Fudge Making Tips

This infomation comes from the Allrecipes website.

Secrets to Success
The primary tip for good fudge is to follow the directions exactly: candy-making is the most precise of the pastry arts. Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before proceeding to the next step. Add each ingredient in the order listed by the recipe. Don't attempt to achieve smooth fudge with vigorous stirring after it's reached the soft-ball stage: stirring at the wrong time can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue.

Method
Once the fudge reaches soft-ball stage 240 degrees F (115 degrees C), do not stir it or even shake the pan until it has cooled to about 110 degrees F (43 degrees C). When pouring the fudge from the saucepan to the serving pan, don't scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge. For first-time candy makers, look for recipes that call for corn syrup, marshmallows or marshmallow crème: these ingredients prevent crystallization of sugar into large granules, so the texture of the fudge will remain smooth. Recipes using cream or evaporated milk are less likely to curdle than regular milk.


Equipment
For best results, use a heavy, high-sided saucepan that holds about twice the volume of your candy recipe. A heavy pan is less likely to cause scorching, and the extra room will help prevent boil-overs. You can also save yourself a lot of frustration by having an accurate candy thermometer before you attempt your first batch of fudge. Candy making is a very precise activity. External factors--the temperature of your stove, the type of pan, the temperature of your kitchen and the weather--affect cooking times, but the candy's temperature is always the best measurement to gauge doneness.


Be Prepared
Do all your preparation and gather all your equipment before beginning; once you start making fudge, you can't stop in the middle without the risk of ruining the batch. So before you turn on the stove, you should butter the pans, measure the ingredients, and test the candy thermometer. Test the candy thermometer by boiling a pan of water, inserting the thermometer, and ensuring that it reads 212 degrees F (100 degrees C).

Follow the directions faithfully and use good equipment: your fudge should be a sweet success every time.