If you want to switch up the flavor of this fudge, you can substitute 3 cups of butterscotch or white chips for the 2.5 cups of peanut butter chips in the recipe.
Yield: 1 9x13 pan
Ingredients:
- 15 oz (about 2-1/2 cups) peanut butter chips
- 1 can (14 oz) sweetened condensed milk
- 1/4 tsp salt
- 1 tsp vanilla extract
- Yellow food coloring (optional)
Preparation:
1. Prepare a 9 x 13 by lining it with aluminum foil and spraying the foil lightly with nonstick cooking spray.
2. In a large microwave-safe bowl, combine the peanut butter chips, condensed milk, and salt.
3. Microwave the bowl on high for 1 minute, then stir with a spatula. If the peanut butter chips are not completely melted, return the bowl to the microwave and heat for another 15-30 seconds, then stir until the chips are melted and smooth.
4. Add the vanilla extract, and stir to mix it in. If you want to give your fudge more of a yellowish-orange color, add a few drops of yellow food coloring and stir it in. Scrape the fudge into the prepared pan and smooth it into a thin, even layer.
5. Let the fudge set at room temperature for 2 hours, or in the refrigerator for 1 hour, until it is firm.
6. Lift it from the pan using the foil as handles, and then use the crescent moon-shaped cutters to cut as many moons as possible from the fudge.
7. Store Crescent Moon Fudge in an airtight container at room temperature for up to two weeks.
