Making fudge is one of the hardest things to do, my wife tells me.  I’ve never made it myself, but I sure like to eat it J   Your family probably also enjoys fudge.  Since it’s a great Easter treat, here are some tips to help make your fudge successful (compliments of my wife):

• Have everything ready in advance – lay out your utensils, measure out ingredients, etc.  Once you start cooking, stopping to find a measuring cup could ruin the fudge, so have everything ready.
• Use only real butter. Soft, low-fat substitutes such as margarine of butter-margarine combinations contain extra water, which throws the recipe off and could spell disaster to your fudge.
• Don’t double the recipe.  Success with fudge requires steady control of the heat.  When there are twice as many ingredients, it increases cooking time unpredictably.
• Do cook the fudge s-l-o-w-l-y and cool gradually to 110 degrees before beating.  Otherwise it may become grainy.
• Use a wooden spoon.  Try not to splash the mixture on the sides of the saucepan – this can cause graininess.  One way to prevent the fudge from sticking to the sides of the pan while cooking is by rubbing the sides of the pan with butter.  Stray fudge will slide off the sides as the butter melts during cooking
• Do use a candy thermometer.  Bring your fudge’s cooking temperature between 234 to 240 degrees Fahrenheit – no more, no less for perfect fudge.  Make sure your thermometer is accurate – you’ll know if when you dip it into boiling water it read 212 degrees.  If it’s off, calculate how much you’ll need to add or subtract to your fudge readings to get to 212 degrees.  Also, be sure to place/hang your thermometer on the side of the pan, and not touching the bottom, where it’s too hot.
• Don’t stir anymore after the sugar has dissolved.
• Humidity changes cooking times.  In rainy weather, cook your fudge about 2 degrees higher than normal.  This amounts to about 30 seconds more cooking time.

Good luck and here’s to fantastic fudge!

PS  Feel free to share your favorite fudge recipes.