As holiday baking is in full swing, we know many home candy makers are getting ready to bring their best fudge platter to their upcoming parties. Holiday fudge makes a delicious treat to devour and it is also the perfect DIY treat for gifting. These are our best tips for making foolproof fudge every time.

Have the Right Equipment

It pays off to invest in a heavy-bottomed, stainless-steel pot. When using a pot that is too thin or not of good quality, the sugar is more receptive to burning.

Use a Thermometer

To make sure fudge sets properly and has the right consistency you need it to reach a temperature of at least 234°F, which is called the soft-ball stage. Using a thermometer can be the game changer to avoid sticky candy or fudge that did not set up properly!

If you do not have a thermometer on hand another option is checking if the fudge is in the soft-ball stage with a quick test. The soft-ball test is a tool candy makers use to help make sure their candy mixture has reached the correct temperature. To test, once your fudge has reached 234°F, place a small amount of the hot candy into cold water. Once cooled, remove from water and the fudge ball should flatten immediately.

When it comes to candy thermometers there are a few options to choose from; and all are excellent candy making tools to use depending on your creation.

As the most economical choice, our Basic Candy thermometer is a good choice for the occasional user. It’s ideal for making hard candy, and cooked candies like fudge, caramels, and taffy.

For more serious candy makers or for someone who wants a higher-end product, the Premium Metal Candy thermometer features a sturdy metal housing, wide plastic handle and tight pan clip.

When only the best will do, the top-of-the line Digital Candy thermometer is our recommendation and the one we prefer in our test kitchen. This well-made thermometer is battery operated and can be programmed to sound an alert when desired temperature is reached – no waiting by the stove required!

Do Not Over Stir

Over-stirring fudge can result in a gritty or grainer texture of fudge because the sugars have crystallized. If melting sugar splashes onto the sides of your pan, use a wet pastry brush to wipe down to keep the fudge from seizing. Also, once you pour fudge into a prepared pan, do not disturb the fudge until it’s fully set.