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This Reese’s Fudge tastes just like the inside of Reese’s Pieces! It’s so easy to make and uses only 3 simple ingredients!
Have you ever played the “I’ve Never…” game?
I tried playing it with the fans on my Facebook page a week or two ago and didn’t really get much of a response. But I think it’s a really fun game, so I thought we could try playing it here on the blog instead 🙂
All you do is finish the sentence, “I’ve never ___________.” And of course, the point is to try and think of something sort of outlandish that you’ve never done, something that people wouldn’t guess about you.
For example, on Facebook I told my fans that I’ve never had a serious boyfriend. You might not guess that about me since I’m married and have a child, but it’s the truth! My husband and I basically went from kinda-sorta-maybe-dating to engaged in a pretty wam-bam way. And he’s the only serious relationship I’ve ever been in (happily married for 7+ years by the way, although I still can’t believe our folks let us do it!).
Anyway. That’s my shocker one. But I’ll give you a few more to keep the ball rolling, and then you can leave your answers in the comments! Sound good? Ok, here we go:
I’ve never… been outside of the U.S. Not even Canada.
I’ve never… quit a job. I’ve had to leave jobs due to moving or, you know, having a baby, but I’ve never really quit a job.
I’ve never… taken less than an hour to write a post. Even a silly one like this one.
I’ve never… made fudge that requires more than like… two ingredients.
Like that smooth segue into recipe talk? 😉
Seriously though. I love two-ingredient fudge. Call me lazy or cowardly or closed-minded– I wouldn’t mind a bit. This fudge is good, and I don’t see the point in messing with a system that works just fine! It’s simple, quick, and it works every time. You can mix up the chocolate you use and add different mix-ins or toppings to create a million different flavors, so you really never have to make the same fudge twice!
Although you might want to. Especially if you’re a peanut butter lover! Did you know Reese’s brand makes peanut butter chips? You can find them in the baking aisle, next to all the other chocolate chips. And if you can’t find the Reese’s brand, you’re okay to use any other kind of peanut butter chips. But I think the Reese’s chips make this fudge taste like the inside of Reese’s Pieces!!
Which reminds me– think Reese’s Pieces when you eat this fudge. Not Reese’s Cups. You Reese’s connoisseurs know what I’m talking about: there’s a big difference in peanut butter flavor. So if you’re expecting it to taste like a Reese’s Cup, you’d be in for a surprise. Although…
I’ve never… been disappointed in a Reese’s surprise!
Your turn! Tell me something you’ve NEVER done!
Reese’s Fudge
Ingredients
3 cups Reese's peanut butter chips (this was 2 bags for me)
14.5 oz sweetened condensed milk
1 cup milk chocolate morsels
Instructions
Line an 8x8 (or 9x9) baking dish with parchment or wax paper. Set aside.
In a small saucepan, stir the peanut butter chips and sweetened condensed milk over low heat until melted and smooth.
Pour the mixture into the prepared baking dish. Use a spatula to smooth it if needed.
Microwave the chocolate morsels in a small bowl for 1 minute. Stir until melted and smooth (heat for an additional 30 seconds if needed). Pour melted chocolate over the fudge, and use a spatula to gently spread it.
Let cool at room temperature for 4-5 hours before cutting into 1-inch pieces.
Speed set the fudge in the refrigerator for 30-60 minutes, but expect condensation if you try to serve it at room temperature.
Don’t miss a bite!
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Check out these other great recipes from me and my friends!
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
The Bottom Line. Even though all Reese's shapes are made the exact same way with the exact same recipe, the temperature at which the chocolates hang out in during shipping could play a factor into how fresh each shape tastes.
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
The traditional cups also have large ridges around the edges. In contrast, the pumpkins, eggs, and Christmas stockings have a smooth surface—meaning the traditional cups have a larger volume of chocolate. If you prefer peanut butter to chocolate, it makes sense that you think the special shapes taste the best.
According to Parade, an easy way to remember the pronunciation is that Reese's is pronounced the same way as the possessive form of Reese Witherspoon's first name. However, some people pronounce it Ree-sees, including NFL player and Taylor Swift's boyfriend Travis Kelce.
There are a couple of reasons. First. The milk chocolate versus peanut butter ratio is different. The have even less sweet milk chocolate than regular Reese's peanut butter cups so you taste more of the peanut butter.
Reese's Peanut Butter Cups have gotten smaller. They were 51 grams in the 80s. Today they're 42 grams (20% smaller than in the 80s). And the king size is 62 grams (20% larger than in the 80s).
Sugar bloom is normally caused by surface moisture. The moisture causes the sugar in the chocolate to melt. Once the moisture evaporates, larger sugar crystals form, creating a white, powdery coating on the surface of the chocolate.
The classic Reese's Peanut Butter Cups have been bestsellers since their inception in 1928, and the festive egg-shaped spin-off sticks to the same proven formula—offering what the Hershey Company calls an "ingenious flavor combination" of creamy peanut butter and classic chocolate.
REESE'S Candy is made by The Hershey Company. In 1956, H.B. Reese's six sons took over the family business and later sold it to The Hershey Company in 1963.
The original Reese's Pieces candies with the inclusion of peanuts. Contains 2% Or Less Of: Dextrose, Artificial Color (Yellow 5 Lake, Yellow 6 Lake, Red 40 Lake, Blue 1 Lake), Palm Kernel Oil, Confectioner's Glaze, Cornstarch, Modified Cornstarch, Salt, Lecithin (Soy), Carnauba Wax, Vanillin (Artificial Flavor), Milk.
Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.
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