Reese's Peanut Butter Cup Fudge

Servings 36 pieces


  • 397 g Can of condensed milk
  • 350 g Milk chocolate
  • 250 g Reese's Peanut Butter
  • 130 g Icing sugar
  • 200 g Reese's Mini Peanut Butter Cups


  1. Line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it

  2. Put the condensed milk, peanut butter and chocolate in a pan and melt together on a low heat, stirring together as it melts

  3. Once it's fully melted and combined, take the pan off the heat and beat in the icing sugar

  4. Put half of the mixture into the tin and press some of the Reese's Mini Peanut Butter Cups all over it

  5. Put the rest of the fudge mixture over the top, then add more Reese's Mini Peanut Butter Cups all over the top, some cut in half

  6. Put in the fridge overnight, or for 3-4 hours to set

  7. Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for softer texture

  8. If you store the fudge in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge