Reese's Peanut Butter and Milk Chocolate Chip Fudge

Easy, creamy peanut butter and milk chocolate marshmallow fudge.

Recipe Ingredients:

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

Cooking Directions:

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 and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.