Using my spatula, I quickly spread the fudge into an even layer, nudging it into the corners. It sets surprisingly fast, so I work swiftly. Once it’s smooth, I might tap the pan gently on the counter to settle it. Then, it’s straight into the refrigerator. I let it chill for at least 2 hours, though I often leave it overnight. The waiting is the hardest part, but it’s essential for that perfect, sliceable texture. The transformation from a warm pourable liquid to a firm, rich confection never ceases to amaze me.
Pro Tips for Best Results
Low and slow is the only way to melt. I’ve tried rushing it on medium heat, and it only leads to a seized, grainy mess where the fats separate. Keeping the heat on the lowest setting and stirring constantly may test your patience, but it guarantees that smooth, emulsified texture we’re after. If your stove runs hot, use a double boiler or even melt it in the microwave in 30-second bursts, stirring vigorously between each.
The quality of your chocolate chips is the single biggest factor in flavor. A good semi-sweet chip with a high cocoa butter content will give you a fudge that’s rich, not just sweet. I like to use a mix—two cups of semi-sweet and one cup of dark chocolate chips for a more grown-up, intense flavor. It creates a wonderful depth that people always notice.
For the cleanest slices, use a large, sharp knife. I run it under very hot water, wipe it dry, and then cut straight down in one motion. I wipe and reheat the knife between each cut. This gives you those gorgeous, professional-looking squares with sharp edges, not ragged, crumbly ones. It’s a small, finishing touch that makes a huge visual difference.
Common Mistakes to Avoid
My first batch ever was a disaster because I used old chocolate chips. Chocolate can bloom or absorb fridge odors over time, and it just won’t melt properly. If your chips look dusty or grayish, don’t use them. Fresh, good-quality chocolate is a must. This is one time where it’s worth opening a new bag.(See the next page below to continue…)