Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6x6) with a sharp knife. It's best to use a non-stick saucepan to make fudge as it is less likely to catch and ...
lift out fudge and transfer to a cutting board. Cut into squares. Make Ahead: Fudge can be made 2 weeks ahead. Store in an airtight container at room temperature or in the refrigerator.
In fact, I’m sharing one of the easiest fudge recipes you’ll ever discover, and I make it every single year with our abundance of leftover mini chocolate bars, plus some bright and colorful ...
No fiddly candy-making tools needed. Once the mixture is cooled and sliced, you'll have a batch of luscious, smooth chocolate fudge that's wonderful for wrapping up as a gift, selling at a bake ...