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Mundane Tips for mere mortals making fudge

Here are a few tips for success in fudge-making:

• Don't be a hero. Use a candy thermometer and test its accuracy every time you use it. Place the thermometer in a saucepan of boiling water for a few minutes, then read the temperature.
  If the thermometer is above or below 212 degrees, add or subtract the same number of degrees from the temperature specified in the recipe and cook to that temperature.
  
  

• Some swear by adding 1/4 teaspoon of cream of tartar to the ingredients at the beginning of cooking to help the fudge set up better.
  
  
• Timing is everything. Boiling the mixture too much is just as fatal as under-boiling. Use that candy thermometer!
  
  
• Stir when you are supposed to stir and keep your mitts off when you are supposed to keep your mitts off.
  
  
• Unless you have arms like Gorgeous George, don't beat your fudge with a wooden spoon to lose its sheen. A stand mixer with a paddle attachment can provide the muscle needed to beat cooked fudge into submission.
  
  
• Humidity can prevent fudge from setting. Make fudge only on a cool, dry day.
  
  
• It should go without saying, but follow the recipe directions precisely and measure ingredients exactly. Any deviation could lead to total fudge failure.
  
  

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