No, wish I could... but my only suggestion would be to stick with one recipe and get that one down pat before trying another. Meaning, don't change the ingredients at all but maybe mess with the methods.
I'm sure the differences in instructions are due to the different ingredients and how they interact with one another and with heat. I'm sure an expert could give a better breakdown of why one method works and another not so well.
I stick to the easy ones, like:
Original Fantasy Fudge
Kraft Foods / Yields 3 pounds
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts (optional. Both walnut and pecans are good. I use walnuts)
1 teaspoon vanilla extract
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring and not letting to scorch. Make sure your heat is at medium.
Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended.
Pour into greased or parchment lined 9 X 13-inch baking pan. Let cool and cut into 1-inch squares.
(I prefer parchment lined as it's so easy to pop out and cut into pretty squares. Here's a little parchment paper trick for you: Cut your piece to fit down into pan with paper coming up sides. Spray your baking pan with cooking spray on bottom and up sides. Immediately lay your paper down inside and press down onto cooking spray. Spray will help your paper stick in place and form to the pan better.)
Note: Can be made in a smaller pan for thicker squares.
I'm interested in what the real candy makers have to say though. It's something I should learn how to do. I guess if I can master a pie crust I can learn to master candy too!