Pro Tips and Variations
For the best texture, make sure the sugar–cream mixture comes to a true gentle boil and stays there for the full 5 minutes; undercooking can result in soft, sticky fudge that doesn’t hold its shape. Stir frequently and use a heavy‑bottomed pan to prevent hot spots that can scorch the sugar or dairy.
You can easily switch up the candy mix‑ins. Try using mini regular Reese’s, chopped Reese’s Pieces, or a mix of peanut butter cups and another crunchy candy like Butterfinger pieces. If you want extra crunch or color, sprinkle chopped peanuts, pretzels, or holiday sprinkles over the top along with the Reese’s. For a slightly less sweet fudge, you can mix in a handful of salted nuts to add some contrast.
Storage and Make-Ahead
Once the fudge is fully set, I use the parchment overhang to lift it out of the pan and place it on a cutting board, then cut it into small squares—this fudge is rich, so bite‑size pieces are perfect. I store the pieces in an airtight container in the refrigerator, layering them with parchment or wax paper to prevent sticking. Properly stored, the fudge keeps well in the fridge for about 1–2 weeks and stays firm and creamy.
For gifting or longer storage, the fudge can be frozen. I chill it first so it’s firm, cut it into squares, then pack the pieces into a freezer‑safe container with parchment between layers. It typically keeps in the freezer for up to 2–3 months; when I’m ready to serve or package it, I thaw it in the refrigerator so the texture stays smooth and doesn’t sweat as much as it would at room temperature.
FAQ
Can I use other white chocolate instead of chips?
Yes, you can use chopped white chocolate bars or melting wafers instead of chips, as long as you measure by volume (2 1/2 cups) or weight to match the recipe. High‑quality chocolate melts more smoothly and gives better flavor.
Do I have to refrigerate the fudge?
Refrigeration helps this style of fudge set firmly and keeps the dairy‑rich base safe and stable. You can serve it at room temperature once it’s set, but for storing more than a few hours, the fridge is the best place.
Why is my fudge grainy?
Grainy fudge usually means the sugar didn’t fully dissolve or crystallized again as it cooled. Boiling the sugar mixture long enough and using marshmallow creme (which helps prevent crystallization) both reduce the risk, so be sure to follow the timing and stir well.
Can I make this without marshmallow creme?
Marshmallow creme helps create the classic creamy texture and also stabilizes the fudge, so leaving it out changes the structure. If you don’t have it, look for a white chocolate fudge recipe specifically formulated without marshmallow, then add chopped White Chocolate Reese’s to that base instead.
How small should I cut the pieces?
This fudge is rich and sweet, especially with the Reese’s on top, so cutting it into 1‑inch or even smaller squares is ideal. Smaller pieces also stretch better for party platters and gift boxes.
Conclusion and Call to Action
White Chocolate Reese’s Fudge is the kind of candy that looks like a bakery box treat but comes from a single saucepan and a few pantry ingredients. It’s creamy, decadent, and packed with peanut butter cups in every bite, making it perfect for Christmas tins, bake sales, or any time you want an easy no‑bake dessert that still feels special.
When you post this recipe, invite your readers to rate it, share which Reese’s candies they used, and upload photos of their fudge trays so others can see how versatile it is. Encourage them to save or pin the recipe so they always have a go‑to White Chocolate Reese’s Fudge ready for the holidays, game days, and last‑minute gift baskets.