Like anytime you are making homemade candy, there are a few tips and tricks that can help make the difference between an award-winning result and a sad baking disaster. Don’t worry, that’s what we are here for!
Tip 1: When making fudge, whether it be in the microwave or on the stovetop, you’ll want to make sure the pan that you’ll eventually pour the fudge mixture into is properly prepared. Line it with foil and lightly grease with cooking spray or butter. Lining the pan makes the fudge easy to remove and cut into pieces, while the cooking spray/butter keeps the fudge mixture from sticking to the foil. This applies to any pan you use, whether it be an 8x8-inch loaf pan or a large 13x9-inch pan.
Tip 2: If you are making fudge on your stovetop, you’ll want to have a candy thermometer handy for best results. The ideal temperature for a fudge mixture on the stove is just shy of 240°F—a few degrees warmer and your fudge will be brittle. Too cool and your fudge will be way too soft. You’ll also want the thermometer for when your fudge has reached the cooling stage. You don’t want to stir the cooled fudge until its temperature has reached about 110°F.