Peanut Butter & Jelly Fudge |Cooking With Amanda

There's a huge debate in my family. Or should I call it the great divide. And it all centers on how to properly make a peanut butter and jelly sandwich.

Here are the main points:

Thin peanut butter, thin jelly

Thin peanut butter, thick jelly

Thick peanut butter, thick jelly

Of course, then there is my husband who is thin peanut butter and NO jelly. (But he doesn't count in this because, duh, who doesn't like jelly?)

I'm sure you can all guess where I stand? I'm option 3, thick and thick. The more the better. Oozing out of the sandwich is preferred, both the peanut butter and the jelly. And if you can make it crunchy peanut butter, I'm in heaven.

My oldest daughter likes her peanut butter thin, with about half a jar of jelly. No joke. It's almost a little TOO much (did I just say that??).

And my youngest girls and son like thin on everything. The thinner the better. As for the jelly, put it on, but makes sure it doesn't ooze out. Really, they just like a small smear that is barely there.

I've been wanting to make a peanut butter & jelly fudge for some time now. But my fear was, what if nobody likes the way I make it? Then I'm stuck eating it all myself (okay, that's not a real problem, I kid!).

Here was my solution: while spreading on the jelly, I kept it real thin on the sides of the fudge, and much thicker near the center. You can swirl it in more too, so that it runs throughout the whole pan of fudge from top to bottom, side to side. But I kinda like the glop in the center, reminded me of my favorite sandwich.

I also used half crunchy peanut butter and half creamy. So in every bite, you had a little bit of crunch. Seriously, it was perfect. I only wish I had made the whole pan my way so I didn't have to share!

How do YOU like your peanut butter and jelly sandwiches??

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Peanut Butter & Jelly Fudge Recipe

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Ingredients

1 jar marshmallow cream
1 11 ounce package white chocolate chips
3/4 cup creamy peanut butter
1/4 cup crunchy peanut butter
3/4 cup unsalted butter
2 1/2 cups granulated sugar
pinch of kosher salt
1 cup heavy whipping cream
3/4 cup strawberry preserves, or your favorite jam

Directions

Line an 8-inch square baking dish with parchment paper. Set aside.
In a large mixing bowl, add marshmallow cream, white chocolate chips and peanut butters. Set aside.
In a large saucepan, combine butter, sugar, salt, and whipping cream. Bring to a boil over medium high heat. Boil for 4 full minutes.
Pour boiling mixture over ingredients in mixing bowl. Using an electric mixer, beat for about 1-2 minutes, until smooth and creamy (and white chocolate is completely melted).
Pour half of the mixture into bottom of baking dish. Top with strawberry preserves. Using a knife, swirl the jelly into the fudge. Top with the remaining fudge mixture. Swirl again with the knife, to mix the preserves into the peanut butter layers.
Refrigerate 4 hours, or overnight, until set. Cut into bites and enjoy. Store in airtight container in refrigerator for up to two weeks. ENJOY.