If you love peanut butter cups and fudge, you really oughta try these!
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INGREDIENTS
2 tablespoons (28 g) of butter
2 cups (400 g) of sugar
2/3 cup (160 g) of evaporated milk
1/4 tsp of salt
2 cups (116 g) of mini marshmallows
2 cups (258 g) of peanut butter chips
1 tsp of vanilla
7 full-size (about 300 g) peanut butter cups
1 cup (180 g) of chocolate melting wafers
2 tsp of coconut oil
SUPPLIES
An 8×8 baking pan
Some parchment paper
A medium saucepan
A thermometer
A couple of spatulas
A rack
A piping bag
DIRECTIONS
Line the baking pan with parchment.
Roughly chop the peanut butter cups, then spread them on a cutting board and place them in the freezer.
In a saucepan, combine the butter, sugar, evaporated milk, and salt.
Stir constantly over medium heat until the mixture begins to boil.
Add a thermometer and continue stirring until the mixture reaches 235°F (113°C), adjusted for altitude.
Remove the pan from the heat and immediately stir in the vanilla, marshmallows, and peanut butter chips.
Stir until everything is melted and smooth.
Pour the fudge into the lined pan and let it cool for about 5 minutes. Again, we’re trying to keep the peanut butter cup pieces from melting as soon as they hit the fudge.
Spread the chopped peanut butter cups evenly over the fudge, then gently press them in using a spatula.
Chill until the fudge is fully set.
Let the fudge come to room temperature, then cut it into whatever size pieces you’d like.
Place the fudge on a wire rack over a piece of parchment.
Melt the chocolate wafers, then stir in the coconut oil and pipe it over the pieces, letting it drip down the sides.
Pop it in the fridge for 5-10 minutes to fully set.
