Ingredients
- 1 bag White Chocolate Reese’s
- 1 cup sugar
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/2 cup butter
- 2 1/2 cups white chocolate chips
- 1 jar (7 oz) marshmallow creme
Ingredients and Why They Matter
White Chocolate Reese’s are the star here—they bring that nostalgic peanut butter cup flavor with a white chocolate shell that matches the fudge base. Cutting them into fourths means you get visible chunks in every piece without overwhelming the fudge or making it hard to slice.
Granulated sugar, heavy whipping cream, butter, and salt form the cooked syrup that sweetens and stabilizes the fudge. Boiling this mixture briefly dissolves the sugar and concentrates it just enough that it sets firmly once cooled, while the cream and butter add richness and a velvety mouthfeel. A little salt sharpens all that sweetness and keeps the fudge from tasting flat.
White chocolate chips provide the main structure and flavor of the fudge; as they melt, they thicken the hot syrup into a smooth candy base. Using a good‑quality white chocolate chip matters because white chocolate can taste waxy or overly sweet if it’s low‑quality. Marshmallow creme helps create that classic “fantasy fudge” texture—creamy, slightly chewy, and stable—while also preventing sugar crystals from forming, so your fudge stays smooth instead of grainy.
Step-by-Step Instructions
I start by lining a 9×9‑inch pan with parchment paper, letting some overhang on the sides so I can lift the fudge out easily once it sets. Then I unwrap the White Chocolate Reese’s, cut each one into fourths, and divide the pieces into two equal piles—one for folding into the fudge and one for sprinkling on top.
Next, I place the white chocolate chips and marshmallow creme together in a large heat‑safe mixing bowl and set it aside. In a medium saucepan, I combine the sugar, heavy whipping cream, salt, and butter. I cook this mixture over medium heat, stirring until the butter melts and the sugar starts to dissolve, then bring it to a gentle boil. Once it reaches a steady, bubbling boil, I keep it there for about 5 minutes, stirring often so nothing sticks or scorches; this step is what gives the fudge its structure.
As soon as the 5 minutes are up, I remove the pan from the heat and carefully pour the hot mixture over the white chocolate chips and marshmallow creme in the bowl. Using a sturdy spoon or mixer, I beat the mixture until the chips and marshmallow are completely melted and the fudge base is smooth and glossy. If any white chocolate pieces linger, I keep stirring; the residual heat usually finishes melting them.
When the mixture is smooth, I fold in half of the chopped White Chocolate Reese’s, stirring just enough to distribute them without breaking them down completely. Then I pour the fudge into the prepared pan and spread it into an even layer, working fairly quickly because this type of fudge starts to thicken as it cools. I sprinkle the remaining Reese’s pieces over the top and gently press them in so they adhere but still sit visibly on the surface.
Finally, I transfer the pan to the refrigerator and let the fudge chill for 3–5 hours, or until it’s firm enough to lift out and cut into squares. Chilling helps the texture fully set and makes it easier to slice clean, even pieces without smearing the peanut butter cups.
Continue to the next page to reveal more tips and tricks