Learning how to make fudge has become almost a full-time job for me.
Selling my jewelry on the black market to purchase more sugar to keep this fudge-making habit alive has become my secondary job.
Sneaking down side streets and alleys looking for unlocked dumpsters in order to furtively dispose of the disastrous hardened failed-fudge results takes up the rest of my time.
I've been getting 2 hour phone tutorials from my Aunt Sandreen who is the Queen of Successful Fudge, and I am sure my fudge is improving because of her sage advice!
Proper ingredients, timing, boiling temperatures and even the weather are factors that can make or fail a batch of fudge.
"And don't use margarine" said Aunt Sand, "Only butter will do!"
"I don't use margarine" I said, "I always use butter."
"Good!" she said, "As far as I'm concerned, margarine is just one molecule away from plastic!"
I also like to use real milk or cream in my fudge attempts. If it says it's milk but then has a % sign on the carton, it means they've taken out the good stuff to use for themselves and have found a way to market the remaining pig swill to gullible consumers by telling them it's healthier for them.
"Percentage" milk is one molecule away from sidewalk chalk.
AND! As I was preparing some ramen noodles for lunch, I realized those noodles are just one molecule away from being recycled paper!