Reese's® Peanut Butter and Milk Chocolate Chip Fudge

Reese's® Peanut Butter and Milk Chocolate Chip Fudge

14 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    12 m
  • Ready In

    1 h 17 m
Recipe by  Hershey's Kitchens

“This fast and fabulous fudge combines two flavors loved the world over: peanut butter and chocolate. It requires chilling, but can be made in about 5 minutes. Need a stress-free and delicious fudge? Look no further than this great Hershey's recipe!”

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Adjust Servings

Original recipe yields 1 3/4 pounds fudge



  1. Line 8x8x2-inch baking pan with foil. Butter foil. Set aside.
  2. Combine sugar, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full rolling boil. Boil, stirring constantly, 5 minutes. Remove from heat; stir in marshmallows, chips and vanilla. Stir until marshmallows are melted. Pour into prepared pan. Refrigerate 1 hour or until firm. Cut into squares. Store tightly covered in a cool, dry place.

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Reviews (14)

Rate This Recipe


So easy and so fabulous, this is the perfect fudge.



This was the first time I made fudge, and it was great! Instead of an 8x8" dish, I used a 9x13" pan and, after it cooled, used small holiday cookie cutters to cut the fudge in fun shapes. Makes a great gift for coworkers and friends!



I made this for my friend's birthday and it was a hit! Everyone couldn't stop eating it. This was my first time making fudge and it was very easy. I wasn't able to find Reese's Peanut Butter and Milk Chocolate Chips, so I used Nestle Toll House Peanut Butter and Milk Chocolate Morsels and it was fine. And today I used Ghiradelli Classic White Chips instead to make white fudge. It came out yummy.

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Amount Per Serving (24 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 22.7 g
  • 7%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 40 mg
  • 2%

Based on a 2,000 calorie diet



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