Friday, December 6, 2013

Reese's Stuffed Chocolate Peanut Butter Fudge

I hope everyone had a great Thanksgiving! I made a total of 4 desserts as my contribution to my 2 Thanksgiving dinners. Two were new and two (my GF Pumpkin Chocolate Chip Cookies, Mel's Famous Fudge) were desserts that I had made before.  Now I should admit that making four desserts all in one afternoon made me a bit scattered and I forgot to take my step by step pictures.  The steps to this recipe is almost exactly like my original fudge, up until you are pouring it into the pan. And the ingredients are different of course.


 I find fudge really easy to make. It's just a but labor intensive as you have to watch it constantly and there is a TON of stirring.  The first thing you do is prepare your pans. I used a large metal pan, like a 9x13. I sprayed it pretty generously with Pam so that my fudge would come out of the pan. Just make sure it is greased well.  Then you can start making the fudge! Melt your butter in a large saucepan. Once it's melted, add 10oz of evaporated milk and stir to combine.  Then you add your sugar.
Dumped all the sugar in
It's easier to add the sugar slowly, but as I mentioned, I was kinda in a rush. So I dumped it all in at once. It just makes it harder to stir in, but not impossible. And yeah, this was the last picture I took until it was all done. Sorry.
Anyway, you stir the sugar while slowly (emphasis on the SLOWLY) bringing it to boil. You want the sugar to dissolve.  You have to stir constantly to make sure it doesn't burn.  Once the sugar has dissolved (and I typically check the spoon to see if it has dissolved), remove the pan from heat and immediately add your peanut butter & chocolate chips. Stir until melted and then add 3/4 of the container of marshmallow Fluff. Stir until the fluff is totally incorporated. 
Once it's all mixed, pour half the fudge into your prepared pan. Quickly press your Reese's into the fudge. I find it easier to have them already unwrapped.  I used Reese's trees because they were on sale at the store, but any Reese's would work.  Once you have them on, quickly pour the rest of the fudge over the Reese's, making sure to cover them. I used the spoon to lightly spread the fudge over the top.

 All done!
You want to leave the fudge to cool completely. It will need extra time, because it takes a while for the chocolate on the Reese's to set. I actually popped it in the fridge so that it would set faster. I have actually never done that before with fudge, and it turned out great.  I had it in the fridge for about 15-20min and it set enough that I was able to cut it into squares easily.
I would recommend keeping it stored in a airtight container as fudge, once its been cut into, tends to get hard pretty fast. I kept this in a Tupperware container and it stayed pretty soft.
1 Stick butter
10oz Evaporated Milk
5 Cups sugar
2 12oz bags of Peanut butter & chocolate chips (or one bag peanut butter one bag chocolate)
3/4 16 oz container of Marshmallow Fluff
Reese's  I used about 16-18 mini trees.
Melt butter
Pour in and stir 10oz of Evaporated milk
Stir in 5 cups of sugar
Bring to a boil while stirring constantly until sugar is dissolved.
Remove from heat
Stir in Peanut butter and Chocolate chips until melted
Stir in 3/4 of the marshmallow fluff until combined
Immediately pour half the fudge into a greased pan
Press Reese's into fudge
Cover with the remaining fudge
Allow to cool and set completely and then cut into squares.
Store in airtight container. 

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