Oh-So-Fabulous Fudge

In a cookbook full of candy recipes, it’s hard to pinpoint the sweetest chapter of them all, but I think you’ve just reached it. This chapter begins with my more challenging—yet completely approachable—fudge recipes, which require a candy thermometer. The success of these recipes depends on two things: cooking the fudge to the proper temperature and knowing when to stop the beating process. A trusted candy thermometer is crucial. As for the beating, you have to get the fudge to the proper consistency. Beating fudge is one of the last steps; if your fudge does not set up after cooling, it has not been beaten long enough. As you work, keep this in mind: fudge should be nearly set when you’re done beating it. It will have changed from a shiny liquid into a matte fudge with an extremely thick consistency. This process can take a very long time depending on the recipe and the size of the batch, which is why a mixer is highly recommended.