Working quickly, I divide the very thick, pliable fudge mixture evenly among my three prepared pans. I use a spatula that I’ve lightly greased with butter to press the fudge into a smooth, even layer in each pan. This warm fudge is surprisingly easy to shape. Once all three pans are filled, I let them cool on the counter for about an hour before transferring them to the refrigerator to chill completely and firm up, which takes at least 3-4 hours. The sight of three full pans of perfect fudge is a profoundly satisfying reward for the effort.
Pro Tips for Best Results
My number one, cannot-stress-enough tip is to use conventional creamy peanut butter, like Jif or Skippy. Do not use natural peanut butter where the oil separates. The stabilizers in conventional peanut butter are essential for the fudge to set properly with a smooth, sliceable texture. I tested one batch with natural peanut butter, and it was a greasy, crumbly disaster that never fully firmed up. Trust me on this.
Second, sift your powdered sugar. I know sifting three pounds of sugar feels like a tedious chore, but it is the single most important step for achieving that legendary creamy-smooth texture. Any lumps in the sugar will remain as tiny gritty pockets in your finished fudge. Taking the time to sift guarantees a velvety, melt-in-your-mouth consistency that defines great fudge.
Finally, don’t try to make this in a small pot. The volume is enormous. Using a pot that’s too small makes stirring difficult and risks spills and burns. My 8-quart Dutch oven is perfect. If you don’t have a pot that big, you can mix the melted peanut butter base in a large bowl and then incorporate the sugar in batches in your stand mixer. Planning your equipment is half the battle for this mega-batch.
Common Mistakes to Avoid
The most common mistake is using the wrong peanut butter. I’ve said it before, but it’s worth repeating: natural peanut butter will ruin this fudge. The oils separate and won’t re-emulsify properly with the powdered sugar, leading to a greasy, unstable product that won’t slice cleanly. For perfect results, stick with a national brand of creamy peanut butter.(See the next page below to continue…)