Fudge Making Tips
Pick a day when the weather is cool and
Don't double, triple or make other
multiples of a fudge recipe at one time. This will
affect the cooking and cooling rate, and may cause recipe
Don't substitute ingredients. Fudge
making is very exact, and substitutions may result in poor
Use only regular butter or margarine (80%
fat) in sticks. Using diet, soft, light, or vegetable oil
spread products can cause recipe failure since these products
contain additional moisture or different fats.
Use an accurate candy thermometer and
follow recipe directions closely. Test your candy thermometer
by placing it in a pan of boiling water. An accurate
thermometer will register 212° F.
at sea level. Add or subtract degrees from cooking
temperatures in recipes according to the thermometer reading.
If you live at higher altitudes, check with a county extension
agent to determine when water should boil in your area. Do not
allow bottom of thermometer to touch bottom of pan.
Homemade fudge make great gifts for the
holidays or a nice thank-you for something special that
someone did. Colorful fudge or nut cups may be purchased
at candy supply or specialty food stores to add a festive look
to your candies. Try mixing several different fudge recipes in
a decorative tin or box. Include a hand-written copy of the
recipe, and you will have a gift that no one will want to