Sweetened condensed milk is found in a small can (14-oz.) in the baking aisle. It never goes bad, according to my knowledge, so a lot of bakers will just keep cans of it in their pantry and use it when they stumble upon one of the few recipes that calls for it. Fudge is one of those recipes. You will find this ingredient in most fudge recipes and it is what gives it that distinctive fudge-like taste.
This is also a great recipe for Holiday baking! Fudge is commonly made around this time of year, and I can see why because it is delicious and really easy to make! Plus it yields a large amount for one recipe (you can make up to 64 squares from this recipe).
Chocolate Peanut Butter Cup Fudge
- 3 cups milk chocolate chips
- 1 can (14-oz.) sweetened condensed milk
- 24 Reese’s Peanut Butter Cups (regularly sized), divided
Line an 8x8-in. pan with aluminum foil and spray with nonstick cooking spray. Line the pan with 16 whole Reese’s cups; set aside.
In a large, microwave-safe bowl, stir the chocolate chips and sweetened condensed milk. Microwave in 30-second intervals until completely smooth. Pour over peanut butter cups in the pan and smooth the top. Chop the remaining peanut butter cups and press into the top. Bring to room temperature (about 1 hour) before refrigerating until solid. Remove the fudge from the pan using the foil and cut into squares.