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Mini Peanut Butter Cup Fudge
Welcome Back to Fudge on Friday! Today’s fudge recipe is a peanut butter and chocolate lovers dream come true. What could I possibly say about this fudge, that the name alone doesn’t already say? Mini Peanut Butter Cup Fudge is made with semi-sweet chocolate chips, marshmallows, mini peanut butter cups plus more marshmallows. The end result is a chocolaty, marshmallowy, peanut buttery delicious fudgy confection
There are many classic flavor combinations but none are beloved as much as peanut butter and chocolate. Everyone of all ages loves this classic flavor duo. Mint and chocolate is another classic combo and one of my favorites but peanut butter and chocolate, well that’s just darn good. Personally speaking, I think that Reese’s put peanut butter cups on the proverbial culinary map but..
Another popular brand when I was growing up (way back in the 60’s) was a company called Boyer. Boyer Candy Company are the makers of the “Original” Peanut Butter Cup, or so they claim. They’re also the makers of Butterscotch “Smoothie” Peanut Butter Cups, Clark candy bars and the much loved Mallo Cup.
The Boyer Candy Company is the maker of my hubby’s all thyme favorite candy, the Mallo Cup. Mallo cups have been around for-ever. The creamy marshmallow center is surrounded by milk chocolate, making it a favorite among marshmallow fans. Even though I love peanut butter cups, my favorite Boyer cup has always been the “smoothie” cup. The smoothie cup has a crunchy peanut butter filling with a butterscotch coating. Smoothie peanut butter cups are everything you know and love in a peanut butter cup but more (at least in my humble culinary opinion:)
Growing up in the 60’s, Boyer was a popular brand of candy. Not only that, Boyer Candy was relatively inexpensive, compared to its name brand competitors. For example, let’s say that in 1966 a Reese’s peanut butter cup sold for .30¢. A Boyer original peanut butter cup would have sold for .15¢ making the Boyer brand popular amongst the neighborhood kids. Each “cup” came with, and still does, Boyer money;) If you saved up enough Boyer paper money, you would send the money into the Boyer candy company and a few weeks later you’d receive a free mallo cup, smoothie or original peanut butter cup. This was during a simpler time when shipping charges weren’t sky high.
Proudly made in the United States, Boyer Candy has been making confections since the early Depression Years. After starting their candy business in their mother’s kitchen, the Boyer Brothers made candy that you know and love today. Boyer Candy is the proud creator of the Mallo Cup, the first cup candy in America! Mallo Cups are a fan favorite, and a delicious combination of milk chocolate combined with a fluffy and sweet marshmallow center. There was a period when you couldn’t find Boyer cups anywhere but thankfully the Boyer company has made a come back if you will and is back by popular demand. Labeled as “Retro” candy, Boyer cups can be found everywhere again:) Much to my hubbys delight.
Fudge on Friday Recipes
Super delicious, chocolaty, and peanut buttery:)
- 1 1/2 cups granulated sugar
- 2/3 cup evaporated milk
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 12 oz bag regular size marshmallows
- 12 oz. bag semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 7 oz bag mini peanut butter cups
Refrigerate mini peanut butter cups for at least an hour. Remove from the refrigerator and with a sharp knife, slice peanut butter minis in half. Return to the refrigerator until needed.
Line 8-inch-square baking pan with foil. Lightly butter.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Vigorously stir in 12 oz bag marshmallows, chocolate chips and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Quickly stir in chopped minis and mini chocolate chips.
Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
*Nutritional Information may not be accurate.*