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Peanut Butter Cup Fudge

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SKILL LEVEL : intermediatePREP TIME : 15  Minutes

ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium40 mg2% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron0% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium40 mg2% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron0% DV
  • 30 REESE'S Peanut Butter Cups Miniatures
  • 1-1/2 cups sugar
  • 2/3 cup evaporated milk (5-oz. can)
  • 2 tablespoons butter
  • 1-1/2 cups miniature marshmallows
  • 2 cups HERSHEY'S Milk Chocolate Chips (11.5-oz. pkg.)
  • 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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