REESE PEANUT BUTTER CUPS Fudge Recipe

Directions

• 1. Line an 8-inch (2 L) square pan with foil, extending foil over edges of pan. Remove wrappers from REESE PEANUT BUTTER CUPS Candy. Cut each cup into quarters; set aside.
• 2. 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.
• 3. Remove from heat; stir in marshmallows, chocolate chips and vanilla. Stir until marshmallows are melted. Add REESE PEANUT BUTTER CUPS Candy pieces; stir quickly to distribute candy pieces throughout mixture. Spread evenly in prepared pan.
• 4. Refrigerate for 1 hour or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in cool, dry place.
• Makes about 2 1/4 lb (1.125 kg) fudge.

Tip:

• Wrappers are easier to remove if candies are placed in freezer for about 15 minutes.