Cody Casey
Making fudge is a fun and creative process, and the equipment you use can make a big difference in the final product. A quarter sheet pan is a great option for making fudge, as it provides a large surface area for the fudge to cool and set. Using a quarter sheet pan can also result in a thin, flaky texture, similar to traditional fudge. To ensure your fudge doesn't stick to the pan, it's recommended to line it with wax paper, parchment paper, or greased foil. You can also use a silicone baking pan, which makes it easy to remove the fudge once it's set. With the right tools and techniques, you can create delicious, creamy fudge that's easy to cut and serve.
| Characteristics | Values |
|---|---|
| Pan size | Smaller than 8x8 inches |
| Pan lining | Wax paper, parchment paper, greased foil, plastic wrap, silicone mold, or cooking spray |
| Cooling time | 2 hours in the fridge |
| Cooling method | Place in the fridge |
| Cutting method | Use a large sharp knife |
| Serving temperature | Cold or room temperature |
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What You'll Learn
Using wax paper to line the pan
When making fudge, lining your pan with wax paper can be a great option. It provides a non-stick surface that allows for easy removal of the fudge once it has set. Here's a step-by-step guide to using wax paper to line your quarter sheet pan for making fudge:
Choosing the Right Pan and Wax Paper:
Select a pan that is smaller than 8x8 inches for making fudge. A quarter sheet pan typically measures 9x13 inches, which is suitable. Choose a high-quality wax paper that is specifically designed for baking.
Preparing the Wax Paper:
Cut a piece of wax paper slightly larger than the bottom of your pan. Place the wax paper into the pan and gently press it down, ensuring it fits snugly. Cut off any excess paper that extends far beyond the edges of the pan. You want enough excess to fold over the edges, but not so much that it becomes bulky or difficult to manage.
Creating a Non-Stick Surface:
Some bakers recommend using cooking spray or butter between the wax paper and the pan to create a non-stick surface. However, this step is optional and may not always be necessary. If you do use cooking spray, apply a light coat to the pan before placing the wax paper.
Pouring the Fudge Mixture:
Once your wax paper is in place, you can pour your melted fudge mixture into the prepared pan. Use a spatula to spread the mixture evenly, ensuring it fills the pan smoothly and evenly.
Cooling and Removing the Fudge:
Place the pan in the refrigerator for about two hours to allow the fudge to cool and set. After it has cooled, remove the pan from the refrigerator. To remove the fudge from the pan, gently lift the excess paper edges and peel the wax paper away from the sides of the pan. Place the fudge on a cutting board and use a large sharp knife to cut it into pieces.
While wax paper can be useful for lining pans when making fudge, it's important to note that it is not heat-resistant. Therefore, it should not be used when pouring hot mixtures directly onto it. Always allow your fudge mixture to cool slightly before pouring it into a pan lined with wax paper. Additionally, parchment paper is often recommended as an alternative lining option that can withstand heat and provide easier removal of the fudge.
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Ingredients for the fudge
The ingredients for making fudge are simple and straightforward. Here are the ingredients you will need to make delicious, creamy fudge:
Chocolate Chips:
You can use either milk chocolate or semi-sweet chocolate chips, or a combination of both, depending on your preference. You can also experiment with white chocolate chips to add a creamy twist to your fudge. The recommended amount is three cups of chocolate chips, but you can adjust this to your taste. If you want to make peanut butter fudge, simply replace the semi-sweet chocolate chips with peanut butter chips.
Sweetened Condensed Milk:
This is a crucial ingredient that gives your fudge the right consistency. Make sure to use full-fat sweetened condensed milk and not evaporated milk, as the latter is thinner and will result in a runny consistency. You will need one 14-ounce can of sweetened condensed milk. Some brands recommended for best results include Eagle Brand and Carnation.
Butter:
Adding a couple of tablespoons of butter to your fudge helps create a smoother, creamier texture. It is not mandatory, but it can enhance the mouthfeel of your fudge.
Vanilla Extract:
Pure vanilla extract adds a subtle layer of flavor to your fudge. It is an optional ingredient but can elevate the taste of your fudge.
Optional Mix-Ins:
You can customize your fudge by adding various mix-ins. Chopped walnuts or pecans are a great option for those who enjoy a crunchy texture and a nutty flavor. You can also experiment with other nuts, dried fruit (such as cranberries), shredded coconut, or mini marshmallows. If you want to make cookies and cream fudge, add chopped Oreos to your mixture. A pinch of salt can also enhance the flavor.
