Fudge, often thought of as solely a chocolate product, can take on many flavors, and is made by heating and whipping a mixture of milk, sugar and butter until it smoothes and hardens.

Fudge is similar to other candies, such as fondant and caramel, and differs from these mostly in its texture. Most fudges are developed in a temperature between 230 and 240 degrees Fahrenheit. A lower temperature will not dissolve as much sugar or evaporate as much water and a silkier, more loose product may develop.

After the "soft-ball" stage is reached at the appropriate temperature, sugar and vanilla extract should be added to flavor the fudge as it stiffens.

Joy of Baking recommends avoiding fudge preparation on rainy or humid days, as this can adversely affect the sugar to water ratio. On humid days, the fudge can begin to reabsorb moisture, which is undesirable.

Fudge can keep in a refrigerator for up to two weeks and in the freezer for upwards of three months.

• Amazon.com: Oh Fudge!: A Celebration of America's Favorite Candy | The Best 50 Fudge Recipes