Fudge is made of sugar syrups and requires the use of a candy thermometer. Before
making the candy, check your candy thermometer for accuracy by placing it in water
and bringing the water to a boil. The thermometer should register 212 degrees F
(100 degrees C). If the reading is higher or lower, take the difference into account
when testing the temperature of a syrup.
To prevent sugary fudge, use a heavy saucepan with straight sides. Stir while
mixture heats so candy will not stick and burn. For creamy fudge, remove sugar crystals
from pan above the boiling level. To do this, wipe sides of pan with wet pastry
brush OR use part of butter in the recipe to grease pan OR when candy boils, cover
pan for 1 minute to allow steam to wash down the crystals.