Got a peanut butter lover on your holiday list? Stir up some of this Reeses Peanut Butter Fudge and gift it!
Or you could just make it and share it with your family! :)
Who doesn’t love the bite-sized candies filled with peanut butter and a crunchy outer shell?
This is a colorful fudge with orange, brown, and yellow Reese’s Pieces perfect for fall or any time!
Reese’s Pieces Fudge Recipe
Recipe Type: Holiday
Author:
Makes: 48 (2 piece) servings
Ingredients
- 2-2/3 cups granulated sugar
- 2 jars of marshmallow cream
- 1/2 cup (1 stick) butter
- 1 cup Skippy Natural peanut butter
- 1/2 teaspoon salt
- 1 (12oz can) evaporated milk
- 3 (10 oz bags) Reese’s peanut butter chips
- 1 cup Reeses Pieces baking chips
- 2 teaspoon vanilla extract
How to Make Reese’s Pieces Fudge
- Line a 9×13 inch baking pan with aluminum foil, and spray with non-stick (like Pam).
- Combine the sugar, marshmallow cream, butter, peanut butter, salt, and evaporated milk over medium heat.
- Stir frequently until boiling rapidly.
- Stir constantly while boiling rapidly for 5 minutes, or until the temperature reaches between 234 and 239°F.
- Remove from heat and add peanut butter chips and vanilla.
- Let rest for 10-15 minutes to come to a temperature of 110 and 113°F. Beat fudge until melted and smooth.
- Spread evenly in the bottom of the prepared pan.
- Sprinkle Reese’s Pieces baking chips on the top and lightly press into the fudge.
- Chill for 2 hours, then cut into squares.
Why Is My Fudge Grainy?
If sugar crystallizes during the process, the result is grainy fudge.
Sugar will crystalize when the melting sugar splashes onto the sides of the pan.
Instead of stirring the sugar, use a wet pastry brush and slide it down the side of the pan to wipe down any sugar.
Why Did My Fudge Not Set?
If you don’t get the sugar hot enough (usually between 234 and 239°F for fudge), it won’t set properly.
Use a candy thermometer when making fudge to ensure your temperature is correct.
Wait to Stir
To ensure the perfect texture, allow the fudge to rest 10-15 minutes, or until it reaches a temperature of 110 and 113°F, and then beat the fudge until smooth.
Don’t Over Beat:
Only beat the fudge until the glossy sheen is lost.
Storage:
To store this homemade Reese’s Pieces fudge, cover tightly with waxed paper, foil, or clear plastic wrap; store in an airtight container in a cool, dry place, or refrigerate.
Reese's Pieces Fudge Recipe
Yield:
48 (2 piece servings)
Prep Time:
10 minutes
Cook Time:
20 minutes
Inactive Time:
2 hours
Total Time:
2 hours 30 minutes
Got a peanut butter lover on your holiday list? Stir up some of this Reeses Peanut Butter Fudge and gift it!
Ingredients
- 2-2/3 cups granulated sugar
- 2 jars marshmallow cream
- 1/2 cup (1 stick) butter
- 2-2/3 cups granulated sugar
- 2 jars of marshmallow cream
- 1/2 cup (1 stick) butter
- 1 cup Skippy Natural peanut butter
- 1/2 teaspoon salt
- 1 (12oz can) evaporated milk
- 3 (10 oz bags) Reese's peanut butter chips
- 1 cup Reeses Pieces baking chips
- 2 teaspoon vanilla extract
Instructions
- Line a 9x13 inch baking pan with aluminum foil, and spray with non-stick (like Pam).
- Combine the sugar, marshmallow cream, butter, peanut butter, salt, and evaporated milk over medium heat.
- Stir frequently until boiling rapidly.
- Stir constantly while boiling rapidly for 5 minutes, or until the temperature reaches between 234 and 239°F.
- Remove from heat and add peanut butter chips and vanilla.
- Let rest for 10-15 minutes to come to a temperature of 110 and 113°F. Beat fudge until melted and smooth.
- Spread evenly in the bottom of the prepared pan.
- Sprinkle Reese's Pieces baking chips on the top and lightly press into the fudge.
- Chill for 2 hours, then cut into squares.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 164Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 68mgCarbohydrates: 30gFiber: 1gSugar: 28gProtein: 2g
The Nutritional Information may not be accurate.