Once it’s fully cooled and firm, I use the parchment paper overhang to lift the entire massive slab of fudge out of the pan and onto a large cutting board. This method is so much cleaner than trying to cut it in the pan. Using a large, sharp knife, I cut it into small squares. Fudge is rich, so one-inch squares are perfect. I wipe my knife with a warm, damp cloth between cuts to get beautifully clean edges. And then, of course, comes the mandatory taste test—creamy, sweet, salty, and utterly perfect.
Pro Tips for Best Results
The type of peanut butter is the single most important factor. I tested this three different ways: with natural peanut butter, with a standard creamy brand, and with a “no-stir” natural style. The standard creamy brand (Jif/Skippy) won by a landslide. It produced a perfectly set, sliceable, creamy fudge. The natural versions created a greasy, oily layer on top and a crumbly texture. Trust me, this is the time for the classic stuff.
Using a large, heavy-bottomed pot is not a suggestion—it’s a requirement. A thin pot will cause the sugar and milk mixture to scorch easily during that 5-minute boil, giving your fudge a burnt flavor. My Dutch oven is my go-to for this recipe because it distributes heat evenly. Also, that 5-minute boil must be timed from the moment the entire surface is covered in large, rolling bubbles, not from when you see the first bubble. Set that timer and stir constantly.
Have everything measured and ready to go before you turn on the stove. This is called mise en place, and for fudge, it’s essential. Once you remove the pot from the heat, you need to add the marshmallow creme, peanut butter, and vanilla immediately. You don’t have time to scramble to measure them out. Having them all in bowls right next to the stove makes the process smooth and stress-free, ensuring your fudge sets with the perfect texture.
Common Mistakes to Avoid
My first-ever batch failed because I tried to use natural peanut butter. I thought it would be “healthier,” but it created a separated, oily mess that never properly set. It was heartbreaking to waste all those ingredients. Don’t do what I did. Use the regular, creamy peanut butter. The stabilizers in it are actually what help create the smooth, stable emulsion we need for perfect fudge.(See the next page below to continue…)