Peanut Butter Cup Fudge
Makes 64 1-inch squares

Special Equipment
3-quart heavy duty saucepan
Candy thermometer

1 and ½ cups (300g) sugar
¾ cup (160ml) heavy cream
⅔ cup (163g) creamy peanut butter (not natural style)
¼ tsp. salt
1 tsp. vanilla extract
2 oz. (56g) semi-sweet chocolate, chopped
6 Reese’s Peanut Butter Cups Miniatures, chopped

1. Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside.

2. Combine sugar and cream in a 3-quart heavy-duty saucepan over medium heat. Attach a candy thermometer to the side of the pan. Stirring lightly every 2 minutes with a wooden spoon, bring the mixture to a boil. Once boiling, stop stirring and allow the mixture to boil until the thermometer registers 250°F (121°C). Turn off the stove, remove pan from the heat, and stir in the peanut butter, salt, and vanilla.

3. Gently fold in the chocolate, creating swirls. Do not stir to completely combine; you want those pretty chocolate swirls. Transfer mixture to the prepared baking pan. Do not scrape the sides of the saucepan. Smooth fudge into an even layer. Press chopped peanut butter cups on top. Cover tightly with aluminum foil and allow fudge to set at room temperature, about 4-6 hours.

4. Once set, remove the fudge from the pan by lifting out the aluminum foil. Using a large sharp knife, slice the fudge into 1-inch squares.

Prep time: 25 minutes
Total time: 4 hours, 25 minutes