Milk Chocolate & Peanut Butter Fudge Recipe

Ingredients

• 1 1/2 cups sugar
• 2/3 cup canned evaporated milk
• 2 tablespoons butter
• 1 1/2 cups miniature marshmallows
• 1 cup milk chocolate chips
• 1 cup reese’s peanut butter chips
• 1 teaspoon vanilla extract

Instructions

1. Line an 8x8x2-inch baking pan with foil, making sure to leave some overhang for easy removal later.
2. Butter the foil generously to prevent sticking, and set the pan aside.
3. In a heavy medium saucepan, combine 1 1/2 cups sugar, 2/3 cup canned evaporated milk, and 2 tablespoons butter.
4. Place the saucepan over medium heat and stir constantly until the mixture reaches a full rolling boil; keep stirring to avoid burning.
5. Once boiling, continue to boil for 5 minutes while stirring constantly – the is where the magic starts to happen.
6. Remove the saucepan from heat and stir in 1 1/2 cups miniature marshmallows, 1 cup milk chocolate chips, 1 cup Reese’s peanut butter chips, and 1 teaspoon vanilla extract.
7. Keep stirring until the marshmallows are completely melted and everything is combined smoothly.
8. Pour the fudge mixture into the prepared pan, spreading it evenly.
9. Refrigerate for about 1 hour, or until the fudge is firm to the touch.
10. Once set, cut into squares and store tightly covered in a cool, dry place for the perfect sweet treat.