Snickers Fudge Recipe (2024)

Published: by Megan Porta · This post may contain affiliate links.

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Skip the candy aisle and make a giant pan of a favorite candy bar. Snickers Fudge tastes even better than the original! It comes with a warning, though: you won’t be able to stop.

Snickers Fudge Recipe (1)

Original recipe: December 2012 | Updated: November 2021

Why This Recipe Works

This Snickers Fudge recipe is incredible and comeswith a warning: If you take a bite, you will not want to stop taking bites. You will need to dig very deep inside of yourself for willpower to stop taking bites. It is so addicting that I every batch I make in the freezer to make it more difficult to graze upon.

If you love this classic American candy bar as much as I do, you are going to want to make a batch of this pronto. It is great for holiday gatherings and also acts as the perfect delicious gift.

Recipe Ingredients

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Chocolate chips – Milk chocolate chips melt well and align best with the way a Snickers bar tastes like. Dark chocolate or semi-sweet chocolate chips work great, too!

Peanut butter – Use creamy peanut butter (with added peanuts in recipe) OR omit the peanuts and use chunky peanut butter.

Marshmallow creme – Make your own marshmallow creme by cooking 2 cups of mini marshmallows, 2 tbsp of butter and 2 tbsp of light corn syrup in a medium saucepan over medium-low heat. Cook and stir until free of lumps.

Caramels– Save time by purchasing caramel bits instead of individually-wrapped caramels.

How To Make Candy Bar Fudge

Coat a 9×13 pan with cooking spray and set aside.

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First Layer

In a small bowl, combine:

  • 1 cup milk chocolate chips
  • 1/4 cup creamy peanut butter

Heat in the microwave in two 30-second intervals, stirring after each. Stir until creamy and then pour the mixture in an even layer into the bottom of the prepared pan. Place the pan in the freezer.

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Second Layer

In a medium saucepan, melt 4 tablespoons of butter over medium heat.

Add:

  • Granulated sugar
  • 1/4 cup evaporated milk
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Stir and bring to a boil. Boil for 3 minutes, stirring constantly. Remove from the heat and add:

  • Marshmallow creme
  • 1/4 cup creamy peanut butter
  • Vanilla extract

Stir until combined. Add the salted peanuts.

Stir until combined. Remove the pan from the freezer and pour the mixture in an even layer over the chocolate layer. Place back in the freezer.

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Third Layer

In a small saucepan, add:

  • Caramels
  • 1/4 cup evaporated milk

Cook over medium-low heat, stirring constantly, until the caramel is melted and smooth. You could do this step in the microwave instead, but for some reason I always prefer melting caramel on the stove.

Remove the pan from the freezer and pour the caramel over the top in an even layer. Place back in the freezer.

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Fourth Layer

In a small bowl, combine:

  • 1 cup milk chocolate chips
  • 1/4 cup creamy peanut butter

Heat in the microwave in two 30-second intervals, stirring after each. Stir until creamy. Remove the pan from the freezer and pour the mixture in an even layer onto the top. Make sure the caramel layer is firm before doing this.

Refrigerate for 1 hour (or perhaps you could cheat a bit and freeze for a shorter time like I may or may not have done).

Cut into small squares and serve!

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More Indulgent Desserts

Recipe Notes

  • Store any uneaten fudge in the fridge for up to 5 days or the freezer for up to 6 months.
  • This yummy dessert acts as a great holiday gift.

FAQ About Fudge

How fudge is made?

Fudge is a type of candy made by combining sugar, butter and milk that is heated then cooled to harden. The end result is smooth, sugary and rich.

Can fudge be frozen?

Fudge freezes very well if you’re looking to extend the shelf life. Place in an airtight container and store in the freezer for up to 6 months for best results.

What are the ingredients of fudge?

Fudge is a type of candy made by combining sugar, butter and milk. It is often combined with other ingredients including chocolate, marshmallows or nuts.

What does adding butter to fudge do?

The purpose of butter in fudge is to prevent sugar crystals from getting too big, creating an extra smooth end result.

Does fudge have flour in it?

Fudge does not typically include flour, making it a gluten-free dessert in most cases.

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  • Chocolate Crunch Cake
  • Snack Bites with Nutella
  • Hot Fudge Sauce
  • Caramel Pecan Bars

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Snickers Fudge Recipe (10)

Snickers Fudge Recipe

Skip the candy aisle and make a giant pan of this favorite candy bar. Snickers Fudge tastes even better than the original!

