Milk Chocolate Peanut Butter Fudge

Milk Chocolate Peanut Butter Fudge

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 5  Minutes

Ingredients

  Amount Per Serving % DV *
Calories60
Calories from Fat25
Total Fat2 g4% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium15 mg1% DV
Total Carbohydrates9 g3% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron0% DV
  Amount Per Serving % DV *
Calories60
Calories from Fat25
Total Fat2 g4% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium15 mg1% DV
Total Carbohydrates9 g3% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron0% DV
  • 1-1/2 cups sugar
  • 2 tablespoons butter
  • 2/3 cup evaporated milk (5-oz. can)
  • 1 teaspoon vanilla extract
  • 1-1/2 cups miniature marshmallows
  • 1 cup HERSHEY'S Milk Chocolate Chips
  • 1 cup REESE'S Peanut Butter Chips

Directions

  • 1. Line 8-inch square pan with foil. Butter foil. 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. Remove from heat; stir in marshmallows, milk chocolate chips, peanut butter chips and vanilla. Stir until marshmallows are melted. Pour into prepared pan. Refrigerate 1 hour or until firm. Cut into squares. Store tightly covered in a cool, dry place. About 1-3/4 pounds fudge.
Ingredients sitting on a table

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