Randy Makes Reese's Puffs Fudge

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream provides a dairy-free option while maintaining creaminess.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bars

Dark chocolate chips reduce sugar while adding rich flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

chopped peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds are nut-free and provide a similar crunch.

Line an 8x8 baking pan with parchment paper and set it aside.

Crush the 1 and 1/4 cups of cereal for topping and set it aside.

In a saucepan over medium heat, add the half and half and 1 cup of cereal.

Bring the mixture to a boil.

Turn off the heat and cover the saucepan; let it sit for 20 minutes to infuse the flavor of the cereal into the half and half.

Strain the cereal out of the half and half and set the infused half and half aside.

In a medium saucepan over medium-high heat, combine the sugar, two-thirds cup of the infused half and half, and the cream of tartar; stir until fully combined.

When the mixture comes to a boil, cover it for a minute or two to wash down the sides of the pan.

Add a thermometer and cook without stirring until the mixture reaches 234 degrees Fahrenheit.

Remove the mixture from heat and wait for it to stop bubbling before adding the butter, peanut butter, and vanilla.

Mix until fully combined, then beat the mixture until it starts to thicken, using elbow grease to prevent butter separation.

Spread the mixture into the lined baking pan and immediately sprinkle it with the crushed cereal.

Leave the fudge on the counter for about an hour, then refrigerate it until completely set, at least another hour.

Remove the fudge from the pan and cut it into desired sizes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens