1. Pick the right day: Avoid making fudge on humid days. It can actually absorb the extra moisture in the air, making fudge softer.
2. Test your thermometer: It’s important your candy thermometer is accurate. Testing this is simple: Place your thermometer in a pot of boiling water (be careful not to let the bulb touch the bottom of the pan); it should read 212 degrees F or 100 degrees C. If the thermometer is off, be sure to add or subtract the difference while cooking.
3. Use the right pan: Be sure to use a heavy-bottomed pan to prevent scorching while cooking. It’s also important to use the size pan specified in the recipe.