REESE PEANUT BUTTER CUPS Fudge Recipe

REESE PEANUT BUTTER CUPS Fudge Recipe

SKILL LEVEL
Beginner
PREP
10 min

Ingredients

26 REESE MINIATURES PEANUT BUTTER CUPS Candy (230 g)
1 cupgranulated sugar (250 mL)
1/2 cupevaporated milk (125 mL)
2 tbspbutter (30 mL)
1 cupmini marshmallows (250 mL)
1 2/3 cupsCHIPITS Milk Chocolate Chips (270 g)
1 tspvanilla extract (5 mL)

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.

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