4. Flavor & Finish
→ Stir in vanilla and pinch of salt (if using).
→ Optional: Fold in toasted nuts until evenly distributed.
5. Set & Slice
→ Pour into prepared pan; spread evenly with a greased spatula.
→ Cool at room temperature 2 hours (for creamiest texture)
OR
→ Refrigerate 1 hour (for quicker set—slightly firmer fudge).
→ Lift out using foil overhang.
→ Cut into 16 squares with a sharp knife (wipe blade with hot water between cuts for clean edges).
Tips for Perfect Fudge (Joye-Approved!)
🔸 Stir constantly while boiling. This is the #1 secret to smooth, non-grainy fudge.
🔸 Use evaporated milk—not sweetened condensed. Condensed milk makes fudge too soft and caramel-like; evaporated gives the classic firm-yet-creamy set.
🔸 Don’t overboil. 5 minutes max—longer = crumbly fudge.
🔸 Room-temp cooling = creamier texture. Fridge = faster, but slightly denser.
🔸 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make sweets sweeter.
