This is a new fudge recipe from Hersey’s Cocoa Easy Baking. Also called “Jenn’s Birthday Fudge.”
3 cups Hershey’s Semi-Sweet Chocolate Chips
1 can (14 oz) sweetened condensed milk (not evaporated milk)
dash salt
1 2/3 cups (10 oz package) Reese’s Peanut Butter Chips, divided
1 1/2 tsp vanilla extract
1/2 cup whipping cream
Line 8- or 9-inch square pan with wax paper or foil.
Melt chocolate chips with sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat and stir in 2/3 cup peanut butter chips and vanilla extract. Spread evenly into prepared pan.
Melt remaining 1 cup peanut butter chips with 1/2 cup whipping cream, stirring until thick and smooth. Spread over fudge.
Refrigerate 2 hours or until firm. Turn fudge over onto cutting board; peel off paper or foil and cut into squares. Store covered in refrigerator.
Makes about 2 pounds.
