Try this Easy Reese's Fudge recipe, or contribute your own.
- Carbohydrate 533.933968198442 g
- Cholesterol 134.943729956 mg
- Fat 185.729719263617 g
- Fiber 29.7360005057892 g
- Protein 52.5622618988344 g
- Saturated Fat 111.233567797349 g
- Serving Size 1 1 recipe (901g)
- Sodium 559.494520764866 mg
- Sugar 504.197967692653 g
- Trans Fat 8.42873996091541 g
- Calories 3688 calories
Step-by-step
- Line a 9 x 9 pan with parchment paper and lightly spray with cooking spray.
- Evenly space 16 peanut butter cups in the pan.
- Melt chocolate chips and condensed milk in microwave by heating for 1 minute then stirring and repeating (probably 3-5 minutes depending on your microwave).
- Spread melted chocolate over peanut butter cups in pan.
- Cut or break up remaining 4 peanut butter cups and sprinkle evenly over pan, pressing lightly into the fudge.
- Refrigerate to set, then cut into squares.
Traditional cooked fudge relies on precise sugar crystallization stages monitored with a candy thermometer, but this condensed milk method bypasses those temperature hurdles entirely by using dairy solids and sucrose already suspended in syrup. Achieving smooth results requires vigilance during melting because chocolate burns quickly when subjected to uneven microwave hotspots. When combining chocolate chips and sweetened condensed milk, heating the mixture in short thirty-second bursts while stirring vigorously prevents the cocoa butter from separating and turning the base grainy.
- Line the nine-inch square pan with parchment paper, leaving an overhang on opposite sides to lift the chilled block cleanly out of the metal corners.
- Chop the remaining peanut butter cups uniformly so they distribute evenly across the top surface without sinking unevenly into the dense chocolate matrix.
- Store the finished squares in an airtight container with parchment sheets between the layers to prevent moisture transfer during refrigeration.
- Substitute dairy-free sweetened condensed coconut milk and certified vegan chocolate chips for standard dairy ingredients if accommodating plant-based diets.
Chilling the pan for at least two hours firms the fats sufficiently for sharp edges when slicing with a chef knife wiped clean between cuts. Storing the portions correctly preserves their texture for up to seven days.
