PEANUT BUTTER CUP FUDGE

PEANUT BUTTER CUP FUDGE
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Ingredients
  1. 30 REESE'S Peanut Butter Cups Miniatures
  2. 1-1/2 cups sugar
  3. 2/3 cup (5-oz. can) evaporated milk
  4. 2 tablespoons butter
  5. 1-1/2 cups miniature marshmallows
  6. 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips
  7. 1 teaspoon vanilla extract
Instructions
  1. Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Remove wrappers from peanut butter cups.* Cut each cup into quarters; set aside.
  2. Combine sugar, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full rolling boil. Boil, stirring constantly, 5 minutes.
  3. Remove from heat; stir in marshmallows, milk chocolate chips and vanilla. Stir until marshmallows are melted. Add peanut butter cup pieces; stir quickly to distribute candy pieces throughout mixture. Spread evenly in prepared pan.
  4. Refrigerate 1 hour or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in cool, dry place.
  5. About 2-1/4 pounds fudge.
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