5 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Refrigerate: 1 hour hour

Servings: 24

Calories: 302kcal

Author: Megan Porta

Ingredients

  • 1 cup milk chocolate chips
  • 1/4 cup creamy peanut butter
  • 4 tbsp butter
  • 1 cup sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups marshmallow creme
  • 1/4 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1 cup salted peanuts
  • 14 oz caramels or caramel bits
  • 1/4 cup evaporated milk
  • 1 cup milk chocolate chips
  • 1/4 cup creamy peanut butter

Instructions

  • Coat a 9×13 pan with cooking spray and set aside.

    FIRST LAYER: In a small bowl, combine chocolate chips and peanut butter. Heat in the microwave in two 30-second intervals, stirring after each interval. Stir until creamy and pour in an even layer into the bottom of the prepared pan. Place pan in freezer.

  • SECOND LAYER: In a medium saucepan, melt the butter over medium heat. Stir in the sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes. Remove from heat and immediately stir in marshmallow crème, peanut butter and vanilla. Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the freezer and spread evenly. Place back in freezer.

  • THIRD LAYER: Add the caramels and evaporated milk to a small saucepan. Cook over medium-low heat, stirring constantly, until caramel is melted and smooth. Remove pan from freezer and pour caramel over the second layer. Place back in freezer.

  • FOURTH LAYER: In a small bowl, combine chocolate chips and peanut. Heat in the microwave in two 30-second intervals, stirring after each interval. Stir until creamy and pour in an even layer onto the top.

  • Refrigerate for a minimum of 1 hour and cut into squares when ready to serve. Keep refrigerated.

Notes

  • Store any uneaten fudge in the fridge for up to 5 days or the freezer for up to 6 months.
  • This yummy dessert acts as a great holiday gift.

Nutrition

Calories: 302kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 136mg | Potassium: 152mg | Fiber: 1g | Sugar: 35g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

Snickers Fudge Recipe (2024)

FAQs

What is the secret to perfect fudge? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

Why won't my 2 ingredient fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What are the ingredients in Snickers chocolate? ›

INGREDIENTS: SUGAR, PEANUTS, GLUCOSE SYRUP, SKIMMED MILK POWDER, COCOA BUTTER, COCOA MASS, SUNFLOWER OIL, PALM FAT, LACTOSE AND PROTEIN FROM WHEY (FROM MILK), WHEY POWDER (FROM MILK), MILK FAT, EMULSIFIER (SOYA LECITHIN), SALT, COCONUT OIL, EGG WHITE POWDER, NATURAL VANILLA EXTRACT, MILK PROTEIN, MILK CHOCOLATE ...

What to do with failed fudge? ›

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

How do you make fudge creamy and not grainy? ›

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

Can I fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

What makes fudge thicken? ›

Cooking. Cooking is necessary to dissolve sugar crystals and to evaporate part of the water in the cream. The length of this step has a direct impact on the firmness of the fudge. As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F).

Why won t my condensed milk fudge set? ›

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

Why did Snickers change their name? ›

Snickers was actually named the Marathon mar in the UK between 1967-1990 because the original name rhymes with 'knickers' - so to avoid controversy, they decided to change it. In 1990 Mars wanted universal names for its products so the firm changed it back to Snickers.

What is the new Snickers flavor? ›

So, in honor of all the fabulous grandmas out there, Snickers is releasing a new flavor that pays homage to a love of butterscotch. The new flavor, Butterscotch Scoop, adds a butterscotch-flavored nougat to the classic peanuts, caramel, and milk chocolate of a Snickers.

Why is Snickers called Snickers? ›

In 1930, Mars introduced Snickers, named after the favorite horse of the Mars family. The Snickers chocolate bar consists of nougat, peanuts, and caramel with a chocolate coating.

What happens if you over stir fudge? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture.

How do I fix messed up fudge? ›

The solution? A fudge do-over. Even though it set up properly, I threw it back into a saucepan with about 1 1/2 cups of water and gently heated the mixture to dissolve the fudge into the water. From there, I pretty much re-did the whole cooking process.

How to make fudge more moist? ›

In the microwave - microwave in short increments with a glass of (warm) water, which creates steam for the fudge to absorb, until the fudge no longer feels/looks dried out.

Do you stir fudge when it's boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

What gives fudge its firm texture? ›

Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth. While you ultimately want crystals to form, it's important that they don't form too early.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

What is the ball method fudge? ›

According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

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