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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.
This is AMAZING! I let it boil for a few extra minutes to ensure it would set up, added 14 large marshmallows, and used real milk since I was out of evap for my 2nd batch. I will try this with dark chocolate my next time. But I set it in the fridge and let it come to room temp to cut. Perfection!
It was a hit.
Excellent receipe and is very easy to make. This goes over well as a different type of fudge to make. I made it for Christmas gifts and it went over extremely well.
Very easy, quick and yummy!!
everyone raved about this recipe
I had the new dark chocolate covered peanut butter cups. I used those with a cup each of special dark & semi-sweet chocolate chips. It came out so good, I could barely wait for it to cool.
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