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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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After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.
The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon. Press into the prepared tin and leave to cool and set before cutting into squares.
This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.
If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
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.
That smooth, creamy melt-in-your-mouth fudge texture is achieved with small sugar crystals. If the mixture is stirred too soon — when it is warmer than 110 degrees — the crystals will be large and make the fudge grainy.
Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.
At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.
Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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