About:

Primarilly made of cream and sugar, fudge has been a popular treat since the early 1900's.

Five Fast Facts About Fudge:

  • 1: The origins of fudge date back to over 100 years - though the exact time and place of its creation is disputed. Everyone agrees that it resulted from a failed caramel recipie, though.


  • 2: One of the earliest known recipies for the treat dates back to 1886


  • 3: It was popularized at Vassar College - whose primarilly female student body spent many a night trying to replicate the creamy treat on hotplates in their dorm rooms. Thus the popular expression "Oh, Fudge!"


  • 4: Fameous fudge enthusiasts include Cole Porter and Louise Brooks (who would spit on every piece in the pan to ensure it all went to her)


  • 5: One of the oldest operating fudge shops is in Mackinaw, MI - it's been in operation since 1888.




    • The Vassar College Fudge Recipie:

    Originated by Emelyn B. Hartridge.

    Ingredients:

    2 cups granulated white sugar
1 cup cream
2 oz. unsweetened chocolate, chopped
1 tablespoon butter

    Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (238 degrees). Remove from heat and add butter. Cool slightly, then mix until fudge starts to thicken. Transfer to a buttered tin. Cut into diamond-shaped pieces before fudge hardens completely.




    A Modern Fudge Recipie:

    Ingredients:

    1 cup heavy cream
2 cups sugar
4 oz. chocolate chips
1/2 stick salted butter
1 teaspoon pure vanilla extract
1/2 lb. chopped walnuts

    1. Combine heavy cream, sugar and chocolate chips in a heavy saucepan over low heat. Stir constantly with a wooden spoon until sugar dissolves. Wash down sides of pot with a pastry brush to dissolve sugar crystals.

    2. Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. Remove pan from the heat and stop the cooking by plunging pot in a water bath for 1 minute. Add the butter and vanilla, but do not stir.

    3. When the thermometer reads 110 degrees, mix fudge with a wooden spoon until creamy. Add the nuts and mix well.

    4. Spoon into a greased 8 x 8 baking pan. Let cool and then cut into squares.

    Yield: 1 lb.