Sifting is Key: Powdered sugar naturally forms hard little clumps in the bag. Sifting it through a mesh strainer before adding it to the warm mixture guarantees you won’t find dry, white chalky bites inside your finished fudge.
The “Natural” Peanut Butter Warning: Avoid brands where the oil floats to the top. The lack of stabilizer fats in natural peanut butter will cause the oil to separate under heat, leaving your fudge oily on top and crumbly on the bottom.
Storage Secrets: Store your cut fudge in an airtight container with layers separated by parchment paper. It will stay fresh and firm in the refrigerator for up to 2 weeks, or you can wrap it tightly and freeze it for up to 3 months for a quick sweet treat later.
