Take a look at these tips for creating Fudge:Try This Technique:
2. When clipping a thermometer to the side of the pan, make sure the bulb is completely covered with boiling liquid, not just foam, and that it does not touch the pan bottom. This ensures accurate reading.
While cooking fudge to the soft-ball stage (234 degrees F to 238 degrees F), stir the mixture with a wooden spoon only as necessary to prevent sticking. If a thermometer is not available, use the cold-water test to determine soft-ball stage. Shortly before fudge reaches the minimum cooking time, spoon a few drops of the hot mixture into a cup of very cold water. Using your fingers, form the drops into a ball. When the ball is removed from the water, if it instantly flattens and runs between your fingers, the mixture has reached the required temperature.
3. After the fudge cools undisturbed to 110 degrees F, it is ready for continuous, vigorous beating. When the fudge stiffens slightly, it's time to add ingredients such as chopped nuts. Continue beating till the fudge becomes very thick and starts to lose its gloss.
4. Pour the fudge into the buttered foil-lined pan, spreading evenly. Do not scrape the saucepan; the scrapings have a stiffer, less creamy texture. If the fudge becomes too stiff, try kneading it with your hands till softened, then press it into the pan. While the fudge is still warm, score it into squares using a sharp knife.
5. When fudge is cool and firm, use the foil to lift it out of the pan. Remove the foil; discard. To keep fudge at its freshest, cover tightly with waxed paper, foil, or clear plastic wrap; store in an airtight container in a cool, dry place, or refrigerate if specified in the recipe.