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The Fudge Factor: 40 Fudge Recipes – From Minutes in the Microwave to Gourmet Confections

The Fudge Factor: 40 Fudge Recipes – From Minutes in the Microwave to Gourmet Confections

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The Fudge Factor: 40 Fudge Recipes – From Minutes in the Microwave to Gourmet Confections

91 pages
26 minutes
Sep 23, 2020


For the home candy maker, having all of these recipes together in one book sets you on your very own fudge making culinary journey.

Choose from Irish Cream, Spicy Mexican Hot Chocolate, or how about a little American Rocky Road? In this book, there are 40 eclectic flavors representing a plethora of varieties from traditional to microwaved, ensuring that you'll have plenty of options to choose from!

Here, in The Fudge Factor are 40 exciting and imaginative recipes that you will not only enjoy making but will tantalize the taste buds of your family and friends. Divided into three easy to read sections: Chocolate; Fruit and Nuts; and Herbs and Spices.

Sep 23, 2020

About the author

Martha is a chef and a cookbook author. She has had a love of all things culinary since she was old enough to help in the kitchen, and hasn’t wanted to leave the kitchen since. She was born and raised in Illinois, and grew up on a farm, where she acquired her love for fresh, delicious foods. She learned many of her culinary abilities from her mother; most importantly, the need to cook with fresh, homegrown ingredients if at all possible, and how to create an amazing recipe that everyone wants. This gave her the perfect way to share her skill with the world; writing cookbooks to spread the message that fresh, healthy food really can, and does, taste delicious. Now that she is a mother, it is more important than ever to make sure that healthy food is available to the next generation. She hopes to become a household name in cookbooks for her delicious recipes, and healthy outlook.Martha is now living in California with her high school sweetheart, and now husband, John, as well as their infant daughter Isabel, and two dogs; Daisy and Sandy. She is a stay at home mom, who is very much looking forward to expanding their family in the next few years to give their daughter some siblings. She enjoys cooking with, and for, her family and friends, and is waiting impatiently for the day she can start cooking with her daughter.

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The Fudge Factor - Martha Stephenson



No one really knows when or how fudge was first created, but culinary folklore says it was, in all likelihood, produced by mistake in the United States sometime in the mid-nineteenth century.

The story goes that a little over 130 years ago, the first batch of fudge was made by mistake. The crystallized candy being a direct result of a fudged batch of caramels. And so this mouthwatering confection was born.

In the same year, fudge went on sale in a Baltimore grocery store for only 40 cents a pound but it was the sale of 30 pounds of fudge at the Vassar Senior Auction that really put it on the radar of sweet tooths everywhere!

While other candies have fallen by the wayside, fudge has stood the test of time. You only have to visit a tourist street from the Florida Keys to downtown Washington and you will come across fudge shops selling all manner of outlandish flavors. There is even a National Fudge Day!

With so many different flavors and varieties to choose from – from the traditional double chocolate to the exotic lavender rosemary – you can now enjoy making your own fudge recipes.

Welcome new neighbors with it, give it as a gift to a friend, box it as a wedding favor or simply enjoy it yourself.


Butterscotch Fudge

With as few as 5 ingredients and only 9 minutes of preparation, this candy treat is good to go!

Servings: 24

Prep Time: 9 minutes

Total Time: 2 hours 9 minutes


1 (14 ounce) can sweetened condensed milk

1 (11 ounce) package butterscotch chips

6 ounces white chocolate chips

1 tsp butter flavor extract

1 tsp rum flavor extract


1. In a medium saucepan, combine the first 3 ingredients. Melt them over medium heat until the mixture is smooth. Stir well. Remove the mixture from the heat, then add the butter flavoring and the rum flavoring one at a time.

2. Transfer the mixture into a 9x13" baking dish lined with grease-proof paper. Refrigerate for 1-2 hours or until set.

3. When solid, remove the baking dish from the refrigerator. Cut the fudge into 24 bite sized pieces.


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