Saturday, December 19, 2009


I made this fudge today it turned out well - just be sure to not overcook it. I'm going to share it with family and friends for Christmas. We're in the home stretch!

30 REESE'S Peanut Butter Cup Miniatures
1-1/2 cups sugar
2/3 cup (5-oz. can) evaporated milk
2 tablespoons butter
1-1/2 cups miniature marshmallows
2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips
1 teaspoon vanilla extract

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.About 2-1/4 pounds fudge.
*Wrappers are easier to remove if candies are placed in freezer for about 15 minutes.

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