Reese’s Fudge

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Today I’m channeling the best peanut butter chocolate candy into a rich and delicious fudge recipe. This Reese’s Fudge has two layers, starting with a peanut butter base, and is topped with a milk chocolate layer. This fudge recipe is easily made on the stovetop, in thirty minutes or less, and does not require a candy thermometer!

Try some of our other favorite fudge recipes: this caramel Microwave Fudge, this Oreo Fudge, or this Peppermint Fudge.

Image of three pieces of Reese's Fudge.

Reese’s Fudge

There’s something magical about combining chocolate and peanut butter as evidenced (in part) with this Buttercrunch CandyChocolate Peanut Butter Snack Mix, and Chocolate Peanut Butter Muffins. The two flavors just work together. And that’s why Reese’s® candies are so popular and it’s also why this fudge has been a huge hit with everyone that has tried it. It’s creamy, smooth, rich, and the perfect blend of chocolate and peanut butter.

If you love Reese’s candies, you are going to be obsessed with this fudge!

Process shots: combining and melting the ingredients for the peanut butter layer; spreading in a pan; combining and melting ingredients for the chocolate layer; spreading into the pan.

Peanut Butter Layer

The peanut butter layer begins with Reese’s peanut butter baking chips. You’ll find these chips with the other baking chips in the grocery store. These chips encompass that classic taste you know and love from the peanut butter layer in Reese’s candies. These peanut butter chips are what makes this Reese’s fudge taste so similar to the candy!

We won’t use the entire bag for this fudge, so add leftover baking chips into pancake batter, muffin batter, chocolate cookies, or enjoy them by the handful!

Chocolate Layer

We add a milk chocolate layer on top of the peanut butter layer. ( Since Reese’s candies are made with milk chocolate, that’s what we use here.) If you’re worried about sweetness or if you don’t love milk chocolate, semi-sweet or dark chocolate will work just as nicely in this Reeses’s fudge.

For this chocolate layer, I recommend high-quality chocolate chips. My favorites are Ghirardelli® and Guittard® (not sponsored). The higher the quality of chocolate used, the tastier this fudge will be.

Reese’s Fudge Tips

  • Line the pan. For easy removal, be sure to line the pan with parchment paper or foil, leaving an overhang to easily pull out the fudge for serving.
  • A food scale comes in handy! Since we divide the sweetened condensed milk into 2 parts, it’s nice to have a food scale to get this measurement exact; each layer uses 198 grams of sweetened condensed milk. You can eyeball it, but I recommend using a food scale if you have one.
  • I use the same nonstick pot for both of the fudge layers. When washing it out in between layers be sure to thoroughly dry the pan. Water left in the pan can cause the chocolate to cloud or seize.
  • Stir constantly! I like to use a heat-resistant sturdy spatula and constantly stir the fudge mixture, making sure to scrape the bottom as often as possible while the ingredients are melting. Use that same spatula to gently press each layer of fudge into a smooth and even layer.

Image of two pieces of Reese's Fudge stacked, with the top one partially eaten.

QUICK TIP

Serve Reese’s Fudge straight out of the fridge; nothing beats chilled fudge! Make sure to store the fudge in an airtight container; cold air will dry out the fudge quickly.

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Reese's Fudge

Today I'm channeling the best peanut butter chocolate candy into a rich and delicious fudge recipe. This Reese's Fudge has two layers, starting with a peanut butter base, and is topped with a milk chocolate layer. This fudge recipe is easily made on the stovetop, in thirty minutes or less, and does not require a candy thermometer!
Print Recipe

Reese's Fudge

Today I'm channeling the best peanut butter chocolate candy into a rich and delicious fudge recipe. This Reese's Fudge has two layers, starting with a peanut butter base, and is topped with a milk chocolate layer. This fudge recipe is easily made on the stovetop, in thirty minutes or less, and does not require a candy thermometer!
Course Dessert
Cuisine American
Keyword Reese's Fudge
Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings 36 pieces
Calories 65kcal
Cost $6.35

Ingredients

  • 4 tablespoons (56.7g) unsalted butter, divided
  • 1 and 1/2 cups (270g) Reese's peanut butter baking chips
  • 1 can (14 oz.; 396g) sweetened condensed milk, divided
  • 1/4 teaspoon fine sea salt, divided
  • 2 teaspoons vanilla extract, divided
  • 1 and 1/2 cups (270g) milk chocolate chips (See Note 1)

Instructions

  • PREP: Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal (or line with foil). Do not skip this step, or the fudge won't remove nicely. Cut the butter into 1-tablespoon-sized pieces.
  • PEANUT BUTTER BASE: In a thick-bottomed, nonstick pan, heat 2 tablespoons of the butter, Reese's peanut butter baking chips, half of the sweetened condensed milk (198g -- use a food scale if you have one!), and 1/8 teaspoon fine sea salt on low. Using a heat-resistant spatula, stir the mixture constantly, making sure to scrape the sides and bottom. Resist the urge to increase the heat-- your patience will pay off!
  • ADD FLAVOR: As soon as the mixture is melted, remove the pan from heat. Stir in 1 teaspoon of the vanilla extract; mix well by folding the extract into the fudge with the spatula. Pour into the prepared pan and use the spatula to smooth and press the fudge into one even layer. Place the pan in the fridge while preparing the milk chocolate top layer.
  • MILK CHOCOLATE TOPPING: Quickly clean and thoroughly dry the pan. Heat the remaining 2 tablespoons of the butter, milk chocolate chips, the remaining half of sweetened condensed milk, and the remaining 1/8 teaspoon fine sea salt on low. Using a heat-resistant spatula, stir the mixture constantly, making sure to scrape the sides and bottom. Once melted, remove from heat and fold in the remaining 1 teaspoon vanilla extract. Mix until well combined. Remove the other fudge from the fridge and pour the milk chocolate layer on top. Use the spatula to gently coax and spread the fudge to fully cover the bottom layer.
  • CHILL: Cover and refrigerate for 4-8 hours or until fudge is firm.
  • SERVE: Remove from the pan using the overhang of parchment paper. Cut the fudge with a hot, very sharp knife. (Run it under hot water, dry, and then make quick cuts.) I recommend cutting the fudge into small pieces -- it's rich!
  • STORAGE: We love Reese's Fudge straight out of the fridge; it's so delicious chilled! Make sure to store the fudge in an airtight container; cold air will dry out the fudge quickly.

Video

Recipe Notes

Note 1: We love milk chocolate chips in this fudge, but for a less-sweet fudge, use semi-sweet or dark chocolate chips instead. Use good-quality chocolate chips for the best flavor.

Nutrition Facts

Calories: 65kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 41IU | Calcium: 1mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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One Comment

  1. When I added the vanilla, butter seemed to leech out for each layer. Maybe I let them go too long?? My peanut butter layer also did not seem as pourable as the one in the video–although the chocolate was very similar. Final taste test will be in four hours.

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