Do Not Scrape Fudge Pan

When adding the cooked sugar syrup into the other fudge ingredients, do not scrape the sides of the pan or you may scrape the sugar crystals into the other ingredients, causing the fudge to crystallize.

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Do Not Scrape Fudge Pan

Additional tips on How to Make Fudge successfully:

Use good quality butter. Do not substitute margarine.
Use recipes that call for marshmallows, marshmallow crème, or corn syrup because these ingredients will help prevent crystallizing, which causes grainy fudge.
Measure out all ingredients and have all tools ready so you can pay close attention to each step of the fudge making.
When cooking the sugar mixture it is important that it reaches 234 degrees F. but does not get higher than 238 degrees. This will affect the firmness of the fudge.
Use an accurate candy thermometer!
Do not scrape the sides of the pan when adding in the sugar syrup or when pouring the finished fudge into the pan.

Following these tips should help produce delicious and creamy fudge for the holidays.

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