Hi! Come on in….Oh, it’s you. Well come on over here and get a hug. I was just making some fudge.

Pull up a chair…no, not that one, it wobbles. Use this one. I just put new padding on the seat and I’m hoping you stay for a while.

What kind of fudge am I making? It’s a new one. I’m always testing new recipes. This one is in the cookbook. Yes. Yes I did, I finally finished the cookbook!

Buy the Amazing Fudge Cookbook now. Only $7.00

It’s chock full of yummy fudge recipes I’ve collected from my family and friends for the last 40 years or so. Yeah, some are even older than that. There are a couple of recipes in here from family bibles and ancient recipe collections that I raided when I was visiting people. Some of them require a candy thermometer, some don’t. Did you ever find that thermometer I lent you?

Never mind. I have another one.

Buy the Amazing Fudge Cookbook now. Only $7.00

Are you comfy? I can get you another chair if you aren’t. Oh, good! Here, have a glass of ice cold milk. It goes super with this fudge, even though you’d never think of having candied ginger in fudge. Yeah! Candied ginger is the secret ingredient in this one. Someone gave me some candied ginger one day, as a thank you for some fudge, or a recipe or something. I love the stuff, but a little bit goes a long way, if you know what I mean. Some pieces are spicier than others and you never can tell which ones until you bit into them. Oh, how do I make it? Well, I suppose I can tell you, since you came over to get the cookbook. It’s in there, so you’ll have it when you get the cookbook.

Buy the Amazing Fudge Cookbook now. Only $7.00

You have a microwave oven, right? That means you have some microwave safe bowls? Good. Get a medium sized microwave safe bowl. Wipe it out. Oh, I know you wash them, but you can never tell when a spider…never mind, let’s get back to the fudge.

You have a square 8 or 9 inch cake pan? Sure, you can use a loaf pan, but it may take longer to chill. Just line it with wax paper or foil, or just spray it really well with a soybean oil pan release spray. No. Don’t use canola oil. It will spoil the flavor of the fudge. If you don’t like soy, use safflower or olive oil.

Anyhow, once you get the pan all ready to receive the fudgy goodness, you simply make the Easiest Fudge on the Planet using white chocolate chips and the buttercream, or the vanilla. Oh, and make sure you have some cream of tartar, to make it creamy, and of course the candied ginger.

Buy the Amazing Fudge Cookbook now. Only $7.00

Yes, of course you can use different add ins. Try candied cherries and just a drop of almond flavoring. Try macadamia nuts and coconut for a tropical treat, and if you can find candied pineapple, you can chop that up and make it Hawaiian style.

You’ll be happy you came buy. I made you a mouthwatering treat to take with you. Fudge. A huge box full. Mouthful after creamy mouthful of fudgy yummy-ness.

I know you’ll enjoy it. That’s why I do this. It gives me a thrill to put a smile on everybody’s face when they taste my fudge.

You’re right, you know. When you make it, it’s YOUR fudge! You can alter the ingredients to suit you preferences. You can give it as gifts.

You can take it to bake sales when you only have to mind the booth until everything you brought is sold. That won’t take long with this stuff.

I knew you’d be pleased. Did you finish your milk? Good. Here’s the link to the cookbook page (just click on the image):

Buy the Amazing Fudge Cookbook now. Only $7.00

Come back and see me again! I’m starting a new cookbook. This one will include favorite recipes from everyone who wants to contribute.

If you’re the first one to send the recipe, you get a discount on the cookbook, and I put your name on the recipe.

I’ve already got some recipes from the ladies at church. Wait until you taste this stuff! These ladies can COOK! I’ll bet you can, too. Send me your favorite recipes.

I would appreciate it if you use American measures, since I don’t have any metric measures. I still use the ones my grandma gave me. They’re all in cups, teaspoons, tablespoons, and so forth.

Now and then, if I get several versions of the same dish, I’ll post it on the website. You can try them all and tell me which one you like the best.

Hey, I want you all to LOVE THIS COOKBOOK!

The only way that’s going to happen is if you have a hand in picking the best recipes, right?

This is going to be FUN!!

Come here and get your hug before you go. I really enjoyed having you. Hurry back soon, I miss you already!

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