Fudge 614586 225058754 2008-07-11T18:08:12Z Gwernol 266416 Remove vandalism {{Refimprove|date=January 2008}} {{Mergefrommultiple|Penuche|Panuche|date=June 2008}} {{otheruses}} {{Infobox Prepared Food | name = Fudge | image = [[Image:Russianfudge.JPG|300px]] | caption = Fudge | alternate_name = | country = United States | region = | creator = Multiple claims | course = Dessert | served = Room tempature | main_ingredient = [[sugar]] <br> [[butter]] <br> [[milk]] | variations = Multiple | calories = | other = }} '''Fudge''' is a type of [[confectionary]] which is usually very sweet, extremely rich and sometimes flavored with [[cocoa]]. It is made by mixing [[sugar]], [[butter]], and [[milk]] and heating it to the [[soft-ball stage]] at {{convert|240|°F|lk=on|abbr=on}}, and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. [[Chocolate]] can also be mixed in to make chocolate fudge. Fudge can also be used in [[brownies]]. == Origins == The American culinary folklore has it that fudge was invented in the [[United States]] more than 100 years ago. The exact origin is disputed, but most stories claim that the first batch of fudge resulted from a bungled ("fudged") batch of [[caramel]]s made on [[February 14]][[1886]]—hence the name "fudge." <ref>[http://www.countryfudge.com/index2.htm The Origins of Fudge] Putting the record straight. The Country Fudge Company. Accessed November 1, 2007</ref> One of the first documentations of fudge is found in a letter written by Laura Elizabeth Simmonds, an ex-student at Malmesbury School in [[Malmesbury, Wiltshire]]. She wrote that her schoolmate's cousin made fudge in [[Baltimore, Maryland]] in 1886 and sold it for 40 cents a pound. Miss Hartridge got hold of the fudge recipe, and in 1888, made {{convert|30|lb|lk=on|abbr=on}} of this delicious fudge for the [[Vassar College]] Senior Auction. This Vassar fudge recipe became quite popular at the school for years to come.<ref>Oh Fudge!: A Celebration of America's Favorite Candy by Lee Edwards Benning 1993 Owl Books ISBN 0805025464, pages 7 through 12. Accessed November 1, 2007</ref> Word of this popular [[confection]] spread to other women's colleges. For example, [[Wellesley College|Wellesley]] and [[Smith College|Smith]] have their own versions of this fudge recipe. == Geographical consumption patterns == In the [[United Kingdom]] traditional English fudge has become synonymous with [[Devon]], [[Cornwall]], and sometimes [[Dorset]] and is made in a basic range. English fudge is expected have a firm, slightly crumbly texture. The best known variation is similar to penuche except that it utilizes granulated sugar instead of brown sugar. === American fudge === "Fudge" in the U.S. is usually understood to be [[chocolate]]. In fact, the word ''fudge'' is used on packaging of [[cake]]s and [[Chocolate brownie|brownies]] with "extra" chocolate flavoring or with fluid chocolate in the mixture. Other non-chocolate flavors of fudge are sold in the U.S., especially [[peanut butter]] and [[penuche]] (sometimes referred to as ''original fudge''), but these are designated by their flavor while the plain word, ''fudge'', is understood to refer to chocolate flavored fudge. Penuche is most commonly seen in New England and is most similar to the original recipes. [[Image:Marshall's Fudge.JPG|thumb|Logo of fudgemaker in [[Mackinaw City, Michigan]] (near [[Mackinac Island]])]] [[Mackinac Island]] and other [[tourist]] towns in [[Northern Michigan]] are famed for making slab fudge. Slab fudge, typically sold in {{convert|0.5|lb|abbr=on}} slices, is made by pouring liquid ingredients onto large marble slabs for hand working. Boxes of fudge are one of the island's primary [[souvenir]]s, and about {{convert|10000|lb|abbr=on}} of the confection are sold every day. The tourists there are referred to as "fudgies". Mackinac Island holds a "Fudge Festival" on the fourth week of August. ===Hot fudge=== Hot fudge is a viscous, brown syrup made from fudge, which is typically used as a topping for [[ice cream]], particularly [[sundae]]s and [[parfait]]s. == Chemistry == Fudge is a drier variant of [[fondant]]. In forming a fondant, it is not easy to keep all [[vibration]]s and [[seed crystal]]s from causing rapid [[crystallisation]] to large crystals. Consequently, [[milkfat]] and [[corn syrup]] are often added. Corn syrup contains [[glucose]], [[fructose]] (monosaccharides) and [[maltose]] (disaccharide). These [[sugar]]s interact with the [[sucrose]] molecules. They help prevent premature crystallization by inhibiting sucrose crystal contact. The fat also helps inhibit rapid crystallisation. Controlling the crystallization of the [[supersaturated]] sugar solution is the key to smooth fudge. Initiation of crystals before the desired time will result in fudge with fewer, larger sugar grains. The final texture will have a grainy [[mouthfeel]] rather than the smooth texture of quality fudge. One of the most important parts is its texture. The temperature is what separates hard [[caramel]] from fudge. The higher the peak temperature, the more sugar is dissolved, the more water is evaporated; resulting in a higher sugar to water ratio. Before the availability of cheap and accurate thermometers, cooks would use the [[Candy#Sugar stages|ice water test]], also known as the cold water test, to determine the saturation of the candy. Fudge is made at the "soft ball" stage which varies by altitude and ambient humidity from {{convert|235|°F|abbr=on}} to {{convert|240|°F|abbr=on}}. Some recipes call for making fudge with prepared [[marshmallow]]s as the sweetener. This allows the finished confection to use the structure of the marshmallow for support instead of relying on the crystallization of the sucrose. Fudge squares can be substituted for the marshmallows. == References == {{reflist}} {{refbegin}} *{{cite book | author=Jones, Charlotte Foltz | title=Mistakes That Worked | publisher=Doubleday | year=1991 | isbn=0-385-26246-9}} {{refend}} == See also == * [[Praline]] - a confection using similar flavors as original fudge * [[Scots tablet]] - Scottish confection with similar recipe * [[Krówki]] - Polish confection similar to fudge == External links == {{Cookbook}} * [http://www.exploratorium.edu/cooking/candy/recipe-fudge.html# Science of candy: Fudge] [[Category:Confectionery]] [[Category:Desserts]] [[Category:American desserts]] [[de:Karamellbonbon]] [[es:Dulce de azúcar]] [[he:פאדג']] [[simple:Fudge]] [[ru:Ирис (конфеты)]]