Without delay, I pour the fudge into my prepared pan. I use my spatula to spread it into an even layer, nudging it into the corners. Then comes the ultimate test of patience: I let it cool at room temperature for about 30 minutes before transferring it, uncovered, to the refrigerator. I let it chill for at least 2 hours to set completely. The first time I made it, I tried to cut it after just an hour, and it was still too soft, making messy cuts. A full, firm set is worth the wait. Once it’s cold and solid, I use the foil sling to lift the whole slab onto a cutting board.
Pro Tips for Best Results
A heavy-bottomed saucepan is non-negotiable. I tested this in a thin, cheap pot once, and the milk and sugar mixture scorched badly on the bottom before it even came to a boil, giving the whole batch a burnt flavor. The heavy bottom distributes heat evenly and protects your precious fudge. It’s the single best piece of equipment advice I can give you.
Stir constantly during the 5-minute boil. This isn’t the time to check your phone or tend to another task. Constant stirring ensures even cooking and prevents the sugar from crystallizing on the sides of the pan, which can seed graininess throughout your fudge. I keep my wooden spoon moving in a steady figure-eight pattern the entire time.
For the cleanest, most professional cuts, use a large, sharp chef’s knife. I run it under very hot water, wipe it dry, and slice straight down in one smooth motion. I wipe and reheat the blade between every cut. This gives you those gorgeous, clean-edged squares without dragging or crumbling the creamy fudge.
Common Mistakes to Avoid
My first-time fudge failure was due to impatience. I didn’t bring the mixture to a full, rolling boil before starting the timer. I saw a few bubbles and started counting. The fudge never set, remaining a soft, pourable sauce even after a full day in the fridge. A full, vigorous boil that can’t be stirred down is your starting signal. Don’t start the clock until you see it.(See the next page below to continue…)