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Ingredients
- 30 Reese's Peanut Butter Cups Miniatures
- 1 1/2 cups sugar
- 23 / cups evaporated milk
- 2 TBL butter
- 1 1/2 cups miniature marshmallows
- 2 cups hershey's milk chocolate chips
- 1 tsp vanilla
Details
Preparation
Step 1
1. Line 8 or 9-inch square pan with foil, extending foil over edges of pan. Remove wrappers from peanut butter cps. 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. About 2 1/4 lbs fudge.
wrappers are easier to remove if candies are placed in freezer for about 15 minutes.
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