Pick a day when the weather is cool and dry.

Don't double, triple or make other multiples of a fudge recipe at one time. This will affect the cooking and cooling rate, and may cause recipe failure.

Don't substitute ingredients. Fudge and candy making are very exact, and substitutions may result in poor performance.

Use only regular butter or margarine (80% fat) in sticks. Using diet, soft, light, or vegetable oil spread products can cause recipe failure since these products contain additional moisture or different fats.

Use an accurate candy thermometer and follow recipe directions closely. Test your candy thermometer by placing it in a pan of boiling water. An accurate thermometer will register 212°F. at sea level. Add or subtract degrees from cooking temperatures in recipes according to the thermometer reading. If you live at higher altitudes, check with a county extension agent to determine when water should boil in your area. Do not allow bottom of thermometer to touch bottom of pan.

Homemade candies make great gifts for the holidays or a nice thank-you for something special that someone did. Colorful candy or nut cups may be purchased at candy supply or specialty food stores to add a festive look to your candies. Try mixing several different candy recipes in a decorative tin or box. Include a hand-written copy o

Beat
To combine ingredients vigorously with a spoon, fork, wire whisk, hand beater or electric mixer until the ingredients are smooth and uniform.

Blend
To combine ingredients with a spoon, wire whisk, or rubber scraper until very smooth and uniform. A blender or food processor may also be used, depending on the job.

Boil
To heat a liquid until bubbles rise continuously and break on the surface and steam is given off. For a rolling boil, the bubbles form rapidly and will not stop forming even when the liquid is stirred.

Fold
To combine ingredients lightly while preventing loss of air by using two motions: Using a rubber spatula, first cut down vertically through the mixture. Next, slide the spatula across the bottom of the bowl and up the side, turning the mixture over. Repeat these motions after rotating the bowl one-fourth turn with each series of strokes.

Grease
To rub the inside surface of a pan with solid shortening, using a pastry brush, wax paper or paper towels, to prevent food from sticking during baking. Nonstick cooking spray may also be used; do not use butter or margarine (especially in a baked recipe) because sticking may occur.

Grease and Flour
To rub the inside surface of a pan with solid shortening before dusting it with flour, to prevent food from sticking during baking. After flouring the pan, turn it upside down, tapping the bottom to remove excess flour. If the batter to be added to the pan is chocolate, HERSHEY'S Cocoa may be used in place of flour to add a rich brown coating to the final product.

Heat Oven
To turn the oven controls to the desired temperature, allowing the oven to heat thoroughly before adding food. Heating takes about 10 minutes.

Mix
To combine ingredients in any way that distributes them evenly. This can be accomplished using a hand utensil or an electric mixer.

Soften
To allow cold food, such as butter, margarine or cream cheese, to stand at room temperature until no longer hard. Generally this will take 30 to 60 minutes.

Stir
To combine ingredients with a circular or "figure 8" motion until they are of a uniform consistency.

Whip
To beat ingredients with a wire whisk, hand rotary beater or electric mixer to add air and increase volume until ingredients are light and fluffy, such as with whipping cream or egg whites.