- Choose a saucepan with a heavy bottom or one that's lined with a nonstick material to keep the fudge from burning.
- For safety, use a long-handled wooden spoon that won't heat up during the prolonged cooking period.
- Always test your candy thermometer before making your first batch of fudge; high altitude can cause a variation of several degrees.
- To test for altitude variations, clip the thermometer to a saucepan filled with water. Heat the water till boiling. Continue boiling the water for 10 minutes. At this time, the thermometer should register 212 degrees F. If there is any variation, you will need to adjust the thermometer's reading by that number of degrees when you cook candy.
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