Prepare the pan you pour your fudge into ahead of time by spraying it with Pam. Then cut a strip of waxed paper about 4 inches wider than your pan, press it into the bottom of the pan. It doesn't have to reach to both ends of the pan. Spray again lightly with Pam. Pour your fudge into the pan.When it cools and is ready to cut, turn the pan upside down on a cutting board. Grab the waxed paper on each side and pull. The fudge will drop out onto the board and be ready to easily be cut into squares. No broken pieces trying to remove the first couple from the pan.
Fudge is easier to cut if you first remove it from the pan. You can do this with a little preparation ahead of time. Butter your pan, and then lay a strip of waxed paper across the pan about 4 - 6 inches wide and long enough to stick out over the edge on each side. Press it down against the buttered pan. Pour your cooked fudge in and let it cool. Invert the pan onto a cutting board or a cookie sheet. Grab the waxed paper "handles" and pull gently. The fudge will drop out of the pan. Lift the pan off and it is ready to cut. No digging out the first couple pieces.
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Here are questions related to Fudge Making Tips and Tricks.
Hi All - I made Christmas fudge, didn't butter or line the glass dish & now I cannot get it out of the pan without destroying it physically. Hmmm, my first time - Any suggestions on how to remove the fudge without ruining it?
Not sure if this will work, but it might be worth a try: find a dish that's bigger than the dish you made the fudge in, lay the dish of fudge inside, and then pour hot water into the bigger dish. This should cause the edges of the fudge to melt a bit and you might be able to then turn the fudge dish over and get it to come out in one piece now that the edges aren't stuck. Good luck!