I ask my chef to make it. *shrugs*

Use a candy thermometer for failsafe results.

I have made a lot of fudge in the past few years and have found the recipes that start with marshmallow in the boiled ingredients much more consistently good than the recipes that add it with the chocolate at the end. Make sure you use a big enough pot though, because it grows three-fold. This recipe is a good basic one to start with although my family prefers all semi-sweet chocolate. https://houseofnasheats.com/easy-fudge-recipe/

Anonymous wrote:There is a recipe on the side of the jar of Kraft marshmallow fluff, use that.

This recipe is good and foolproof and the fluff (instead of just condensed milk) makes the texture a lot better.

There is a recipe on the side of the jar of Kraft marshmallow fluff, use that.

I’m a really good cook and horrible baker. DD doesn’t like to cook but is a fabulous baker. Together we’d like to make fudge.

When I make something new I google troubleshooting tips and read comments. I used to hate cooking because just following the recipes seldom yielded good results, some technique or better ingredient is always left out.

For fudge it all seems very contradictory or confusing. Only add butter and vanilla after boiling, don’t stir after boiling. How do you add something and not stir? Heat to a precise temperature, ignore the temperature and wait for a softball stage. Cool down before mixing but no instructions on what temp to cool down. Use the easy condensed milk recipe, don’t use the easy condensed milk recipe.

Any advice on a good recipe and corresponding techniques that make it successful or better?