Recipe: Mascarpone Fudge

This fudge is a delicious treat for the fall months, and pairs well with the warm drinks of the season.


  • 1 1/2 pound semisweet chocolate chips
  • 1 cup mascarpone
  • 1/4 cup peanut butter
  • 1/3 cup walnuts, chopped


  1. Butter an 8-inch glass baking dish. Set aside.
  2. Melt the chocolate chips in a heavy-bottomed saucepan or double boiler until completely smooth. Turn off the heat once the chocolate is completely melted.
  3. Add the mascarpone to the melted chocolate and whisk together thoroughly.
  4. Stir in the peanut butter and walnuts, leaving the mixture a little swirly for aesthetics.
  5. Using a rubber spatula, scrape the fudge into the buttered pan and smooth the top so it's level.
  6. Refrigerate for 12 hours or overnight, and slice into squares before serving.

At A Glance

PREP: 12 hours, 5 minutes
COOK: 15 minutes
TOTAL: 12 hours, 20 minutes