REESE'S Peanut Butter Cups Fudge Recipe
Details
- Time
- 1 hour 15 minutes
- Skill Level
- Beginner
- Yields
- 2 1/4 lbs (1.125 fudge)
The best of the bunch. Get that iconic peanut butter & chocolate flavour combination with HERSHEY'S CHIPITS REESE'S Peanut Butter Cup Fudge recipe.
Ingredients & Directions
- Prep Time
- 10 minutes
- COOK TIME
- 5 minutes
- Chill Time
- 1 hour
Ingredients
-
1 cupgranulated sugar (250 mL)
-
1/2 cupevaporated milk (125 mL)
-
2 tbspsbutter (30 mL)
-
1 cupmini marshmallows (250 mL)
-
1 2/3 cups
-
1 tspvanilla extract (5 mL)
Key Ingredients
Directions
Stovetop
8-inch (20 cm) Square Pan
Foil
Measuring Cups
Saucepan
Refrigerator
Line an 8-inch (2 L) square pan with foil, extending foil over edges of pan. Remove wrappers from REESE'S Minis Milk Chocolate Peanut Butter Cups Candy. Cut each cup into quarters; set aside.
Combine sugar, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, until it comes to a full rolling boil. Boil, stirring constantly, for 5 minutes.
Remove from heat; stir in marshmallows, chocolate chips and vanilla. Stir until marshmallows are melted. Add REESE'S Minis Milk Chocolate Peanut Butter Cups Candy pieces; stir quickly to distribute candy pieces throughout mixture. Spread evenly in prepared pan.
Refrigerate for 1 hour or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in cool, dry place.
