Tip: I like to sift the spices to ensure that they go into the mixture evenly and without any lumps.
Place the pan into the fridge to allow the fudge to set.
Tip: If using foil, I like to use the non-stick kind. Whether using parchment or foil, I like to let it extend over two sides. You can then use those pieces sort of like handles to easily lift the fudge out of the pan.
This fudge will keep for about a week at room temperature. Be aware that this is a softer fudge than you might be used to. So, I prefer to store it in the fridge. It will keep about 2 weeks there. You can even freeze this fudge making it a perfect make-ahead recipe for holiday entertaining and gift-giving! It will keep for about 2 months in the freezer.