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| source: Recipeboy.com |
ingredients:
1 1/2 cups granulated white sugar
One 5-ounce can evaporated milk (2/3 cup)
1/2 cup (1 stick) butter or 1/2 cup peanut butter
2 cups tiny marshmallows
1 cup semisweet chocolate pieces
1/2 teaspoon vanilla extract
12 regular sized peanut butter cups, chopped (reserve a few to sprinkle on top)- or 1 1/2 cups chopped smaller size
One 5-ounce can evaporated milk (2/3 cup)
1/2 cup (1 stick) butter or 1/2 cup peanut butter
2 cups tiny marshmallows
1 cup semisweet chocolate pieces
1/2 teaspoon vanilla extract
12 regular sized peanut butter cups, chopped (reserve a few to sprinkle on top)- or 1 1/2 cups chopped smaller size
directions:
1. Line an 8x8-inch pan with foil up over the sides and rub the foil with butter. Butter the sides of a 2-quart saucepan too.
2. Add the sugar, milk and butter to the pan. Stir with a whisk; heat and stir over medium high heat until the mixture boils. Reduce the heat to medium-low and continue to stir and heat for 6 minutes.
3. Remove the pan from heat, add the marshmallows, chocolate and vanilla. Stir until melted, then stir vigorously for one solid minute. Gently and quickly stir in the chopped peanut butter cups. Scrape the fudge batter into the prepared pan. Sprinkle extra peanut butter cups on top. Let cool for about 20 minutes then use a knife to pre-cut the fudge pieces. Place the fudge in the refrigerator for a few hours, then remove the foil from the pan and peel off. Cut the fudge again on the scored lines and it should be easy to cut and separate. Store, covered, in the refrigerator for up to one month.
2. Add the sugar, milk and butter to the pan. Stir with a whisk; heat and stir over medium high heat until the mixture boils. Reduce the heat to medium-low and continue to stir and heat for 6 minutes.
3. Remove the pan from heat, add the marshmallows, chocolate and vanilla. Stir until melted, then stir vigorously for one solid minute. Gently and quickly stir in the chopped peanut butter cups. Scrape the fudge batter into the prepared pan. Sprinkle extra peanut butter cups on top. Let cool for about 20 minutes then use a knife to pre-cut the fudge pieces. Place the fudge in the refrigerator for a few hours, then remove the foil from the pan and peel off. Cut the fudge again on the scored lines and it should be easy to cut and separate. Store, covered, in the refrigerator for up to one month.
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