fudge in air-tight cookie tins for gift giving.


  • Two 12-ounce packages of semi-sweet chocolate chips
  • 2 tablespoons butter or shortening
  • 3 cups miniature marshmallows
  • 2 cups salted peanuts


  1. Line a 13" x 9" baking pan with release foil.
  2. Melt chocolate chips and butter in a large heat-proof bowl over a pan of hot, not boiling, water.
  3. Stir the chocolate every few minutes. Take the bowl off the pan.
  4. Gently stir in marshmallows and peanuts. Pour the fudge into the prepared pan. (The marshmallows will not be melted.)
  5. Spread out evenly, cover and refrigerate for at least three hours to set. Let the fudge come to room temperature before slicing into small squares. Makes about 120 pieces of fudge.