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Home > Recipes > Milk Chocolate Peanut Butter Fudge

Milk Chocolate Peanut Butter Fudge Recipe

Milk Chocolate Peanut Butter Fudge
  • Intermediate

Find Similar Recipes:

Candies x Intermediate x HERSHEY’S Milk Chocolate Chips x REESE’S Peanut Butter Cups x Snacks x
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Prep Time:
5 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 teaspoon vanilla extract
  • 1-1/2 cups miniature marshmallows
  • 2/3 cup (5-oz. can) evaporated milk
  • 2 tablespoons butter
  • 1-1/2 cups sugar
  • 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.

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