Peanut Butter Cup Fudge

Makes about 2-1/4 pounds of fudge

Ingredients:

• 30 - Peanut Butter Cups Miniatures
• 1-1/2 - cups sugar
• 2/3 - cup (5-ounce can) evaporated milk
• 2 - Tablespoons butter
• 1-1/2 - cups miniature marshmallows
• 2 - cups (11.5-ounce package) Milk Chocolate Chips
• 1 - teaspoon vanilla extract

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.

1. Combine sugar, evaporated milk and butter in heavy medium saucepan. 
2. Cook over medium heat, stirring constantly, to a full rolling boil. Boil, stirring constantly, 5 minutes.
3. Remove from heat; stir in marshmallows, milk chocolate chips and vanilla. 
4. Stir until marshmallows are melted. 
5. Add peanut butter cup pieces.  Stir quickly to distribute candy pieces throughout mixture. 
6. Spread evenly in prepared pan.
7. Refrigerate 1 hour or until firm. 
8. Remove from pan and peel off foil. Cut into squares. 
9. Store tightly covered in cool, dry place.

*Wrappers are easier to remove if candies are placed in freezer for about 15 minutes.

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