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White Chocolate Reeses Fudge is a simple and delicious recipe filled with white chocolate Reeses, white chocolate chips & marshmallow creme!
White chocolate Reeses fudge is SO easy to make. This is a great recipe for the beginning baker. Try some other favs like our Cookies and Cream Fudge and Chocolate Fudge too!!
It’s easy – i PROMISE!!
Have you ever made fudge before?!
It’s one of my family’s favorite desserts, and whenever we travel and go to chocolate or candy shops, we buy some.
Today, we decided to try it out at home, and we are so glad we did because it’s SO simple!!
Since we love white chocolate, we decided to go that route and add one of our favorite candies to it – White Chocolate Reese’s.
The combo was amazing, and since then we’ve tried many more fudge versions (like Cookies and Cream and Cookie Dough). We are happy to report that they are all delicious, and this recipe base is perfect for any kind of fudge with mix-ins.
Reeses Fudge Recipe
PREP. Peel off all the White Chocolate Reeses wrappers and cut into fourths. Put parchment paper on the 9×9 pan. (This keeps the fudge from sticking to the pan.) Put the white chocolate chips and marshmallow fluff in a big bowl. Set aside.
MELT. In a pan melt the sugar, heavy cream, salt and butter on medium heat until it starts to boil. Cook for 5 minutes.
BLEND. Pour the hot mixture into the bowl of chocolate chips and mix using a stand or hand held mixer until soft and smooth.
COMBINE. Fold in half the White Chocolate Reeses. Pour into your pan.
REFRIGERATE. Sprinkle the rest of the Reeses on the top. Put in the fridge for 3-5 hours to let it set. Hope you like it!
Recipe Tips + Storing Info
Instead of using the White Chocolate Reeses you can easily change it up for your favorite candy bar such as:
- Regular Milk Chocolate Reese
- M&Ms
- Chopped Kit Kat
- Toffee
- Reeses Pieces
If FREEZING the entire batch, place it in the freezer to harden for a little bit before removing it from the pan completely and placing the block in a freezer safe bag. This can last for about 3 months in the freezer. Individual pieces will have to be individually wrapped so it doesn’t get freezer burn.
To DEFROST, leave the fudge in the wrappings for about a day and then leave it at room temp for 15-20 minutes before unwrapping and cutting and eating.
STORED fudge can last for about 2-3 weeks in the fridge, as long as it is covered well enough. If need be you can layer pieces of fudge between parchment paper.
For more Fudge Recipes, be sure to check out:
- Cookies and Cream Fudge
- White Chocolate Butterfinger Fudge
- White Chocolate Cookie Dough Fudge
- Chocolate Fudge
- Caramel Apple Fudge
White Chocolate Reese’s Fudge Recipe
Ingredients
Instructions
- Peel off all the White Chocolate Reeses wrappers and cut into fourths.
- Put parchment paper on the 9×9 pan. (This keeps the fudge from sticking to the pan.)
- Put the white chocolate chips and marshmallow fluff in a big bowl. Set aside.
- In a pan melt the sugar, heavy cream, salt and butter on medium heat until it starts to boil. Cook for 5 minutes.
- Pour the hot mixture into the bowl of chocolate chips and mix using a stand or hand held mixer until soft and smooth.
- Fold in half the White Chocolate Reeses. Pour into your pan.
- Sprinkle the rest of the Reeses on the top. Put in the fridge for 3-5 hours to let it set. Hope you like it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! I can’t wait to try this recipe but I do have a question.. Will the brand jet puffed marshmallow creme work instead of fluff?
The marshmallow Creme and Fluff are the same so that totally works… the jet puffed is the one I use most the time. 🙂
Just FYI, there is a Facebook group who has used your recipe and photo as their own with no attribution or link back… It appears that they’re doing this for most of the recipes they post. It is named “Hillbilly Recipes”
https://www.facebook.com/photo.php?fbid=558469474239946&set=a.412089665544595.100798.412046715548890&type=1&theater
Thanks for the heads up… SO annoying!! Unfortunately, I have a feeling they will just keep doing it. 🙁
When you take the fudge out after 3-5 hours and serve it do you need to keep the leftovers refrigerated or can they sit out at room temperature?
I put mine back in the fridge because my hubby likes it cold, but I’ve also left it out because I like it soft. I know that doesn’t really answer your question, but I think it should be fine either way. 🙂
This fudge looks amazing and I can’t wait to try it! And I don’t know if I’ve ever seen a cuter baker!
I made this fudge for our Labor Day cookout yesterday, and it was a huge hit! My mom said that it was the best fudge she has ever had (and she doesn’t say things like that willy-nilly). I used regular Reese’s cups (milk chocolate) instead of white chocolate ones, so there was a swirl of melted chocolate from the cups that were folded in. It was beautiful and absolutely delicious. Also, I didn’t read all of the comments before mine. So, I used 2 1/2 cups of morsels instead of 2 cups (one bag). It turned out so well; I am sure that I will be making it for years to come. Thanks!
Hi Leah! Thank you so much for taking the time to come on over and let me know how it turned out. I’m thrilled you loved the recipe. It’s definitely a new favorite of ours too. I think next time I will have to try it with the milk chocolate – sounds amazing! Come back again soon. 🙂
Super cute! I love that you got your daughter involved in your blog. I’m going to try out her recipe but I have a couple questions. What size bag of Reese’s did you use and where did you get the white chocolate ones? I don’t think I’ve ever seen those in bags.
For the marshmallow fluff, is it the short or tall jar?
Good question – The short jar. 🙂 Have never seen the large jar before so I assumed there was only one size. Thanks for stopping by!
Wow! This White Chocolate Recipe looks great !!
Kristyn , Your daughter Lily is so cute!!
Thanks for sharing.