Peanut Butter Cup Fudge

Peanut Butter Cup Fudge

REESE'S Peanut Butter Cups become the star of this indulgant peanut butter and chocolate fudge recipe. This easy dessert makes a great holiday gift for neighbors and friends, or an easy host gift. Top it with crushed peanuts for even more sweet and salty magic.

SKILL LEVEL
Intermediate
PREP
15 min
BAKE
0 min

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium40 mg2% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron0% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium40 mg2% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron0% DV
30 REESE'S Peanut Butter Cups Miniatures
1-1/2 cupssugar
2/3 cupevaporated milk (5-oz. can)
2 tablespoonsbutter
1-1/2 cupsminiature marshmallows
2 cupsHERSHEY'S Milk Chocolate Chips (11.5-oz. pkg.)
1 teaspoonvanilla extract

Directions

  • 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.
Ingredients sitting on a table

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