This part may seem to go by fast, but just take it as it comes and concentrate. You'll get the knack for it the more you make fudge, candy, or any time you boil sugar. Be sure that the brown sugar bit only boils for two minuets, otherwise the fudge may end up hard or soft, depending on how long you boil it. Once it's reached a rolling boil for two minuets, quickly transfer it to the mixer, pouring it in and being sure to scrape the pan.

Bring the mixer to power slowly, so that it doesn't kick powdered sugar out and mess the counter. Mix for a minute or two and observe the consistency. It should slow when the mixer stops, and if you pull a small piece, it'll have a fudge consistency. If it's too soft, add a small bit of powdered sugar until it firms up. If it's hard immediately, you've over-boiled it. You may be able to save this by adding a little milk, vanilla, or coffee; but normally once it's been over-boiled the entire mixture is burned and you'll have to start over. I included a picture below of what the brown sugar mixture looks like when I start the timer, just so you have an idea of what I consider a "rolling boil".

Also, the way I butter the 9x13 pan is by taking a stick of butter lightly over the pan, and smoothing it out with my hands. I find this keeps the fudge from drying out without leaving a greasy film over the fudge.

Have fun with this recipe. I was unsure about sharing such a great secret, but what's the point in having great food if it's not shared? Leave comments and feel free to message me if you have questions!