Prep 30 mins
Cook 15 mins
Our very own Aunt Betty's recipe is one of the easiest and best tasting, creamiest fudge recipes there is. It's smooth and delicious. I promise! We make both, but peanut butter is our family's favorite.
- Use one or the other, milk chocolate chips for chocolate fudge or 3-10 ounce bags of Reese's peanut butter chips for peanut butter fudge. Don't use both kinds.
- Place first 5 ingredients in large heavy bowl. I use Tupperware, the largest bowl they have. Make sure the bowl can withstand the heat.
- Grease 11" x 17" by 1" deep, cookie pan and set aside. (You could use any size pan and pour to desired thickness)
- Cook sugar and evaporated milk in large kettle. Bring to full boil. Stir so not to burn, once boiling, boil for 8 minutes. Watch and stir constantly so it doesn't boil over.
- Immediately pour boiled mixture in bowl on top of other ingredients. When butter and chips are melted and mixture is smooth when stirred pour into cookie pan. Cool in fridge and cut in 1" square pieces. Store in airtight container.
Absolutely love this recipe. I made it because I had all of the ingredients on hand and was craving fudge. This is now my go to fudge recipe. Thank you!
Make for a Christmas party. It was very easy and tasted delicious. I made the peanut butter and loved it.
Don't ask me why 'cause I don't know, but I do like the Reese's PB chips almost as much as I dislike the Reese's PB cups ~ Go figure! Anyway, I made 2 batches of this candy, 1 with the milk chocolate chips & 1 with the PB chips, & both are VERY, VERY NICE! Sent some to work with my other half to share, took some to a potluck & still had a nice amount to keep right here at home! Will be making this stuff again before the end of the winter holiday season! [Made & reviewed in New Kids on the Block tag]