6. Pour & Set
Immediately pour into your prepared pan. Smooth the top.
Let cool at room temperature (don’t refrigerate—it can cause condensation and sugar bloom).
It will set fully in 1.5–2 hours.
7. Slice & Savor
Lift out using parchment overhang. Cut into squares with a sharp knife (wipe blade clean between cuts).
💡 Mom’s Secret Tips (Passed Down with Love)
Use a heavy pot: Thin pans scorch the bottom.
Don’t double the batch: Fudge is finicky in large quantities—make two separate batches instead.
Chop nuts finely: Big chunks make slicing messy.
Store between parchment layers: Prevents sticking. Keeps 1 week at room temp, 2 weeks in fridge.
Freeze for gifts: Wrap squares in foil, tuck into a tin, and deliver joy!
🎁 Why This Makes the Best Holiday Gift
This fudge looks homemade but tastes gourmet. Wrap it in cellophane with a red bow, tuck into a cookie tin, or layer in a mason jar with a handwritten note: “Made with love (and no thermometer!).”
It’s the gift that says, “I took time for you.”
💛 Final Thought
My mom never called this “gourmet.” She called it “easy fudge.” But that’s the beauty of real home cooking—it’s not about perfection. It’s about presence, patience, and a wooden spoon worn smooth by love.
So go ahead. Make a batch. Watch it disappear. And maybe—just maybe—save one piece for yourself.
You’ve earned it.
