Okay, I have to confess – I’m completely obsessed with this White Chocolate Reese’s Fudge. It all started when I was craving something sweet and creamy, but didn’t want to spend hours in the kitchen. I threw together what I had (including a bag of White Chocolate Reese’s that was calling my name), and boom – magic happened. The first bite was pure heaven, with that velvety smooth white chocolate and those little bursts of peanut butter goodness. Now, it’s my go-to treat for potlucks, gifts, and let’s be honest… those late-night snack emergencies. Trust me, if you love sweet, rich, and slightly salty flavors, this fudge is about to become your new favorite thing.
Why You’ll Love This White Chocolate Reese’s Fudge
Let me tell you why this recipe is pure gold:
- It’s ridiculously easy – no fancy techniques, just simple stovetop magic that comes together in minutes (plus chilling time, but who’s counting?)
- The flavor combo is insane – creamy white chocolate meets salty-sweet Reese’s pieces in every bite
- People go nuts for it – I’ve brought this to parties and watched grown adults sneak seconds (and thirds)
- It looks fancy with those Reese’s pieces peeking through, but shhh… we know the truth about how simple it really is
Seriously, this White Chocolate Reese’s Fudge checks all the boxes – delicious, easy, and totally addictive.
Ingredients for White Chocolate Reese’s Fudge
Here’s everything you’ll need to make this dreamy fudge happen:
- 1 bag (8 oz) White Chocolate Reese’s – chopped into fourths (you’ll use half in the batter, half for topping)
- 1 cup granulated sugar – no packing needed, just level it off
- 1/2 cup heavy whipping cream – measured in a liquid measuring cup
- 1/2 teaspoon salt – trust me, this makes the flavors pop!
- 1/2 cup (1 stick) unsalted butter – cubed for even melting
- 2 1/2 cups white chocolate chips – about 15 oz (I prefer Ghirardelli or Guittard)
- 7 oz marshmallow creme – one small jar (often called “fluff”)
Ingredient Notes & Substitutions
If you need to make swaps:
- No marshmallow creme? You can use 3 cups mini marshmallows instead – just melt them completely with the hot sugar mixture.
- Salted butter works too (just reduce the added salt to 1/4 tsp).
- While regular Reese’s pieces will work, the white chocolate ones give that extra creamy sweetness we love here.
Important: Don’t skip the salt! It balances the sweetness perfectly. And always use real white chocolate chips – those “white baking morsels” won’t give the same rich texture.
Equipment You’ll Need
Grab these trusty tools before you start:
- 9×9-inch baking pan – metal or glass both work great
- Parchment paper – for easy fudge removal (no sticking drama!)
- Medium saucepan – heavy-bottomed prevents scorching
- Large mixing bowl – heatproof is best for the hot sugar mixture
- Wooden spoon or silicone spatula – for stirring and scraping
That’s it! No fancy gadgets needed – just good old-fashioned tools you probably already have.
How to Make White Chocolate Reese’s Fudge
Okay, let’s get to the fun part – making this dreamy fudge! Don’t worry, it’s easier than you think. Just follow these simple steps, and you’ll be scooping up creamy, peanut-buttery perfection in no time.
Step 1: Prep the Pan and Reese’s
First, grab that 9×9-inch pan and line it with parchment paper – leave some overhang so you can lift the fudge out later. Now, take your White Chocolate Reese’s and chop them into fourths (I just use a sharp knife and go to town). Set aside half for mixing into the batter and half for sprinkling on top – this gives you that gorgeous Reese’s-studded look!
Step 2: Melt the Base
In your saucepan, combine the sugar, heavy cream, salt, and cubed butter. Stir constantly over medium heat until everything’s melted together and smooth. Once it starts bubbling gently, set a timer for exactly 5 minutes – this is crucial! Keep stirring occasionally while it boils to prevent scorching. You’ll know it’s ready when it’s slightly thickened and smells like caramel heaven.
Step 3: Combine and Set
Carefully pour the hot mixture over your waiting white chocolate chips and marshmallow creme. Now beat it like crazy with a wooden spoon until everything’s silky smooth (this takes about 2 minutes of elbow grease). Gently fold in half of those chopped Reese’s pieces, then pour the whole glorious mixture into your prepared pan. Sprinkle the remaining Reese’s on top, pressing them in lightly. Pop it in the fridge for at least 3 hours – I know it’s hard, but resist the urge to cut into it early!
