Reese's Peanut Butter Cup Fudge
The easiest, fastest, richest, most divine fudge you'll ever eat. Oh, and did I mention you only need 3 ingredients? OMG, yes.
The easiest, fastest, richest, most divine fudge you'll ever eat. Oh, and did I mention you only need 3 ingredients? OMG, yes.
- Carbohydrate 547.34827592633 g
- Cholesterol 270.902672453956 mg
- Fat 189.14373089263 g
- Fiber 17.1360004806519 g
- Protein 74.6122629150234 g
- Saturated Fat 118.292270031835 g
- Serving Size 1 1 Recipe (960g)
- Sodium 977.065864754484 mg
- Sugar 530.212275445678 g
- Trans Fat 15.0998012530671 g
- Calories 4160 calories
Step-by-step
- Line 8x8 glass dish with foil and spray with nonstick cooking spray lightly.
- Line with 16 whole Reese's {as pictured above.} Set aside.
- In a large microwave-safe bowl, stir chocolate chips and sweetened condensed milk together and microwave in 30 second increments until smooth and completely melted.
- Pour over peanut butter cups and smooth the tops.
- Chop up the remaining Reese's and press into the top.
- Bring to room temperature {about 1 hour} before refrigerating.
- Once it's pretty solid, remove from the pan using the foil and cut into squares.
- Serve.
Equipment Requirements and Glass Dish Management
The ingredient list hides the physical demands of working with high-sugar dairy mixtures that seize easily upon contact with localized hotspots. Standard metal baking pans conduct thermal energy too aggressively, which can cause the milk solids in the sweetened condensed milk to burn before the chocolate chips fully liquefy. Using an eight-by-eight-inch glass dish provides the necessary thermal buffer. Because glass retains ambient heat longer than aluminum, lining that dish entirely with heavy-duty aluminum foil and coating it lightly with nonstick spray allows the entire block of set fudge to lift out cleanly without tearing the bottom layer of peanut butter cups.
Precise Heating and Thermal Control
Success or failure hinges entirely on regulating the microwave temperature through intermittent heating intervals. Operating the microwave continuously at maximum power will scorch the sugar and cause the fat in the milk chocolate chips to separate into an oily sheen. Stirring the mixture vigorously every thirty seconds distributes the thermal energy evenly until the liquid becomes completely smooth. Allowing the poured fudge to cool completely to room temperature for roughly sixty hours—correction, one hour—prior to refrigeration prevents condensation from forming on the glossy surface.
