Overview
Fudge is a Western confectionery made by heating sugar, butter, and milk to the soft-ball stage (240 °F / 116 °C), then beating the mixture as it cools to produce a smooth, creamy texture. It is very sweet and rich, and can be flavored with chocolate, vanilla, nuts, or other additions. [1]
Origin and history
The precise origin of fudge is uncertain, but it is widely believed to have been developed in the United States in the late 19th century. One commonly cited story credits a batch of accidentally “fudged” caramel at a Baltimore confectionery in the 1880s. [1] The first documented sale of fudge occurred in 1886, when Emelyn Hartridge, a Vassar College student, sold it at a bazaar in Baltimore. [1] By the early 20th century, fudge-making had become a popular home confection and a staple of American candy shops and beach boardwalks, particularly in places like Mackinac Island, Michigan.
Varieties and aliases
- Chocolate fudge (the most common variety)
- Vanilla fudge
- Maple fudge
- Peanut butter fudge
- Penuche (brown sugar fudge)
- Fantasy fudge (a marshmallow-cream based shortcut version)
Culinary uses
Fudge is typically eaten as a standalone candy, cut into small squares or bars. It is also used as a topping or filling for ice cream sundaes, cakes, and brownies. Hot fudge sauce, a thinner variant, is poured over ice cream. Fudge is often made at home for holidays and bake sales, and is a common souvenir product in tourist destinations.
Notes for cooks
- The soft-ball stage (240 °F / 116 °C) is critical; undercooking yields a syrupy result, overcooking produces a grainy or hard texture.
- Do not stir the mixture while it is boiling, as this can cause sugar crystallization and a gritty final texture. Stir only after removing from heat.
- Store fudge in an airtight container at room temperature for up to two weeks, or refrigerate for longer shelf life.