"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

REESE'S CUP FUDGE Recipe

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This recipe for REESE'S CUP FUDGE, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AUNT LOIS POTEET
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
30 REESE'S Peanut Butter Cups Miniatures
1 1/2 c sugar
2/3 c (5-oz. can) evaporated milk
2 Tbsp butter
1 1/2 cup miniature marshmallows
2 c milk chocolate chips
1 tsp vanilla extract

Directions:
Directions:
Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Remove wrappers from peanut butter cups.* Cut each cup into quarters; 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, milk chocolate chips and vanilla. Stir until marshmallows are melted. Add peanut butter cup pieces; stir quickly to distribute candy pieces throughout mixture. Spread evenly in prepared pan. Refrigerate 1 hour or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in cool, dry place.

Personal Notes:
Personal Notes:
* it is easier to remove wrappers if you freeze candy for 30 minutes

 

 

 

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