Here comes the fun, slightly cathartic part. I don’t just let it sit. I lift the pan about six inches off the counter and let it drop straight down onto the surface with a firm thump. I do this a few times across the pan. This helps settle the fudge, pushes out any air bubbles, and gives it that perfect, smooth top. Then, I walk away. I resist every urge to cut into it for at least two hours, letting it set at room temperature until it’s completely firm.
Pro Tips for Best Results
First, your saucepan matters more than you think. A thin, cheap pot will conduct heat too aggressively and likely scorch the milk and sugar mixture before your five minutes are up. I use my sturdy, medium-weight saucepan every single time, and I’ve never had a scorched batch. It’s worth digging out the good one from the back of the cabinet.
While a candy thermometer isn’t strictly required, I find it gives me perfect peace of mind. After the five-minute boil, the mixture should reach right around 234°F to 236°F, which is the soft-ball stage. I tested this three different ways: by time alone, by temperature, and once by dropping a bit into cold water. The temperature method was the most consistently reliable for that ideal creamy-yet-firm texture.
Finally, be an anticipatory cook. Have all your ingredients measured and ready to go next to the stove before you even turn on the burner—this is called your mise en place. Once that boiling starts, you won’t have a free second to hunt for the vanilla extract or tear open the marshmallow bag. Having everything at your fingertips makes the process seamless and stress-free.
Common Mistakes to Avoid
The most common pitfall, and one I made the first time, is confusing evaporated milk with sweetened condensed milk. They are not the same! Sweetened condensed milk is much thicker and sweeter and will result in a cloyingly sweet, grainy fudge that may not set properly. The evaporated milk provides the perfect liquid-to-sugar ratio for the syrup to crystallize correctly. Don’t do what I did—double-check the can!(See the next page below to continue…)