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Using a glass Pyrex dish
To make fudge in a glass Pyrex dish, you'll need to line the dish with wax paper or parchment paper. Some recipes also recommend using cooking spray, but this can cause the paper to tear when you try to lift the fudge out of the dish. Instead, you can try dipping the bottom of the Pyrex dish in hot water for 30 seconds to help the fudge come out more easily.
When making fudge, it's important to use a pan that's smaller than 8x8 inches. A 9x9-inch square glass Pyrex dish is a good option, but a smaller individual gratin dish can also be used if you want thicker squares of fudge.
To make the fudge, combine chocolate chips, condensed milk, and butter in a large microwave-safe bowl. You can also add ingredients like walnuts, peanut butter chips, or mini marshmallows. Microwave the mixture on medium heat until the chips are melted, stirring occasionally. Then, pour the mixture into your prepared glass Pyrex dish and refrigerate until set.
Once the fudge is set, you can lift it out of the dish using the parchment paper or flip the entire dish onto a cutting board. Cut the fudge into squares using a thin-bladed sharp knife. You can dip the knife in hot water to help loosen the fudge if needed.
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The cooling process
One popular method is to use a waxed paper half-gallon milk carton. The fudge is poured into the carton and allowed to cool. Once it has cooled, the carton can be peeled away, leaving the fudge in a perfect square shape. This method is convenient as it eliminates the need to cut the fudge, and the waxed paper ensures that the fudge does not stick to the carton.
Another option is to use a silicone baking pan. The pan should be sprayed with a cooking spray, such as Pam, before pouring in the fudge. Once the fudge has set, it can be easily flipped out of the pan onto a cutting board. Silicone bakeware is readily available in various shapes and sizes, including heart-shaped pans, making it a versatile option for different occasions.
Alternatively, some people prefer to cool their fudge in the refrigerator. This method takes about two hours, and the fudge will develop a glossy appearance initially, which will matte down as it cools. The fudge can then be cut into pieces using a large sharp knife. It can be enjoyed cold or at room temperature; however, it is important to note that the texture will be denser and creamier when cold.
To prevent the fudge from sticking to the pan, it is recommended to use cooking spray, wax paper, or parchment paper. Some people also suggest using a combination of butter and a larger dish of warm water, which helps the fudge pop out easily. Additionally, greased foil or plastic wrap can be used, allowing for easy lifting from the pan for cutting.
Overall, the cooling process for fudge involves several effective methods, each with its own advantages, ensuring that the final product is enjoyable and easy to manage.
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How to cut the fudge
While making fudge, the cutting technique is important to get a desirable, smooth, and uniform piece. Here is a step-by-step guide on how to cut fudge:
Step 1: Scoring the Fudge
Before the fudge cools down and while it is still warm, use a sharp knife to score a grid on the fudge. This will make the final cuts neater and provide guidelines to follow. If you want professional-level uniformity in the size of the pieces, use a straightedge to measure equal distances on all four sides and then score the fudge.
Step 2: Choosing the Right Tool
The tool you use to cut the fudge depends on the consistency and temperature of the fudge, as well as your personal technique. If the fudge is slightly warm but firm, a plastic knife may work best. For cooler and harder fudge, a thin, smooth metal blade is preferable, and you can usually just press down without sawing. A long blade will make the cutting process quicker. Some people also recommend using a bench knife, a pizza wheel, or a smooth pastry wheel.
Step 3: Cutting the Fudge
Once the fudge has cooled and set, use your chosen tool to cut along the score lines. If you want to cut the fudge into smooth and uniform pieces, press the blade straight down rather than using a sawing motion.
Tips:
- If you plan on cutting fudge repeatedly, you can prepare a template on cardboard so you don't need to measure equal spacing each time.
- Some people claim to use dental floss for cutting, but this may be overly fussy and difficult.
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Frequently asked questions
The quarter sheet pan should measure 9x13 inches with a 1-inch lip.
You can use a glass Pyrex dish lined with cooking spray and wax paper. You can also use greased foil, plastic wrap, or parchment paper, making sure it comes up over the edge of the pan so you can lift the fudge out easily.
It takes about two hours in the fridge for the fudge to cool down and set.
