1 pkg CHIPITS Milk Chocolate Chips, about 1 1/2 cups (375 mL) (270 g )
1 tsp vanilla extract (5 mL )
REESE Peanut Butter Cup Fudge
1. Line an 8-inch (2 L) 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, 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 peanut butter cup 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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