Now, the second test of patience: let it set. Do not, I repeat, do not put this in the refrigerator right away to speed things up. I did that once and the top condensed and formed a strange, sticky film. Simply let the pan sit on your countertop at room temperature for at least two hours, or until completely firm. The wait is worth it. You’ll know it’s ready when you can gently press the center and feel no give. Then, using the parchment overhang, lift the whole beautiful slab out onto a cutting board.
Pro Tips for Best Results
I tested the melting process three different ways: in a double boiler, in the microwave, and directly on the stove on low. Directly on the stove on the lowest setting, with constant stirring, gave me the most consistent, lump-free results without the fuss of a double boiler. The microwave can easily overheat the chocolate, causing it to seize.
Here’s what I learned the hard way about nuts: raw nuts are fine, but toasted nuts are transcendent. Spread them on a baking sheet and toast in a 350°F oven for 5-8 minutes until fragrant. Let them cool slightly before adding. This deepens their flavor and adds a crucial crunch that contrasts perfectly with the creamy fudge. It makes a huge difference.
For the cleanest cuts, use a large, sharp chef’s knife. Run the knife under very hot water, wipe it dry, and make one confident, straight-down cut. Wipe the blade clean and reheat it between each cut. This gives you those gorgeous, professional-looking squares with sharp edges, rather than crumbly, ragged pieces.
Common Mistakes to Avoid
My first batch failed because I used cold butter straight from the fridge. The pieces were too big and cold, and they didn’t melt evenly with the chocolate, leaving little buttery pockets. Don’t do what I did. Take your butter out about 15 minutes ahead, or cut it into very small, uniform pieces so it integrates seamlessly.(See the next page below to continue…)