Step 3: The Chill (The Hardest Part)
Refrigerate the pan for at least 2 hours, or until the fudge is completely firm.
Lift the fudge out using the parchment paper. Cut into 1-inch squares with a sharp knife.
Pro Tips for Guaranteed Success
The Peanut Butter Rule: This works best with commercial, stabilized peanut butter (where the oil doesn't separate). Natural peanut butter may result in a greasy, less firm fudge.
Line Your Pan: Parchment paper is the easiest way to get perfectly clean slices out of the pan.
For Chocolate Lovers: After smoothing the fudge, melt ½ cup of chocolate chips with 1 tsp of coconut oil and drizzle over the top before chilling.
Storage: Keep in an airtight container in the refrigerator for up to 2 weeks. It can be kept at cool room temperature for a few days, but will be firmer when chilled.
