This is the transformative moment. I beat and beat until the glossy, liquid mixture loses its sheen, thickens dramatically, and begins to hold its shape. It will go from looking like thin caramel to a thick, matte, peanut buttery paste. This can take 3-5 minutes of steady beating. I pour the thickened fudge immediately into my prepared pan and spread it quickly with my spatula. It sets fast. I let it cool completely at room temperature before I even think about cutting it. The aroma is absolutely intoxicating.
Pro Tips for Best Results
A digital candy thermometer is your best friend for this recipe. I tested this three different ways: with a traditional glass thermometer, using the cold water test, and with a digital probe. The digital thermometer removed all guesswork and gave me perfect results every single time. It’s a small investment for candy-making confidence.
The 5-minute cooling period after removing from heat is not a suggestion—it’s the law for creamy fudge. I’ve been impatient and stirred at 3 minutes, resulting in a slightly grainy texture. I’ve also forgotten and stirred at 7 minutes, and the fudge was already too stiff to pour smoothly. Set a timer and walk away.
For the smoothest cutting experience, score the fudge lightly with a sharp knife when it has cooled for about 30 minutes and is firm but not rock-hard. Then, let it finish setting completely. When you go to cut later, it will break cleanly along those score lines, giving you perfect squares without shattering.(See the next page below to continue…)