Perfect for Reese’s lovers, this rich, creamy Reese’s peanut butter fudge is easy to make and great for Christmas desserts or edible gifts.

Have you ever thought, “What could possibly make Reese’s peanut Butter cups better?” Well, I have an answer that’s going to rock your world: Reese’s peanut butter fudge.

This isn’t just any fudge; it’s a magical blend of those iconic peanut butter cups, creamy peanut butter, and marshmallow creme, creating a Christmas dessert so good, it should probably come with a warning label for its addictive qualities.

Now, I know what you’re thinking. “Fudge recipes? Aren’t they complicated?” Nope, not this time.

This recipe is as easy as it gets, and the result is a Reese’s fudge that’s so perfectly smooth and peanut-buttery, you’ll want to write sonnets about it.

And let’s be real, who wouldn’t want to receive this as an edible gift? It’s like unwrapping a little piece of peanut butter heaven.

We’re talking about a fudge that’s so ridiculously good, it’ll have you questioning all your life choices that led to you not making it sooner.

It’s the kind of treat that has you sneaking into the kitchen at midnight, whispering sweet nothings to a pan of fudge. Yes, it’s that serious.

So, grab your apron, and let’s get ready to transform your kitchen into the happiest place on earth (sorry, Disney).

Whether you’re looking for a show-stopping Christmas dessert or just want to make something special because, let’s face it, you deserve it, this Reese’s peanut butter fudge is here to save the day. Let’s get fudging!

Ingredients

3 cups granulated sugar
3/4 cup butter (1 1/2 sticks)
5 oz evaporated milk (1 small can, about 2/3 cup)
1 1/2 cups creamy peanut butter
7 oz marshmallow creme
1-2 teaspoons vanilla extract
12 oz Reese’s peanut butter cups

The best way to keep fudge fresh is by transferring it to an airtight container and leaving it stored for 2-3 weeks at room temperature.

To keep fudge from sticking to itself, store the layers with waxed paper, which provides a naturally nonstick surface.

That’s it! You can dress those suckers up and give them to your neighbors and become the most popular neighbor on the block, or kick back and enjoy all of the fudge yourself. It’s a hard decision, I know.

If it were me, I’d just buy something for the neighbors. Who needs popularity when you have FUDGE? Get the printable recipe below:

Reese’s Peanut Butter Fudge

This delicious and smooth Reese's peanut butter cups fudge uses marshmallow creme for some added tastiness! It's such a tasty holiday treat.

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Prep Time: 15

Cook Time: 6

Cool Time: 4

Total Time: 4 21

Servings: servings

Ingredients

3 cups granulated sugar
3/4 cup butter 1 1/2 sticks
5 oz evaporated milk 1 small can, about 2/3 cup
1 1/2 cups creamy peanut butter
7 oz marshmallow creme
1-2 teaspoons pure vanilla extract
12 oz Reese’s peanut butter cups

Instructions

Line an 9×9 baking pan with foil, then grease with baking spray.
Unwrap Reeses and place in a large ziploc freezer bag. Seal and smash peanut butter cups with rolling pin; set aside.
Place sugar, butter, and evaporated milk in a large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly.
Keep at a boil, stirring for 4-6 minutes or until candy thermometer reaches 234°. When the mixture has reached the ‘soft ball’ stage, take it off the heat.
Add peanut butter and marshmallow creme; stir until completely melted. Add vanilla; mix well.
Pour immediately into prepared pan; spread to form even layer in pan.
Cover with crushed peanut butter cups.
Let stand at room temperature 4 hours or until completely cooled.
To serve, lift from the pan; remove the foil and cut into 3/4 inch squares.