Christmas may be over but the thought of making fudge will haunt me all year. Year after year I try to make fudge and it never turns out. As I watched my husband bite into a piece and it crumbled to the floor, I decided I really needed to learn how to make fudge. I think my problem is I over “bake” it. I tend to do that with just about everything. “Oh, another couple minutes on these cupcakes.”

Last month I made maple fudge that was dry and crumbly. I also made a chocolate fudge sandwich with peppermint frosting as the middle layer. Total disaster (although my husband is still eating it). They simply split in half. My try at peanut butter fudge 2 years ago resulted in throwing it out. Same with white chocolate fudge.

So, I did a lot of research and discovered the following tips. Hopefully they will help me (and you) for future fudge attempts:

  • Follow the directions exactly.
  • Add ingredients in the order listed in the recipe.
  • Use a candy thermometer and make sure the mixture reaches the temperature called for before moving to the next step.
  • If it says do not stir, DO NOT STIR! At the wrong time, stirring can promote the sugar to crystalize into large grains.
  • Do not scrape the sides of the pan when pouring the fudge out. This can do the same as stirring it at the wrong time and will make the fudge grainy.
  • Look for recipes that call for butter. Margarine can cause the fudge to not set properly.
  • Look for recipes that call for marshmallow crème, marshmallows or corn syrup. This will help to keep the sugar from crystalizing and producing a grainy fudge.
  • Recipes using cream or evaporated milk are less likely to curdle than regular mild.
  • Make sure you have all your tools out and your ingredients measured before you begin making the fudge. Making fudge is a precise science and you cannot let something boil an extra minute while you look for a spoon or are putting foil in your pan.
  • Use a heavy saucepan that will hold about twice the volume of your candy recipe. This will prevent scorching and gives enough room to prevent spill overs.
  • Line your pan with buttered foil. The foil will make it easy to get the entire fudge out of the pan and the butter will help to remove the foil. Wait until the fudge has completely cooled before attempting to remove it and cut it.

Now that you have all these tips, go to Huffington Post’s easy fudge recipes to get some easy, tasty fudge recipes. Fudge doesn’t have to just be for the holidays. In fact, with my new found tips, I am going to try out a lot of different fudge recipes.