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.