Peanut Butter Cup Fudge

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Peanut Butter Cup Fudge


  • 30 REESE'S Peanut Butter Cups 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.


  1. Cakes & Cupcakes
  2. Cookies
  3. Cookies

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