Or you can use a sugar thermometer, which will indicate 'soft-ball stage'. Drop small amounts of the molten fudge into the water and if it sets (known as soft ball stage) it's ready. Just make sure you have a bowl of cold water nearby.
The recipe I was given indicated it took 20 minutes my fudge was ready after 12. You need to use your own instinct as to how long to cook the fudge. Mobile telephones are banned for the duration, too. Never leave the pot, and make sure there are no children nearby. Unless you proceed with caution you will burn your pan and yourself. I also have to preface this recipe with a warning: fudge is not exactly difficult to make, but it is dangerous. But it does make an awful lot of fudge: as you can see, my portion control is rather erratic, but I reckon you can get 77 pieces out of it. I am no stranger to excess, but even I baulk somewhat at the amount of sugar and so on needed. I confess that even listing the ingredients below makes me hyperventilate slightly. For some reason this is known in the Antipodes (and I got this recipe from a Kiwi) as Russian Fudge and, although I like this name better, I feel that it perhaps leads the rest of us to expect something altogether more exotic, when this is the plain, comforting, yet temple-achingly sweet, confection of my childhood.
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