Just a quickie recipe tonight, things have been crazy with the kids Christmas concert- two performances in one day- helping out with the fundraising for said concert and getting ready to have a few folks over at my nest tomorrow afternoon.
Add in a bunch of snow making the streets cruddy, forgetting early dismissal at school yesterday and being 40 minutes late picking up my son and my daughter knocking over the entire Christmas tree this afternoon and basically you have one crazy mom.
This makes the crazy better.
Sorta.
This is the same basic fudge recipe as the Mint M&M’s, but I like to post versions separately with pictures of each one, since we all know I am picture crazy.
Ingredients Needed:
one can of sweetened condensed milk 300ml
1 1/2 tsp pure vanilla
9 1/2 squares of semi-sweet baking chocolate
one 230 gram bag of mini Reese’s Peanut Butter Cups
In a large microwave safe bowl, and a 4 cup Pyrex measuring cup works perfectly, combine the chocolate and condensed milk.
Microwave for one minute, then stir, then again for 45 seconds. Keep stirring until the chocolate is completely melted.
Let it sit and cool a wee while and move on to the next step.
Line an 8×8 baking pan with tinfoil, leaving little handles on two sides so you can pull it out completely when the fudge is set.
Chop up 15 or so of the cups, into quarters. Quarters made a perfect size for the fudge. I ended up with one cup of chopped pieces, perfect.
Make sure you let the chocolate mixture cool for a while, so that these don’t melt right away.
Mix it into the slightly cooled chocolate mixture.
Spread it into the tinfoil lined pan then chop up the rest of the peanut butter cups, smaller this time, and press into the top of the fudge.
Refrigerate a few hours then slice. It makes a nice 36 pieces of fudge.
If you like peanut butter, this is the fudge for you. It’s like one amazing, maxed out peanut butter cup.
I am trying to stop myself from going and snacking on some now. The siren call of peanut butter cup fudge is really, really loud right now.
- one can of sweetened condensed milk 300ml
- 1½ tsp pure vanilla
- 9½ squares of semi-sweet baking chocolate
- one 230 gram bag of mini Reese’s Peanut Butter Cups
- In a large microwave safe bowl, and a 4 cup Pyrex measuring cup works perfectly, combine the chocolate and condensed milk.
- Microwave for one minute, then stir, then again for 45 seconds. Keep stirring until the chocolate is completely melted.
- Let it sit and cool a wee while and move on to the next step.
- Line an 8×8 baking pan with tinfoil, leaving little handles on two sides so you can pull it out completely when the fudge is set.
- Chop up 15 or so of the cups, into quarters. Quarters made a perfect size for the fudge. I ended up with one cup of chopped pieces, perfect.
- Make sure you let the chocolate mixture cool for a while, so that these don’t melt right away.
- Mix it into the slightly cooled chocolate mixture.
- Spread it into the tinfoil lined pan then chop up the rest of the peanut butter cups, smaller this time, and press into the top of the fudge.
- Refrigerate a few hours then slice. It makes a nice 36 pieces of fudge.
- If you like peanut butter, this is the fudge for you. It’s like one amazing, maxed out peanut butter cup.
thekitchenmagpie
thekitchenmagpie
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thekitchenmagpie
[...] Mike and I hosted a wine and cheese gathering last weekend and a friend brought some delicious fudge as a treat. Not only was it gluten-free, she said it was super-easy to make, too! I am sharing her recipe here as I am sure you are all looking for some holiday baking ideas. (We have adapted it from here.) [...]