When cooking mixture, only stir until sugar is dissolved. 

Cook on low-medium until mixture is dissolved. Then med-high to get to boil.

Put in candy thermometer when turning up after sugar is dissolved.

Use a Taylor or Wilton thermometer.

Therm. not to touch the bottom of the pan.

Scrape sides of pit down right away. NOT after sugar dissolves. Have nothing on sides of pan. Some say to butter sides of pan to prevent anything from sticking to sides. Prevents sugar crystals from forming.

Add butter to mixture after the boiling process, not before.

When pouring out mixture, do not scrape the pot it anything go on the sides. You do not want the hard crystallized pieces in your batch.

Slowly bring mixture to right temp. Boil gently. Lowest possible temp to get it correct temp.

Mixture should cool slowly. Then stirred to break the sugar crystals. Thus making it smooth and creamy.

Best way to cool evenly is to pour on granite or marble slab.

Must beat at proper temp. (110)

Can use 1/4 t. of Cream of tartar to help set fudge.

Found info. that states after boiling starts, should take about 4-7 minutes to get to temp.

Should use oiled aluminum foil in dish. Fist form aluminum by shaping on the outside of the baking dish. Then put in dish to finish shaping.

Only use a wooden spoon or high temp spatula.