Creamy peanut butter and
milk chocolate marshmallow fudge.
Reese's
Peanut Butter and Milk Chocolate Chip Fudge
- 1 1/2 cups granulated
sugar
2/3 cup (5-ounce can) evaporated milk
2 tablespoons butter
1 1/2 cups miniature marshmallows
- 1 cup REESE'S Peanut Butter
Chips
1 cup HERSHEY'S Milk Chocolate Chips
1 teaspoon vanilla extract
- Line 8 x 8 x 2-inch baking
pan with foil. Butter foil. Set aside.
- 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, 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.
Makes about 1 3/4 pounds
fudge.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
