We have had a couple of goes at making fudge, following this recipe. Since we don't have a sugar thermometer, we have been using the 'soft ball' test, where you drop a small amount of the hot mixture into a bowl of water and check whether you get a soft ball of fudge (meaning it's ready), or a soft squishy mess (meaning it needs to cook for a bit longer).

We tried a few variations, adding maple syrup or ground+crystallised ginger. We might invest in a proper thermometer eventually but the recipe works well without one.