The primary tip for good fudge is to follow the directions exactly: candy-making is the most precise of the pastry arts. Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before proceeding to the next step. Add each ingredient in the order listed by the recipe. Don't attempt to achieve smooth fudge with vigorous stirring after it's reached the soft-ball stage: stirring at the wrong time can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue.

Once the fudge reaches soft-ball stage 240 degrees F (115 degrees C), do not stir it or even shake the pan until it has cooled to about 110 degrees F (43 degrees C). When pouring the fudge from the saucepan to the serving pan, don't scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge. For first-time candy makers, look for recipes that call for corn syrup, marshmallows or marshmallow crème: these ingredients prevent crystallization of sugar into large granules, so the texture of the fudge will remain smooth. Recipes using cream or evaporated milk are less likely to curdle than regular milk.

For best results, use a heavy, high-sided saucepan that holds about twice the volume of your candy recipe. A heavy pan is less likely to cause scorching, and the extra room will help prevent boil-overs. You can also save yourself a lot of frustration by having an accurate candy thermometer before you attempt your first batch of fudge. Candy making is a very precise activity. External factors--the temperature of your stove, the type of pan, the temperature of your kitchen and the weather--affect cooking times, but the candy's temperature is always the best measurement to gauge doneness.

Do all your preparation and gather all your equipment before beginning; once you start making fudge, you can't stop in the middle without the risk of ruining the batch. So before you turn on the stove, you should butter the pans, measure the ingredients, and test the candy thermometer. Test the candy thermometer by boiling a pan of water, inserting the thermometer, and ensuring that it reads 212 degrees F (100 degrees C).
Follow the directions faithfully and use good equipment: your fudge should be a sweet success every time.

1		cup honey
2		oz. unsweetened chocolate or 1/2 cup cocoa
1/4		teaspoon salt
1		teaspoon vanilla
2/3		cup milk
2		Tablespoons corn syrup
2		Tablespoons butter or margarine
1/2		cup nuts, coarsely chopped

Butter a 9x5-inch pan. In a 2-quart saucepan, mix honey, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly until chocolate is melted and honey dissolved. Continue cooking, stirring frequently until mix reaches 236°F on candy thermometer or at soft ball stage. Remove from heat; add butter, cool to 120°F without stirring (bottom of pan will be lukewarm). Add vanilla and beat vigorously until candy is thick and loses its gloss (will hold shape when dropped from spoon). Add nuts quickly and spread evenly in pan. When firm cut into squares. Serving size 2 squares.