Photo: Ryan Benyi; Styling: Lynn Miller
Prep Time
5 Mins
Cook Time
5 Mins
Chill Time
3 Hours
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,

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

hillbillyhobbit's Review

October 26, 2012

butlercook's Review

December 20, 2011
I've been waiting and waiting for my fudge to set. After looking at several other recipes I've seen that they want you to boil the mixture until softball stage. I've reread the recipe to see if I missed something or did it wrong. Has anyone else had trouble getting this recipe to set?

bca103152's Review

January 05, 2011
Agree with previous review. The base is great, but next time I will use more nuts and eliminate the popcorn. Maybe used mixed nuts? Wonder haw that will be...

ribbitthis's Review

December 11, 2010
The fudge/ peanut combo is great. But the popcorn gets stale (chewy) & I dont like that aspect of the recipe