1. Even with the best thermometer, readings may vary from day to day, so test your thermometer each day you use it).
2. Do not stir the fudge once the boiling begins unless the recipe specifically requires it; unnecessary stirring may cause graining.
3. It is important to beat the fudge while cooling to make the fudge creamy and smooth. Beating should be started while the fudge is comfortably warm and continued until almost firm.

Information and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.