Milk Chocolate Peanut Butter Fudge

The ultimate combination again: chocolate and peanut butter! This is what is referred to as "cheaters' fudge" because it is not boiled to a certain pouring stage as indicated on a candy thermometer. The recipe comes from my Hershey's Recipe Collection recipe binder. Although this fudge is boiled and not made in the microwave, it is a very quick boil, that need not be completely accurate in time. Also, after the boiling process, marshmallows are melted into the fudge to give it the characteristic fudge texture. It is a fairly easy recipe that makes very good fudge. This fudge has a perfect texture, not too soft and not crumbly, with a smooth, rich taste. I cut some of my fudge into fun shapes. Because this fudge is fairly high, I cut it in half horizontally before using cookie cutters to cut out the shapes. This way, the fudge is not too thick and is easier to cut. These shapes make the fudge more visually appealing. The only problem with this is there will be more scraps of fudge leftover. Not good for serving, but excellent for nibbling! This fudge is very tasty, and the flavors of chocolate and peanut butter marry together perfectly.

Milk Chocolate Peanut Butter Fudge
1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 Tablespoons unsalted butter
1 1/2 cups miniature marshmallows
1 cup milk chocolate chips
1 cup peanut butter chips
1 teaspoon vanilla extract

Line an 8-inch square baking with foil, butter foil.
In a heavy medium saucepan over medium heat, combine the sugar, milk and butter. Bring to a full rolling boil, stirring constantly, then boil for 5 minutes, stirring constantly. Remove from heat, stir in remaining ingredients until melted and smooth. Transfer to prepared pan. Refrigerate for one hour, or until firm. Cut into pieces. Store in a cool, dry place, tightly covered. Makes about 1 3/4 pounds. 

West Side Publishing. "Milk Chocolate Peanut Butter Fudge." Recipe. Hershey's Classic Recipes, Lincolnwood Illinois: Publications International, Limited, 2009. 246.