How to Store and Freeze Fudge
This peanut butter fudge sets up quite quickly, so make sure you have a 9-inch cake pan ready to go, greased or lined with parchment paper. Pour the fudge into the pan and then scatter the roasted salted peanuts on top, pressing them into the fudge so they stick well. Let the fudge set up in the refrigerator for a couple of hours. Then, you can cut the fudge into squares. I like to make small pieces of fudge because a little goes a long way. If you cut the fudge into 7 rows of 7 (49 pieces), you can actually keep each serving of fudge down around 100 calories which takes off a load of guilt… as long as you can keep your portion to just one square!
You can store the fudge at room temperature or in the refrigerator. It depends on how you like your fudge – if you like it super soft, leave it out; if you prefer it a bit harder and cold, store it in the refrigerator. Wherever you choose to store it, make sure it is in an airtight container to keep it from drying out. It will keep well for 3 weeks.
If you want to freeze fudge, remove it from the pan and wrap it as well as possible – plastic wrap and then aluminum foil – to keep it from drying out. You can freeze it for up to 3 months if it is well wrapped. If it is not well wrapped and dries out in the freezer, the texture will change and become crumbly when you defrost it.
At what stage of the recipe can I add chocolate chips ? Would you even recommend ?! Thanks !
I’d be hard pressed to find a time when I DON’T recommend chocolate chips!!😄 I would either stir them in at the very end before transferring to the cake pan, or sprinkle on top with the chopped peanuts.
My mother made this recipe for many years growing up. I have one question, did you use natural peanut butter or it is the standard store-bought?
Hi Maureen. I use natural peanut butter – just peanuts and salt in the ingredients.
Delicious and easy.
Why do you have to use a candy thermometer with peanut butter fudge but not chocolate fudge?
You don’t HAVE to use a candy thermometer with this fudge, but it’s more accurate that just timing for 5 minutes. 5 minutes is the rough estimate of time it takes the mixture to get to the right temperature and that was part of the instructions to keep the recipe simple. You can use either method, but the thermometer is more accurate.
First picture shows marshmallo fluff,But receipe s calls for marshmallow creme… Witch is correct ?
Hi David. Fluff® is just a brand name of marshmallow creme. There are other brands out there, but Fluff® is the most well-known.