A traditional Mexican dish known as rajas con queso features roasted poblano peppers and sweet corn kernels cooked in a creamy sauce made from Mexican cheese.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 72 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- ⅔ cup butter
- 4 ½ cups white sugar
- 1 (12 fluid ounce) can evaporated milk
- 2 (7 ounce) jars marshmallow creme
- 16 ounces chocolate candy (such as Hershey’s®)
- 2 ½ cups milk chocolate chips
- 2 cups peanut butter (Optional)
Instructions
- Grease a 9×13-inch baking pan. Set aside.
- Bring butter, sugar, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5 to 7 minutes, then remove from heat and quickly stir in the marshmallow cream, chocolate candy, and chocolate chips, until the chocolate has melted and is fully incorporated. Pour chocolate mixture into the prepared baking pan. Dot the top of the fudge with peanut butter. Swirl a knife through the fudge and peanut butter to create a marble effect. Cover and refrigerate until firm, about 1 hour. Cut into squares for serving.
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 59 mg |
| Sugars | 23 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
PERFECT fudge! Took a little longer than most marshmallow fudge recipes, but MUCH better result. Creamy and sweet. Listened to the other reviewers and warmed the peanut butter before spreading it. Made it a second time without peanut, but added walnuts and it was great, too. Thanks, Fat Pete and Rita!!!
this was my first time making fudge. it was so easy to make and turned out amazing!! i softened the peanut butter in the microwave before drizzling it on top. im not sure it would have incorporated itself into the mixture otherwise.
Super good. I mixed 1 cup of the peanut butter into the batter and then swirled the other at the end. Very thick in a 10×13 pan. Could easily make 2 pans.
I can’t believe I would say this about fudge but this recipe was way too sweet! I love the name and how the poster discovered this recipe and that’s why I tried it. As for a review… if you like really sweet fudge this is the recipe for you. I followed the recipe exactly (my prerequisite for reviewing) and if I were to make it again I would either cut down the sugar or choose 60% bittersweet chocolate. The texture was beautiful and the end result was a nice looking candy as well as a seriously fun name … but for me way too sweet!
An excellent flavor to add is malt powder stirred in after removed from heat. Don’t add to recipe during cooking.
This was an excellent recipe. Freeze or refrigerate it to get it to set up properly. My daughter-in-law called it “magical!” Thank you Fat Pete!
Loved it! It rivals my family’s recipe, which takes much longer and is very tempermental and can sugar easily if not handled correctly. This was fast, easy, creamy, sets nicely and presents beautifully . No thermometer or expertise needed. I left off the peanut butter and added lots of walnuts – we are a nutty family. 😉
I was expecting more of a “pop” of flavor. Seemed to meld and not stand out.
I have used this recipe for 5 years now! I don’t really like fudge, but this is delicious. The peanut butter helps balance the sweet. I use semi-sweet chocolate chips instead of milk chocolate. I divide the batch into 2 pans bc it makes a lot. Sometimes I keep one side plain or add cherries or nuts. My family and friends love it!
This is the best fudge we have made! We make it every year.
This is definitely a recipe I make every Christmas since I found it three years ago. Hubby loves it and it makes a great (easy) alternative for cookie exchanges!
Simple and delicious! I make this Atleast twice a month for my brother who is in love with it!
This fudge was easy to make and tastes very good. The recipe makes a lot! In my 13″ x 9″ pan, it was a 1 1/2″ inches deep! If I make this again, I’ll halve the recipe but use the same pan. Also, I used natural peanut butter on the top but it never set up like the fudge did. Next time, I’ll pour half the fudge into the pan, add the layer of peanut butter, and then pour the rest of the fudge on top.
Taste is good, but I’m only giving 2 stars because even after letting it refridgate overnight, it is still the consistency of nutella. I followed the recipe precisely, and the end product did not set up even after an overnight. I’m not sure where I went wrong. So now I have a 9×13 pan of chocolately goo.
I just made it,still chilling but the only problem I had was with the peanut butter..i chilled it for like half hour and then spread it on top..not too pretty but sure it’ll taste good!
Made this for the holidays and found this to be very creamy and smooth but very soft as well. Took a long time to set and even then it would turn almost to mush after about 5 minutes out of the fridge. Peanut butter did not mix in well either leaving large globs of peanut butter within the fudge.
Perfect! Loved this recipe. The only thing is, it didn’t need 2 cups of peanut butter. If you just want it marbled on top, one cup is more than enough. I loved the contrast between the PB and chocolate. Better than regular peanut butter fudge.
I’m not a fudge fan, but made it for my fam and got rave reviews. I did like the others suggested and put the peanut butter into the pan. I also did half almond butter, half peanut butter, just for kicks.
For Pete’s sake this is good fudge! 🙂 The consistency is spot on in my opinion, very smooth and creamy. The peanut butter was no problem swirling in because I microwaved it maybe 20 seconds, then poured it on. I used chunky peanut butter…fabulous! Thank you Pete, and Rita for sharing!
Make this every holiday. Packs on the pounds, packs on the zits, but I don’t care because it is so delicious.
I didn’t like this fudge, at first – but after letting it sit for a day, it grew on me. And, received GREAT compliments from all that tried it. It’s easy enough to make. I made a batch w/out peanut butter for my son who has peanut allergies and nobody liked that near as much as the one with peanut butter. I also found it hard to swirl the peanut butter, so think I’ll go with other reviewers and just melt the PB into the mix, next time. My biggest hang-up regarding this fudge is that the color is not that appealing. I used a mix of semi-sweet and milk chocolate which turned a weird gray-brown after adding the marshmellow.