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Home > Recipes > Peanut Butter Cup Fudge

Peanut Butter Cup Fudge Recipe

Peanut Butter Cup Fudge
  • Intermediate

Find Similar Recipes:

Candies x Intermediate x HERSHEY’S Milk Chocolate Chips x REESE’S Peanut Butter Cups x Mini REESE’S Pieces x Christmas x Snacks x
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Prep Time:
15 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

  • 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

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.

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HERSHEY'S Kitchens Reviews

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  • 5 stars

    12/25/2012

    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!

  • 4 stars

    12/14/2009

    everyone raved about this recipe

  • 3 stars

    12/4/2009

    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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