Step up your fudge game with this simple fudge recipe. The BEST Reese’s Fluff Fudge is rich & creamy because it is made with Fluff, dark chocolate and Reese’s mystery shapes. If we are not in mystery shape season standard Reese’s cup will also work.
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Prepping for The BEST REESE’S FLUFF FUDGE
It is best to prep everything prior to turning the stove on. You can either butter the pans or you can use wax paper inside the pan. If you plan on adding nuts or a topping such as Reese’s or sprinkles… prep those first. Everything just flows better this way. Once you turn the heat on – you will need to stir non-stop!
First, prep your pan and then toppings. Before you start boiling you can either use wax paper or butter your pan.
Reese’s – I opened them all up and then placed in the fridge before cutting them up. Side note – they do not look like anything other than logs.
Ingredients for The BEST REESE’S FLUFF FUDGE
STOVE TOP STEPS for The BEST REESE’S FLUFF FUDGE
The most important thing to remember is stir stir stir!
FLAVORING STEPS for The BEST REESE’S FLUFF FUDGE
You can change it up if you want and add different flavor extract… be creative!
TOPPING The BEST REESE’S FLUFF FUDGE
Make certain to prep the topping prior to the boil… because it is go go go once you start!
The BEST REESE’S FLUFF Fudge
INGREDIENTS TO BOIL
- 16 oz Fluff 0large container)
- 10 oz Evaporated Milk (standard can)
- 1/2 cup Butter (1stick)
- 5 cups Sugar
- 1 tsp Salt
- 1.5 tsp vanilla extract (pure)
- 12 oz dark chocolate (1 standard bags of chips)
- 10 oz Reese's Chip (1 standard bag)
- 1 bag mystery shapes
- Prep all ingredients – open the Reese's and let them sit in the fridge for a little bit
- Line the 9 by 9 pans with wax paper
- Chop up the Reese's
- 5 quart sauce pan on stove top
- Combine the boil ingredients in the pan
- Turn heat on low and stir until blended completely
BOIL – do not stop stirring
- Turn heat to medium
- Bring to a boil (make sure it is not air bubbles)
- Boil and Stir for 4 minutes
- Remove from heat
- Stir in vanilla
- Stir in chocolate chips until blended
POUR & TOP IT
- Pour into the 2 prepared pans
- Sprinkle the cut up mystery squares on top of the fudge
- Let the fudge cool
- Cover the Fudge – TIGHTLY
- Keep in fridge overnight
- Pull the wax paper out of the pan
- Cut the fudge into small squares
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