Christmas: A time of love, joy, sharing, and candy! But if you got grains or soft texture the last time you tried to make fudge, don’t be discouraged. Fudge can be finicky. Familiarize yourself with these three keys to candy, and try, try again.

The temperature to which you cook your fudge is crucial. Boil the fudge exactly to the soft-ball stage. This is sometimes difficult, but remember that practice makes perfect. Also know that you can always buy a candy thermometer: If you don’t understand the finer points of such terms, or you can’t seem to discern what a ‘lukewarm’ pan feels like, there’s no need to give up.

The timing of your fudge-making session is also extremely important. Have your ingredients ready; but also, strike a balance between quick work and patience.

Finally, don’t underestimate the importance of technique. Follow the directions. Stir constantly when the recipe says to stir constantly; stir occasionally when the recipe says to stir occasionally; and most absolutely do not stir when the recipe says to cool. Beat the fudge until it loses its all of its gloss, and have patience, patience, patience.

Think you’re ready to try again? Try this recipe.

Ingredients

• 2 cups sugar
• 2/3 cup milk
• 2 ounces unsweetened chocolate
• 2 tablespoons corn syrup
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1/2 cup crushed candy canes

Method

Heat the sugar, milk, salt, chocolate, and corn syrup in a saucepan over medium heat. Stir this mixture constantly until the chocolate is melted and the sugar is dissolved. Cook, stirring occasionally, to 234 degrees, or until a bit of mixture dropped into a bowl of ice water forms a soft, pliable ball. Remove from heat and add the butter. Cool the fudge without stirring until it is 120 degrees, or until the bottom of the pan is lukewarm. Add the vanilla and the crushed candy canes; beat everything together with a wooden spoon until it is thick and loses its shine (this should take five to ten minutes). Spread the mixture into a greased 9×5x3 loaf pan and cool until firm.

Sounds delicious, doesn’t it? It is! Give it a try. With the patience, practice, and a lot of chocolate, you’ll have just the right ingredients for a delicious Christmas fudge.