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Peanut Butter Cup Fudge Recipe

Peanut Butter Cup Fudge

Prep Time: 15 Minutes

Skill Level: Intermediate

Recipe Rating


  • 30 REESE'S Peanut Butter Cups Miniatures
  • 1-1/2 cups sugar
  • 2/3 cup (5-oz. can) evaporated milk
  • 2 tablespoons butter
  • 1-1/2 cups miniature marshmallows
  • 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips
  • 1 teaspoon vanilla extract


  • 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.

Ratings & Reviews

    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.