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REESE PEANUT BUTTER CUPS Fudge Recipe

  • PRINT

SKILL LEVEL : BeginnerPREP TIME : 10  Minutes

Ingredients

  • 26 REESE MINIATURES PEANUT BUTTER CUPS Candy (230 g)
  • 1 cup granulated sugar (250 mL)
  • 1/2 cup evaporated milk (125 mL)
  • 2 tbsp butter (30 mL)
  • 1 cup mini marshmallows (250 mL)
  • 1 2/3 cups CHIPITS Milk Chocolate Chips (270 g)
  • 1 tsp vanilla 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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