Hmm, I’m not sure why that is. Perhaps you could leave it in the fridge to chill for an hour and see if that helps.

My fudge came out a little soft… any suggestions?

If you don’t have parchment paper, you can use aluminum foil. You will need to lightly grease it with butter or a non-stick spray to prevent sticking. The tinfoil will give it a sturdy surface and make it easier to get the fudge out to cut. You can also use wax paper, just make sure you fudge isn’t too hot when you pour it into the dish, as wax paper can melt. You can also just grease your pan. This will be the trickiest to get the fudge out and cut it. So i recommend making sure the fudge has completely cooled before cutting. Let me know how it turns out!

Yes, it can be frozen! Wrap it in a layer or two of plastic wrap before a layer of aluminum foil and then place the fudge in an airtight container or a freezer ziplock bag and freeze for up to 3 months. Let the fudge come to room temperature before enjoying!

Alyssa, thank you very much for the clarification. Can’t wait to make some yummy fudge!

Hi JoAnne, thank you for your question.
For every 4 cups of chips (chocolate or peanut butter) you will need one 14-ounce can of sweetened condensed milk.

If you plan to use 2 cups of chocolate chips and 2 cups of peanut butter chips, you will only need one can of sweetened condensed milk. If you plan to use 4 cups of chocolate chips and 4 cups of peanut butter chips, you will need 2 cans of sweetened condensed milk.

I hope this helps!