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Updated Reese's Cup Fudge




Source of Recipe


My own


Recipe Introduction


This is the way I've been making this fudge for years now. I never was crazy about the chocolate/shortening topping on the original recipe and had the idea to use a half recipe of Aunt San's fudge in place of it. It works perfectly.


List of Ingredients




PEANUT BUTTER LAYER:
2 1/2 c. confectioner's sugar (10 oz.)
1/2 c. firm packed brown sugar
2 c. peanut butter (500 grams)
1/2 c. melted butter
1/4 c. peanut powder
1 bag of Reese's peanut butter chips

CHOCOLATE LAYER:
10 oz. milk chocolate , chopped
6 oz. evaporated milk
2 c. sugar
3 T. butter - cut up
25 small marshmallows
1/2 t. vanilla


Recipe



PEANUT BUTTER LAYER:
Mix the first five ingredients in a mixer. Mix in the peanut butter chips. Press into a 13x9 pan that has been lined with parchment paper and sprayed with PAM. Chill before putting on the chocolate layer.

CHOCOLATE LAYER:
In a medium-sized heavy saucepan mix sugar and evaporated milk. Cook, stirring, to soft ball stage (235F). Remove from heat. Add broken up chocolate and butter. Stir. When melted, add marshmallows and stir until they melt (keep stirring, they will melt). Spread on top of chilled peanut butter layer and refrigerate again. Cut up when firm.

Store in the refrigerator.

NOTE: This freezes very, very well!