| Oh Fudge!: A Celebration of America's Favorite Candy | 
 enlarge | Author: Lee Edwards Benning
Publisher: Holt Paperbacks
Category: Book
List Price: $18.00
Buy New: $10.20
You Save: $7.80 (43%)
New (24) Used (14) Collectible (1) from $7.99
Avg. Customer Rating:  18 reviews
Sales Rank: 396830
Media: Paperback
Number Of Items: 1
Pages: 320
Shipping Weight (lbs): 0.8
Dimensions (in): 8.9 x 5.9 x 0.9
ISBN: 0805025464
Dewey Decimal Number: 641.853
EAN: 9780805025460
ASIN: 0805025464
Publication Date: July 15, 1993
Availability: Usually ships in 1-2 business days
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Product Description
This entertaining history with nearly 300 author-tested recipes will whet the appetite and awaken warm memories of that first bite of fudge.
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| Customer Reviews: Read 13 more reviews...
 Oh, Fudge! Great Book January 6, 2009
I bought the Oh, Fudge! book so I could make real (no marshmallow) fudge for Christmas. I didn't expect so much information on the history of fudge as well. Very interesting.
I have only been able to try 3 of the recipes so far but they have all turned out very tasty.
I received alot of compliments from friends, relatives and co-workers about the fudge I made for this holiday season.
 Don't use this book as a guide to make fudge December 18, 2008
I have had great success making fudge using recipes on the internet and by using another book, Who Wants Candy. I've had this book over a year and find the instructions very poor.
For example tonight I made the Bread and Butter Fudge. I followed Benning's recipe exactly and when I let it cool to her recommended temperature (using 2 candy therometers placed in the center of the pot until it cooled to 110) - the fudge was already candying when I began to stir it. I could tell it was glossed over by the time my 2 thermometers read 110, but I was going to rely on her instructions.
Overall, I think many recipes in this book suffer greatly because she doesn't guide the reader back to a common sense approach. (Like on the cooling stage - if I had left the thermometer on the side of the pan I bet it wouldn't have candied before I had a chance to stir it; also other recipes elsewhere just say "cool an hour" - also her "shocking method" is not essential for good fudge). I've never had any of these problems with old fashioned fudge recipes posted on the net or with the Who Wants Candy book. I would not buy this book again. Repeatedly I find Benning's recipes lack the RIGHT KIND of detailed instructions. Of all the recipe books I've purchased recently, I think the least of this one. I've made several of her recipes successfully but the quality of the fudge just doesn't compare with simple recipes found for free on the internet.
Marshmallows are to die for March 3, 2008
I love fudge and had a terrible time making it until I bought this book. I was one of those who thought it had to be beaten fast and burned up numerous electric mixers doing so. This book taught me that you just need to stir lazily, and even walk away and give it a rest now and then! The author details out 10 steps to make perfect fudge and you don't even need a thermometer.
I bought some penuche (brown sugar fudge) at a local shop and it was relatively tasteless. Made some using the recipe from this book last week and the first time, did not pay attention to what the book says about how to test for soft ball stage and used thermometer only, so overcooked it, then overcooled it also so I could barely stir it. What I ended up with was an utterly delicious, tender, brown sugar caramel! However the next two batches came out PERFECTLY, a firm yet melt-in-your-mouth fudge, and I doubled the recipe the third time. The flavor is rich brown sugar with a touch of molasses, rivalling See's brown sugar centers.
I have also made the marshmallow in this book and I agree with the author, once you've had homemade marshmallow you'll never want those tasteless, chewy storebought things again. I plan to lay the marshmallow cut to size on 1/4 graham crackers and dip them in dark chocolate for s'mores bars, they should rival the Charlotte's Confections ones!
Definitely worth the money for all the foolproof fudge, nougat, caramel, divinity, and marshmallow recipes.
 Too, too sweet! December 9, 2007
Great recipes for satisfying everyone's sweet tooth! I am even mentioned in the back (much to my total surprise) with the fudge I created for my family's business.
 Well, it's fun and has good information November 6, 2007
2 out of 4 found this review helpful
A fun, chatty little book; a cook wanting 'the facts, ma'am, only the facts' may find it uncomfortably conversational. The recipes are apparently based on small "regular" household kitchenware pots, hence the warnings about doubling recipes. Authoress does not have full confidence in thermometer temperatures, and recipes are not given in weights or percentages as in a professional or European cookbook. The paper is pulp. For what it is, other people might rate it 3 stars or howbeit. 'There is no accounting for taste' -- one person's flippancy may be another's fudge.
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