Professional-quality fudge is now at your fingertips. Longtime candy author Lee Edwards Benning shares dozens of simple, tried-and-tested recipes for fudge, caramels, nougats, barks, brittles, and marshmallows—most made easily in the microwave. From two-ingredient frosting fudge to classic college recipes like Vassar and Wellesley fudge, plus a lighthearted history of the candy, essential tools and tips, chocolate tempering, and a handy troubleshooting guide, this cookbook helps home cooks master a beloved treat with confidence. Professional-quality fudge from your microwave—no candy-making expertise required Two-ingredient fudge and dozens of variations anyone can master A troubleshooting chapter that rescues failed fudge Historic college fudge recipes from Vassar, Smith, and Wellesley “Ah, fudge! Whoever said medicine had to taste bad?”Perfect for a home cook who loves candy and wants foolproof, mostly-microwave fudge recipes for holidays, gifts, and family treats.
