| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | Shop |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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 3/4 cups (11-ounce package) REESE'S Peanut Butter and Milk Chocolate Chips
1 teaspoon vanilla extract

1. Line 8 x 8 x 2-inch baking pan with foil. Butter foil. 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, chips and vanilla. Stir until marshmallows are melted.
4. Pour into prepared pan. Refrigerate 1 hour or until firm.
5. 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.

||| Save this Recipe on Delicious |||