In candy making, weather is a huge factor. On a hot, humid day, cook candy 2 degrees higher than on a cold day.

For no-fail fudge and candy, always begin cooking slowly until all sugar is melted. Test to feel granulation. If there are any granules, continue cooking slowly. All sugar has to be melted. Once the sugar is melted, turn up the heat and continue with the recipe.

To keep chocolate glossy for candy dipping and glazes, always place it over hot water, with the pan not touching the water, and heat only until partially melted. Remove from water and stir until chocolate is entirely melted.

For creamier and smoother fudge, add 1 teaspoon of cornstarch to each cup of sugar used in making the fudge.