I let the pan sit at room temperature for about 30 minutes to cool slightly before transferring it to the refrigerator. I then chill it for at least 3-4 hours, but ideally overnight. This long, firm chill is absolutely critical for the fudge to set up to the perfect, sliceable consistency. Trying to cut it early results in a delicious but messy peanut butter paste. Patience here is the true fourth ingredient.
Pro Tips for Best Results
For the absolute smoothest texture, I now chop my white chocolate chips roughly before melting. Whole chips can retain their shape and leave tiny, unmelted bits. Chopping them ensures they melt evenly and completely into the mixture. I tested this three different ways (whole chips, chopped chips, and a white chocolate bar), and the chopped chips gave the smoothest, most consistent result.
If you’re wary of the microwave, you can use a double boiler. Place your bowl over a pot of simmering water (ensuring the bowl doesn’t touch the water) and stir constantly until everything is melted and smooth. This method gives you more control and prevents any risk of scorching, though it takes a few minutes longer.
To get the cleanest, sharpest cuts, I use a large chef’s knife that I run under very hot water and wipe completely dry before each slice. The heat helps the knife glide through the firm, creamy fudge without dragging or cracking it. I wipe the blade clean and reheat it between every cut for perfect squares.
Common Mistakes to Avoid
The biggest mistake I made the first time was using “natural” peanut butter. I thought it would be healthier, but the separated oils created a greasy, unemulsified mess that never set properly. The stabilized fats in conventional creamy peanut butter are essential for the fudge’s structure. Don’t make my mistake.(See the next page below to continue…)