Instructions

• Spray a 9×13-inch baking dish with cooking spray and line it with parchment paper, leaving an overhang on two sides to lift the fudge out later.
• In a heavy-bottomed saucepan combine ¾ cup butter, 3 cups granulated sugar, and ⅔ cup evaporated milk.
• Place the saucepan over medium heat and stir frequently until the sugar dissolves and the mixture reaches a full rolling boil.
• Once at a full boil, continue boiling for 5 minutes, stirring continuously to prevent scorching.
• Remove the pan from the heat. Immediately stir in 1 ¾ cups Reese’s peanut butter chips (coarsely chopped) and ½ teaspoon salt until the chips are melted and the mixture is as smooth as possible (a whisk helps remove lumps).
• Stir in 7 ounces marshmallow creme and 1 teaspoon vanilla extract until fully incorporated and smooth.
• Divide the 2 cups assorted candy into three equal portions. Sprinkle one third of the candy evenly over the bottom of the prepared baking dish.
• Pour half of the hot fudge mixture over the first layer of candy and spread gently to cover. Sprinkle the second third of the candy evenly over that layer.
• Pour the remaining half of the fudge mixture over the second candy layer and spread to an even layer. Immediately sprinkle the remaining third of the candy evenly over the top.
• Let the fudge cool at room temperature until completely set (several hours). Use the parchment overhang to lift the fudge from the pan, cut into squares, and serve.