Reviewer Conny Withay:Operating her own business in office management since 1991, Conny is an avid reader, volunteers reading the Bible to the elderly, and makes handmade jewelry. A cum laude graduate with a degree in art living in the Pacific Northwest, she is married with two sons, two daughter-in-laws, and one granddaughter.
Author: Lee Edward Benning
Publisher: Front Table Books
“Whether you are one of the 73 percent of young Americans who eat candy at least once daily, or among the 26 percent who eat it once a month, here’s your guide to fast and easy fudge-making,” Lee Edward Benning writes in her book, Ah Fudge: Tried and Tested Recipes for Fudge, Caramels, Nougats, and Marshmallows.
At one hundred and twenty numbered pages, this hardbound cookbook targets those interested in making delicious fudge and similar candies. After a list of other written books by the author and an acknowledgment page, there are eight chapters dedicated to the topic along with an index and author’s biography.
After the first chapter explains the history of this healthy treat, the second chapter gives tools and tips from the Fudge Lady, as the author is called by her friends. In addition to listing basic instruments, optional items and information on microwave wattages are included along with a temperature guide. The next chapter offers suggestions for substitutions.
The next four sections are titled Microwave Fudges, Baked and Saucepan Fudges, Caramels, Nougats, Barks, Brittles, and Marshmallows, and Tempered Chocolates. There are over fifty recipes plus many variations. The last chapter’s three pages relate to trouble-shooting.
With small colored photographs of completed concoctions on almost all recipes, the ingredients needed are on light blue sidebars on each page, with large serving size numbers at the bottom. A red-highlighted sentence mentions the candy’s specialty with instructions below it on how to prepare, what to use, and added notes for final displaying.
Since the majority of the recipes use a microwave, these are easy-to-make treats with some of them containing prepared canned frosting or flavored chips. From two to eleven ingredients, fudge can be made within minutes.
Some of the interesting desserts include two or four ingredient fudge, butterscotch caramel pecan fudge, lemon freezer fudge, kneaded vanilla walnut fudge, chocolate frosting swirl fudge, pumpkin fudge, chocolate fluffernutter bars, Tulsa fudge, three college-based fudges, both easy and a more difficult nougat, microwave peanut brittle, and vanilla bark.
Needless to say, the book makes an excellent resource for the chocoholic that is addicted to fudge and looking for more tasty recipes. This one is a keeper for those times when a quick dessert, special homemade gift, or solution to a sweet craving is needed.
Thanks to Cedar Fort for furnishing this complimentary book in exchange for a review of the reader’s honest opinion.