Reese’s Peanut Butter Cup Fudge is creamy, decadent and rich fudge! It’s going to become a favorite, especially for all those peanut butter lovers in your life.
♡ 12 DAYS OF SUGAR. . .DAY 7 ♡
I couldn’t let my 12 Days of Sugar go by without including a fudge recipe. Fudge is one of my favorite things to make during the holidays. I think it’s probably safe to say it’s also one of the things all of my boys love as much as I do.
This fudge recipe is my go-to recipe that I have been making for years. It turns out perfectly every time and it’s amazing! But I always like to also make a different variation, so this year I’m sharing this amazing Reese’s Peanut Butter Cup Fudge. I’ve actually made this several times over the years, but was making it with Snicker’s like the original recipe called for. I asked my boys if I should try it with peanut butter cups this year and the answer was unanimous for peanut butter cups.
This is so simple to make, so don’t be afraid to give this one a try. I’ve answered a few questions below that I thought some of you might have. If you have any family or friends who are peanut butter and chocolate fans like we are, then you’re going to become their new BFF if you take them some of this fudge.
CAN I USE MILK CHOCOLATE CHIPS INSTEAD?
I am always a fan of milk chocolate chips, but this is a really sweet fudge, so I wouldn’t use all milk chocolate chips. I go back and forth between using all semi sweet OR 1/2 milk & 1/2 semi sweet. You could even do 2/3 semisweet and 1/3 milk chocolate.
CAN I USE DIFFERENT KINDS OF CANDY BARS?
Yes, of course you can. Like I mentioned above, the original recipe called for Snickers which we love. Any kind of candy bar would work in this. Just chop up two cups of your favorite candy bar and enjoy. Some other candy bars that I think would be delicious are Twix, Milky Ways, Kit Kats, or Rolos. Feel free to get creative.
A few tips for making fudge:
- Be sure to use a heavy duty saucepan. I use an old pressure cooker pan to make all my candy in.
- Make sure your sugar is completely dissolved before your mixture comes to a boil. If you have any sugar crystals on the sides of your pan, just take a pastry brush and dip it in some water to wash down the sides of your pan. You can also put a lid on it with the heat on low and let the steam wash down the sugar crystals on the sides.
- You can use a candy thermometer to cook this to a softball stage, but I like to do the cold water test. I have a small cup of ice water ready and then drop a small amount into the cold water, let it sit for a few seconds, and then use my fingers to roll it into a ball. I like it to be more at a “firm” soft-ball stage.
- It’s hard to give an exact time it takes to achieve the softball stage because it will depend on the heaviness of the pan you’re using and your stove. But to give you a rough idea, it could take anywhere from 5 to 10 minutes, once it begins to boil.
- When pouring the hot mixture into your bowl with the chocolate chips, DO NOT scrape the sides of the pan.
Reese’s peanut butter cup fudge is creamy, decadent and rich fudge! It’s going to become a favorite, especially those peanut butter lovers in your life.
- 2 cups chopped Reese’s Peanut Cups
- 3 cups sugar
- 3/4 cup butter, cubed
- 2/3 cup evaporated milk
- 2 cups (12 ounces) semisweet chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
- Extra chopped peanut butter cup for top, optional
- Line a 9-in. square pan with foil. Butter the foil and set pan aside
- In the bowl of an electric mixer combine chocolate chips, marshmallow creme and vanilla. Set aside.
- In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 235°-240° (soft-ball stage). Remove from heat and pour over chocolate chip mixture in mixing bowl. Turn mixer on low for a few seconds and then increase speed to medium high/high and beat until creamy and smooth.
- Pour half into prepared pan. Sprinkle with chopped peanut butter cups. Top with remaining fudge mixture and spread evenly. If desired, sprinkle with a few more chopped peanut butter cups and gently press down.
- Let fudge set at room temperature for a couple hours and then put in the fridge until it’s completely set and firmed up. Lift out of pan and remove foil. Cut into squares.
- Store in an air-tight container in a cool, dry place.