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Popcorn and Peanut Fudge

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 5 mins
Cook time 5 mins
Chill time 3 hrs
Yield 16 pieces (about 2 lb.) (serving size: 1 piece)
This fudge pairs salted peanuts and plain popcorn with semisweet chocolate chips and sweetened condensed milk. Plus, the popcorn and peanuts add irresistible crunch,


  • 4 tablespoons unsalted butter, cut into pieces
  • 1 pound semisweet chocolate chips (about 2 3/4 cups)
  • 1 14-oz. can sweetened condensed milk
  • 1/4 teaspoon salt
  • 1 cup unsalted, unbuttered popcorn
  • 3/4 cup dry-roasted salted peanuts

Nutrition Information

  • calories 286
  • fat 17 g
  • satfat 9 g
  • protein 5 g
  • carbohydrate 34 g
  • fiber 2 g
  • cholesterol 14 mg
  • sodium 121 mg

How to Make It

  1. Line an 8-inch square baking pan with heavy-duty aluminum foil, making sure it is tucked into all corners and there is at least 1 inch overhanging top on all sides.

  2. In a medium saucepan, bring 2 inches of water to a bare simmer. Place butter, chocolate, salt and condensed milk in a stainless-steel bowl big enough to rest on top of saucepan and set it over pan, making sure it doesn't touch water. Heat, whisking occasionally, until chocolate has melted. Don't overheat.

  3. Remove bowl from pan and mix in popcorn and peanuts until fully combined. Scrape into prepared pan and refrigerate until set, at least 3 hours. Cut fudge and serve or store in refrigerator in an airtight container for up to 1 week.