Do not stir fudge once the boiling starts, unless
the recipe specifically requires it; unnecessary
stirring may cause graining.
Beating fudge is very important. While fudge is
cooling, it is necessary to make the fudge creamy and
smooth. Beating must be started while fudge is
comfortably warm and continued until it is almost
firm. For fudges that require cooling and beating,
beat hot fudge in pan or pour the hot fudge on a
marble slab or formica; cool to lukewarm, then paddle
with spatula, until of the right consistency to spread.
Marshmallow creme may be mixed into many of the
following fudge recipes just before the fudge sets up
to make a softer, lighter fudge. If fudge is
overcooked, marshmallow creme will help it from
becoming hard and dry.
