Who invented fudge? | How do you make fudge? | Story of Fudge | Story Behind Fudge | Fudge Capital
Have You Ever Wondered?
Who invented fudge?
Where is the fudge capital of the world?
How do you make fudge?
Do you dream of floating in a sea of chocolate syrup? How about strolling through a forest of chocolate candy bars? Maybe you love the smell of brownies in the oven. If you’re a chocolate lover, there’s one type of candy you’re unlikely to resist—The Fudge!
Of course, fudge comes in many flavors other than chocolate. There’s peanut butter, rocky road, caramel, maple, and so many more. Whatever your favorite flavor, there’s likely a fudge for you to enjoy.
Have you ever WONDERed: who invented this delicious candy we call fudge? The answer isn’t clear. While most people agree that it was created in the late 1800's, several theories exist as to how fudge came to be.
Many people think of fudge as an all-American treat. However, some think it may have been inspired by a Scottish candy called: A Tablet!. Tablets are made from sugar, condensed milk, and butter—the same ingredients as fudge. However, the Scottish candy is grainier and less rich than fudge.
Another theory is that fudge was invented by accident. The story goes: a baker was trying to make chocolate caramels. However, they didn’t get the recipe quite right. When the candy came out as the creamy treat we know today, they said, “Oh, fudge!” and that’s how the candy got its name.
The first recorded mention of fudge came from 1888. That year, a student at Vassar College, named: Emelyn Battersby Hartridge, wrote a letter about the candy. She claimed to have received a recipe from a friend’s cousin. That same year, Hartridge made a large batch of fudge to sell at a school fundraiser.
Soon, fudge making was a common activity among college-age people. In fact, students at several schools across the United States eventually, came up with their own recipes. These included Vassar, Wellesley, and Smith Colleges, and the recipes are in tradition today.
Fudge is now a popular candy across the globe. However, one island claims to be the fudge capital of the world. Known as Mackinac Island, it sits on Lake Huron, and is home to at least a dozen shops, that sell fudge. Considering the island’s small size (its population is only around 500 people), that’s quite impressive! During the peak tourism season, Mackinac Island produces: about 10,000 pounds of fudge per day.
Don’t worry though, you don’t have to travel to Mackinac Island to eat great fudge. You can make it at home with help from an adult. Of course, you’ll need a few supplies and ingredients: a saucepan, candy thermometer, butter, sugar, milk, and flavoring.
The secrets to making great fudge lie in correctly heating, and stirring the mixture. First, heat the ingredients to 236 °F (that is 113 °C). Then, remove the mixture from heat, and allow it to cool to 110 °F (that is 43 °C). Next, it’s time to stir! Use a wooden spoon to stir, until the fudge thickens. Finally, pour the fudge into a pan, and cut it into squares before it hardens completely.
Do you have a favorite flavor of fudge? Have you ever made the candy at home with your family? Like other cooking and baking activities, it can be a great way to bond with family members!
That's it for today. TADA!
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Mom's fudge recipe
Internet gamer mom streaming live on Twitch from 1am-2am nightly. In this stream, I share my Valentine's fudge recipe with lots of detail for people who don't normally cook. Full description below. Enjoy!
World's Best Fudge
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Prepare in advance:
* 2 cups (12 oz) semi-sweet chocolate chips, finely diced
* 1 teaspoon vanilla (have ready)
buttered 8x12 pan
Combine over medium-high heat (#7 on a scale of 1 to 10):
* 1 Jar Marshmallow Creme (7oz)
* 1 1/2 cup sugar
* 2/3 cup evaporated milk (small can)
* 1 cup butter
* 1/4 teaspoon salt
Stir CONTINUOUSLY until it reaches soft ball stage (about 235 degrees F)
If you pause for more than 10 seconds it will burn. This generally takes 5-10 minutes after it starts boiling. When you drop a dollop into cold water, it sticks together, but you can still squish it into a ball with your fingers. If it falls apart, cook longer, if it gets hard as a rock and not squishy, you went too long.
Remove from heat and rapidly stir in chocolate chips and vanilla. Optionally add:
* 1/2 cup chopped nuts
Stir just until the chocolate is melted!!
If you stir too long the butter will separate. It will still taste good, but be more crumbly and have a layer of butterfat on top. If the butter starts to separate, stop stirring. If there's still unmelted chocolate bits, they'll just be hard like nuts in your fudge. IMHO, this is better than stirring too long.
Pour into prepared pan and cool in the refrigerator for 4 hours (or 2 if you are impatient). It should be served at room temperature.
Warning: The boiling fudge is very hot! Hotter than boiling water! Do not taste it on your tongue until it has had a chance to cool.
How to make Choco fudge ????????
Fudge originated in the US during the late 19th century. Recipes were printed in many periodicals and advertisements during the 1880s. Its popularity was partly due to the decreasing cost of refined white sugar, and partly due to the ability to make it at home without special equipment. Its inexpensive, unrefined qualities made it popular among people looking for a candy alternative that fell in between expensive, fancy candies and the cheapest sweets.
Fudge shops in tourist places such as Mackinac Island in Michigan began opening during the 1880s. In a letter written in 1921 by Emelyn Battersby Hartridge, she recounts the purchasing of a box of fudge for 40 cents a pound in 1886 in Baltimore, Maryland.
Fudge-making was popular at women's colleges. A student at Vassar College in Poughkeepsie, New York, claimed to have introduced it there in 1888 by selling her own 30 lb (14 kg) batch.The diary of another student mentions making fudges in 1892. An 1893 letter from another Vassar College student describes fudges as containing sugar, chocolate, milk and butter.A recipe for Fudges at Vassar was printed in The Sun in 1895. Despite describing the confections as Vassar chocolates, the recipe given comprises sugar, milk, butter and vanilla extract. Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century
Now there lots of variety of fudge, Choco fudge is one of them.