Fudge is fun and easy to make. It is also messy. Heat, humidity, stove type, sugar consistency, and cook exhaustion all affect the way fudge turns out.

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Fudge is a treat that turns out unpredictably at times. A tiny change can make it a tasty, runny fudge. Or so hard it has to be softened to cut into squares. Sometimes, it melts on the tongue. Other times, it is firm enough to hold together and not leave a mess on fingers.

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Make multiple flavors at one time. Prepare three cooling pans. Add the additional ingredients to three mixing bowls. This requires three people, one to stir each bowl as the fudge begins to set.

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When fudge has reached the correct consistency, split it evenly between those bowls to make multiple flavors. Sometimes, due to diverticulitis, it becomes six tiny batches. These are made in small aluminum pans, for instance the butterscotch is stirred, then half poured into a pan containing chopped walnuts, while the other half is poured into a pan without walnuts.