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Friday, November 7, 2014

Reese's Peanut Butter Cup Fudge

3 cups sugar
3/4 cup butter (1 1/2 sticks)
2/3 cup evaporated milk
1/2 teaspoon vanilla 
1 1/2 cups marshmallow creme
10 ounces of Reese's Peanut Butter Cups
(1 bag of miniature Reese's and 4 regular Reese's)

Unwrap all of the peanut butter cups before you start the cooking and set aside.
In a large pot combine sugar, butter and evaporated milk. Cook, stirring constantly, until it's at the candy soft ball stage or 238 degrees if you have a candy thermometer.
Remove from heat. Add vanilla, marshmallow creme and Reese's. Stir until everything is well combined and chocolate is melted. Pour onto buttered dish and let cool.

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