I don't have a clue as to how to "fix" it.

Could you get some of the tiny premade phyllo crusts or graham cracker tart crusts, fill them with the reclining fudge and call them Fudge Tarts or "gourmet chocolate mini-pie?

Why not buy graham crackers and have it for a spread?????

I made pb fudge last nite.

Anyone with suggestions how to cut and make the edges pretty?

I have noticed that my fudge is firmer if I really put some muscle into it when beating with a wooden spoon, not just mixing until the ingredients are blended. Some recipes specify to mix/beat until the shine kind of goes away. If it is still soft enough, maybe you can try some heavy handed mixing.

Add some powdered sugar to firm it up?

Thanks---great ideas. as usual....Was thinking of chocolate pie, but just saw "The Help" and decided not to!! LOL!!!
If you've seen it, you'll understand!!

My friend and I saw The Help months ago and we still giggle like a couple of teenagers when chocqlate cream pie is mentioned. LOL

I made microwave fudge today......it is very easy, very quick (less than five minutes) and it always comes out great.
You can mix your fudge with ice cream.....sounds good to me.

Glenda, they say if you line the pan on all 4 sides with parchment paper or plastic wrap you can just pick it up for cutting. Also, spray your knife with a little Pam.

Don't ask me if the above work, because I forgot to try the saran wrap trick :-(

I love Caroline's idea. Let us know what you did (I personally would grab a spoon and go for it. LOL!

I followed the old recommendation of cutting brownies with a plastic knife and I did with my fudge. success!

this is how I have made it forever and it always turns out great and firm.

FOOLPROOF DARK FUDGE
3 CUPS SEMI-SWEET CHOCOLATE CHIPS
1 14 OZ EAGLE BRAND ORIGINAL FAT FREE SWEETENED
CONDENSED MILK
DASH SALT
1/2 TO 1 CUP CHOPPED NUTS
1-1/2 tsp VANILLA EXTRACT

FOIL AN 8X8 BAKING DISH

IN HEAVY SAUCE PAN OVER LOW HEAT MELT CHIPS, EAGLE
BRAND, AND SALT. REMOVE FROM HEAT ADD VANILLA AND
NUTS.
SPREAD EVENLY IN A 8X8 FOIL LINED BAKING DISH. CHILL 2
HOURS. TURN FUDGE ONTO CUTTING BOARD AND PEEL OFF
FOIL.
CUT INTO SQUARES. STORE LOOSELY AT ROOM TEMP. THIS
MAKES 2 LBS OF FUDGE.

Carol---Will you share your recipe for microwave fudge? Thanks....Patti--I've already eaten a couple of spoonfuls!!
Ha Ha I'm going to try the Pam on the knife or then use
it as chocolate sauce for ice cream I guess...

carol, me, too, on microwaving fudge.

Always have forever!

I made peanut butter fudge last nite. Sooooo good!

Microwave Fudge

3 cups chocolate chips
1 14 ounce can sweetened condensed milk
2 Tbsp. room temperature coffee
1 tsp. cinnamon
1/8th teaspoon salt
1 tsp. vanilla extract
1 cup chopped nuts if desired

I use a four cup Pyrex measuring cup, add the three cups of chocolate chips, add the coffee and cinnamon and salt.I pour the sweetened condensed milk on top and microwave on high for 1 1/2 minutes.
Remove from microwave and stir in vanilla. Stir it vigorously until it becomes smooth. I add nuts before I add the vanilla.....about a cup of chopped walnuts.
Pour into a foil lined 8X8 pan which has been buttered and refrigerate for two hours.
I used a 9X9 pan and non stick foil.
There is a recipe using white chocolate chips, sweetened condensed milk, 2 Tbsp orange juice and orange zest. Pretty much the same instructions and it is really good, too.

jafralady, haven't seen it, but I read it, so I understand! LOL

Thanks Carol---Will try your recipe for sure....Merry Christmas to you and yours and all the wonderful folks at
the kitchen table...