I have been making this fudge for 30 years and I make as much as 15 batches at a time. A reviewer wrote that the fudge gets "grainy" when you undercook it and that's not true, it gets grainy when you overcook it and/or if the fire on the stove is too high. You can have a higher heat with chocolate fudge but peanut butter fudge is finicky and likes a lower heat. A rolling boil for 5 minutes is what it takes for the fudge to properly set up but peanut butter fudge comes out better when you do a little less than five minutes. It does not matter which pan you want to use, fudge when properly done should set up no matter the thickness. Also important is the peanut butter you use and I find Jiff to be the best for this. Before cutting fudge it should sit for 12-24 hours to properly set up. You can cut it before but it needs time to set up. I line my pans with wax paper and lift out the brick of fudge to cut up, makes it easier. Also, you must constantly stir the fudge. My recipe uses 2/3 cup evaporated milk, 1 cup of peanut butter, and 1 (7) ounce jar of marshmallow cream.
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I have been making this fudge for 30 years and I make as much as 15 batches at a time. A...