I make this White Chocolate Reese’s Fudge when you and I want a no‑fail holiday candy that looks over‑the‑top but takes almost no effort. It’s loaded with chopped White Chocolate Reese’s, swirled into a creamy white chocolate–marshmallow base, and sets up into thick, buttery squares that are perfect for Christmas trays, teacher gifts, and movie‑night snacking. With simple stovetop steps and a short ingredient list, it’s exactly the kind of “cheater fudge” that still tastes like you went to a candy shop.
Why You’ll Love This Fudge
This fudge hits both white chocolate and Reese’s cravings in one bite: the base is smooth and sweet, while the peanut‑butter‑filled candies add pockets of salty, creamy richness. The recipe uses a classic sugar–cream–butter boil plus white chocolate chips and marshmallow creme, which gives a silky, stable texture that doesn’t crystallize or feel gritty. It’s a no‑bake, make‑ahead dessert that chills in the fridge, slices cleanly, and travels well, so you can prep it days before a party or package it up as an easy edible gift.
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