![]() Fudge can be smooth (real good).Īt the core of every traditional fudge recipe lies the artful boiling and cooling of a sugar solution. The minor variations in those recipes actually cover the vast majority of approaches to fudge you find in modern recipes.įudge recipes should be evaluated by how they choose to deal with sugar more than they should be judged on their chocolate – again, fudge is a crystalline sugar candy and is (perhaps unconsciously) judged on its texture and mouthfeel based on the way sugar re-crystallizes. ![]() Then, at the dawn of the 20th century, three different recipes from three different women’s colleges (Smith, Vassar, and Wellesley) were published in a single cookbook (you can check them out in one place here). For what it’s worth, chocolate fudge seems to have acquired a name and made its appearance on the scene in the late 19th century but there were probably non-chocolate and chocolate precursors roaming the culinary wilderness before then (the non-chocolate version being something akin to vanilla fudge). The origins of fudge seem somewhat shrouded in mystery. In evolutionary terms, fudge is probably an odd descendant of both caramels and American pralines. As it turns out, the recipes are only superficially simple – the difficulty is tied to understanding how some of the ingredients behave and the code words used in the recipes that address those ingredients.įudge is a crystalline sugar confection – a type of candy made by carefully controlling the way sugar is dissolved and re-crystallized in the presence of butter and milk or cream. When I researched the issue, I was intrigued by the simplicity and odd variety in the recipes – recipes that were usually paired with staunch warnings about how fiendishly difficult fudge is to make. ![]() The holiday season is upon us and I decided that I wanted to try making some fudge for gifts.
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