| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Candies |
3 |
Pounds |
INGREDIENTS
| 2 1/4 |
c |
Sugar |
| 3/4 |
c |
Evaporated milk |
| 1/4 |
c |
Butter or margarine |
| 7 |
oz |
Jar marshmallow creme |
| 10 |
oz |
REESE'S Peanut Butter Chips |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Broken walnuts |
|
|
Candied cherries, halved (red and green) |
INSTRUCTIONS
Butter 8-or 9-inch square pan. In heavy 2-3/4-quart saucepan combine
sugar, evaporated milk, butter and marshmallow creme. Cook over medium
heat, stirring constantly, until mixture begins to boil. Continue
cooking and stirring 5 minutes; remove from heat. Immediately add peanut
butter chips and vanilla, stirring until chips are melted. Stir in
walnuts. Pour into prepared pan. Score and decorate warm fudge with
cherry halves; cool completely. About 3 pounds.
VARIATION: 1/4 cup each green and red candied cherries, quartered can be
stirred in with walnuts.
NOTE: For best results, do not double this recipe.
Reese's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/hershey3.zip
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