Who the HECK said that making fudge had to be hard?! I was done with this in 20 minutes and already had all of the (four) ingredients in the house to make it. WOOO! My only problem now is that it’s tasty as HECK. It tastes like it was hard to make. (No need to tell people that it’s not.)
The original recipe calls for walnuts but I decided that peanut butter was calling my name instead, so I chopped up some peanut butter cups and it worked like a charm. (Wonder what else you can toss in here?! Chopped up Snickers would be fabuloso….)
This easy-peasy fudge is inspired by my…
Sally’s Candy Addiction Cookbook, TWO of which, I’m going to GIVE AWAY!
All you have to do is leave a comment, telling me what your all-time favorite candy is! (That’s as easy as this fudge is.)
Aside from fudge, this cookbook has recipes for TONS of different sweet-tooth fixes. I like to flip through the big colorful pages and drool 😀
*Giveaway open to legal US residents only, open until Thursday November 12th, 12 am EST.
- 1 (14 oz.) can full-fat sweetened condensed milk
- 3 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1.5 cups diced peanut butter cups
- Line an 8x8 inch baking pan with foil, letting the sides drape over so you can easily lift out the fudge after it sets.
- In a medium saucepan, combine the chocolate chips and the condenced milk. Heat on medium, stirring constantly, until the mixture is smooth. (This takes a good 20 minutes or so.)
- Remove the pan from heat and mix in the vanilla and the peanut butter cups.
- Pour into the lined baking pan.
- Let it set in the fridge for 4 hours or at room temperature overnight.
- Use a sharp knife to cut it into 1-inch squares. If the fudge is cold, let it sit out for about 20 minutes before attempting to cut.
Recipe Adapted from: Sally’s Candy Addiction