This fudge pairs salted peanuts and plain popcorn with semisweet chocolate chips and sweetened condensed milk. Plus, the popcorn and peanuts add irresistible crunch,

Recipe by MyRecipes September 2010

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Ryan Benyi; Styling: Lynn Miller

Recipe Summary

prep:
5 mins
cook:
5 mins
chill:
3 hrs
total:
3 hrs 10 mins
Yield:
16 pieces (about 2 lb.) (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

286 calories; fat 17g; saturated fat 9g; protein 5g; carbohydrates 34g; fiber 2g; cholesterol 14mg; sodium 121mg.