Tips for Perfect White Chocolate Reese’s Fudge
After making this fudge more times than I can count (okay, maybe I have a problem), here are my foolproof secrets:
- Room temp butter is key – it melts evenly and prevents that scary sugar crystallization. I leave mine out for 30 minutes before starting.
- Set that timer for boiling! Five minutes is the sweet spot – any less and your fudge might not set, any more and it gets grainy.
- Don’t skimp on chilling time – I know it’s tempting, but that full 3 hours in the fridge makes all the difference for clean slices.
Bonus tip: If your kitchen’s warm, let the fudge sit at room temp for 10 minutes before cutting – it prevents those crumbly edges!
Serving and Storage
When your White Chocolate Reese’s Fudge is finally set (I know, the wait is torture!), lift it out using the parchment paper and cut it into small squares – about 36 pieces works perfectly for rich little bites. Store them in an airtight container between layers of wax paper to prevent sticking. They’ll keep beautifully in the fridge for up to 2 weeks… if they last that long! For gifting, I love stacking them in cute little treat boxes tied with ribbon.
White Chocolate Reese’s Fudge Variations
Once you’ve mastered the basic recipe (and eaten half the pan yourself), try these fun twists:
- Crunchy delight: Stir in 1/2 cup chopped peanuts or pecans with the Reese’s pieces – that extra crunch takes it over the top!
- Chocolate overload: Swap half the white chocolate chips for semisweet chips if you’re craving deeper chocolate flavor.
- Seasonal spin: Use holiday-colored Reese’s pieces for festive versions – orange and black for Halloween, red and green for Christmas!
The beauty of this fudge? It’s like a blank canvas for your candy cravings. Just keep the base recipe the same and get creative with mix-ins!
Nutritional Information
Here’s the scoop on what’s in each delicious piece (but remember – nutrition varies based on brands/ingredients used). For one 1-inch square of White Chocolate Reese’s Fudge, you’re looking at:
- 120 calories
- 7g fat (4g saturated)
- 14g carbs
- 10g sugar
These are estimates per piece – because let’s be real, nobody stops at just one!
FAQs About White Chocolate Reese’s Fudge
Can I use dark chocolate instead of white chocolate?
You absolutely can, but it’ll be a totally different (though still delicious) treat! Swap the white chocolate chips for dark or semisweet, and use regular Reese’s pieces instead of the white chocolate ones. Just know the flavor will be richer and less creamy – perfect for dark chocolate lovers!
How long does this fudge keep fresh?
Stored properly in the fridge, your White Chocolate Reese’s Fudge stays perfect for up to 2 weeks (if it lasts that long!). I keep mine in an airtight container with wax paper between layers. For longer storage, you can freeze it for 2-3 months – just thaw overnight in the fridge before serving.
Why did my fudge turn out grainy?
This usually happens if the sugar mixture was stirred too much during boiling or boiled too long. Next time, stir just enough to prevent burning and set that timer for exactly 5 minutes. Also make sure your butter was properly softened before starting – cold butter can cause crystallization.
For more delicious recipes and inspiration, check out BestAllTop on Pinterest.
Print
Irresistible White Chocolate Reese’s Fudge Recipe
- Total Time: 3 hours 25 minutes
- Yield: 36 pieces 1x
- Diet: Vegetarian
Description
A creamy and rich white chocolate fudge loaded with chopped White Chocolate Reese’s pieces for a sweet and satisfying treat.
Ingredients
- 1 bag White Chocolate Reese’s
- 1 cup sugar
- 1/2 cup heavy whipping cream
- 1/2 tsp salt
- 1/2 cup butter
- 2 1/2 cups white chocolate chips
- 7 oz Marshmallow Creme
Instructions
- Line a 9×9-inch pan with parchment paper.
- Peel and cut White Chocolate Reese’s into fourths. Set half aside for mixing and half for topping.
- Place white chocolate chips and marshmallow creme in a large bowl.
- In a saucepan, combine sugar, heavy cream, salt, and butter. Stir until melted and boil gently for 5 minutes.
- Pour the hot mixture into the bowl with chocolate and marshmallow. Beat until smooth.
- Fold half of the Reese’s pieces into the fudge mixture. Pour into the pan and spread evenly.
- Sprinkle remaining Reese’s pieces on top. Refrigerate for 3-5 hours until set.
Notes
- Store in an airtight container in the refrigerator.
- Cut into small pieces for serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg