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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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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.
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.
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.
Syrup, Rice Bran and/or Canola Oil, Corn Meal, Salt, Hershey's® Cocoa, Red 40, Yellow 5&6, Blue 1, and Other Color Added, Trisodium Phosphate, Natural and Artificial Flavor.
How to Make Fudge. The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut. Here's how to make fudge on your stovetop and in your microwave.
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).
The 30-second commercial is narrated by actor Will Arnett and features six neighborhood friends who gather for the big game and encounter an “emotional rollercoaster.” Their silly, yet exaggerated reactions come to an end as soon as they learn Reese's isn't changing, but incorporating a new flavor profile, caramel.
Reese's includes the overall top-selling confection item—the Reese's Peanut Butter Cups King Size—as well as six of the top 20 chocolate/non-chocolate items.
Both cause the release of the neurotransmitters dopamine and opioids, which, in addiction research circles, are known as the “wanting” and “liking” chemicals, respectively. Dopamine prompts feelings of anticipation and desire while opioids are associated with blissful pleasure and satisfaction.
Luckily, Wal-Mart in Japan began stocking them and the nation was able to share in this chocolaty pleasure. But apparently Japanese Reese's are missing a preservative not allowed in the country that exists in American Reese's.
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.
This ratio difference likely has to do with the different shapes and lack of ridges on the holiday Reese's renditions. “Our enjoyment of certain foods can be heightened simply by the shape and mouthfeel of a product, such as Reese's holiday cups,” Dr.
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.
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