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The Secret of Success
Most ruined batches of fudge - the grainy ones, the mushy ones, the separated, oily ones - can all be blamed on sugar that didn't crystallize just right. But sugar crystals can be controlled. How, you ask? The answer may seem ridiculously obvious, and yet it's the real key to perfect fudge: FOLLOW THE DIRECTIONS! In most of the cooking you do, you can get away with substituting ingredients, making additions, skipping a step, or changing the cooking temperature, but with fudge, it's vital to follow the recipe instructions exactly. Stir when the recipe tells you to stir; don't stir when the recipe tells you not to stir. Use an accurate candy thermometer and allow the mixture to reach the exact temperatures called for in the recipe before proceeding to the next step. Add each ingredient in the exact order, at the exact time that the recipe suggests. Following all these directions to the letter should provide you with well-behaved sugar that crystallizes and sets up just how you want it. Small sugar crystals equal smooth fudge.

More Hints
In addition to following the recipe religiously, there are other measures you can take to ensure that your fudge achieves the pinnacle of perfection. Once the fudge reaches soft-ball stage (234 - 240 degrees F or 112 - 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, prevent unwelcome sugar crystals from forming by not stirring it and not scraping the saucepan. If your confidence in your fudge making abilities is a bit shaky, look for recipes that contain some or all of the following ingredients: Cream or evaporated milk ; corn syrup ; marshmallows or marshmallow creme. Cream and evaporated milk are less likely to curdle than regular milk, and corn syrup and marshmallows both serve to control the formation of sugar crystals, slowing down the process and keeping the crystals small.

The Right Tools for the Job
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. You cannot rely solely on the suggested cooking times in recipes. External factors like the temperature of your stove, the kind of pan, the temperature of your kitchen and the weather affect the cooking times, but temperature never will never lead you astray.

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. That means, 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).

If you follow the directions faithfully and use good equipment, your fudge should be a sweet, swooning success every time. You'll no longer have to cross your fingers in hopes that some kind candy artist will bestow a plate of flawless fudge upon you, because your fudge will be the new phenomenon in town. Don't forget to share!

> Index of Fudge Recipes