View source for Fudge

{{short description|Type of sugar candy}}
{{redirect|Hot fudge|the television series|Hot Fudge||Fudge (disambiguation)}}
{{Infobox food
| name             = Fudge
| image            = Handmade fruit fudge squares.jpg
| image_size       = 300px
| caption          = Fruit fudge
| alternate_name   =
| country          = 
| region           =
| creator          =
| type             = [[Confectionery]]
| served           = Room temperature
| main_ingredient  = [[Sugar]], [[butter]], [[milk]]
| variations       = Multiple
| calories         = 450
| calories_ref     = +
| serving_size     = 100 gram
| other            =
|place_of_origin=United States}}

'''Fudge''' is a type of [[confectionery|confection]] that is made by mixing [[sugar]], [[butter]], and [[milk]]. It has its origins in the 19th century [[United States]], and became popular in American women's colleges in the late 19th century. Fudge can come in a variety of flavorings depending on the region or country it was made; popular flavors include fruit, nut, [[chocolate]], and [[caramel]]. Fudge is often bought as a gift from a [[gift shop]] in tourist areas and attractions.

== History ==
[[File:2018 05 Fudge IMG 1913.JPG|thumb|Assorted fudges]]

The term ''fudge'' is said to have originated in the 17th century from the verb ''fudge'' and means "to fit together in a clumsy manner". During this period, ''fudge'' was used as an [[Minced oath|interjection by sailors to respond to nonsense or untruth]].<ref>{{Cite web |title=fudge {{!}} Etymology, origin and meaning of fudge by etymonline |url=https://www.etymonline.com/word/fudge |access-date=2023-01-12 |website=www.etymonline.com |language=en}}</ref><ref name=":0">{{Cite book |last=Goldstein |first=Darra |url=https://books.google.com/books?id=jbi6BwAAQBAJ&pg=PA287 |title=The Oxford Companion to Sugar and Sweets |date=2015 |publisher=[[Oxford University Press]] |isbn=9780199313396 |pages=287–288 |language=en}}</ref>

Fudge as a confection gained popularity in the United States during the late 19th century; recipes for fudge were printed in many periodicals and advertisements during the 1880s.<ref name=":0" /> Its inexpensive, unrefined qualities made it popular among people looking for an alternative that fell between expensive candies and the cheapest sweets.<ref name=":0" /> Specialized fudge shops began opening in tourist places such as [[Mackinac Island]], Michigan, in 1887.<ref name=":0" />  The increase in fudge's popularity was partly due to the accessibility of its production process: ordinary people were able to make it in their homes without any specialized equipment. In addition, the cost of [[Refined sugar|refined white sugar]] had been decreasing at the time, cutting production costs.

=== Fudge at women's colleges ===
Making fudge was a popular activity at [[women's college]]s, especially [[Vassar College]] in [[Poughkeepsie, New York]].<ref name=":0" /> In a letter written by Emelyn Battersby Hartridge, a student at [[Vassar College]], she recounts the purchase of a box of fudge, which was sold for 40 cents a pound in 1886 in [[Baltimore]], Maryland.<ref>{{Cite web |last=Hatala |first=Greg |date=2014-01-14 |title=Made in Jersey: Fudge is a chocolate confection with a Plainfield connection |url=https://www.nj.com/business/2014/01/made_in_jerseyfudge_the_chocolate_confection_with_the_plainfield_connection.html |access-date=2020-12-21 |website=NJ Advance |language=en}}</ref> She also claimed to have given fudge its “real introduction” to Vassar College in 1888 by selling her own {{convert|30|lb|abbr=on}} batch.<ref>{{cite book|last= Benning| first= Lee Edwards |edition= 1993| year=1990 |title=Oh Fudge!: A Celebration of America's Favorite Candy |location=New York |publisher=Owl Books |isbn=0-8050-2546-4 |pages=3–18}}</ref><ref>{{cite web |last1=Quinion |first1=Michael|title=Fudge|url=http://www.worldwidewords.org/articles/ar-fud1.htm|website=World Wide Words|access-date=12 January 2018}}</ref> The diary of student Elma Martin mentions making "fudges" in 1892.<ref>{{cite web|last1=Martin|first1=Elma|title=Diary|url=https://digitallibrary.vassar.edu/islandora/object/vassar%3A2802#page/33|website=Vassar College Digital Library|access-date=12 January 2018|location=Poughkeepsie, New York, New York|page=33|date=22 December 1892|archive-date=12 January 2018|archive-url=https://web.archive.org/web/20180112160353/https://digitallibrary.vassar.edu/islandora/object/vassar%3A2802#page/33|url-status=dead}}</ref> An 1893 letter from a [[Vassar College]] student Adelaide Mansfield describes "fudges" as containing sugar, fruit, chocolate, milk, and butter.<ref>{{cite web|last1=Mansfield|first1=Adelaide|title=Letter|url=https://digitallibrary.vassar.edu/islandora/object/vassar%3A24504#page/6|website=Vassar College Digital Library|access-date=12 January 2018|location=Poughkeepsie, New York, USA|page=6|date=12 November 1893|archive-date=12 January 2018|archive-url=https://web.archive.org/web/20180112160333/https://digitallibrary.vassar.edu/islandora/object/vassar%3A24504#page/6|url-status=dead}}</ref>

A recipe for "Fudges at Vassar" was printed in ''[[The Sun (New York City)|The Sun]]'' in 1895.<ref>{{cite news |title=Fudges at Vassar|newspaper=The Sun|date=23 December 1894 |access-date=11 January 2018 |url=https://chroniclingamerica.loc.gov/lccn/sn83030272/1894-12-23/ed-1/seq-19/|at=p. 1, col. 4|location=New York, New York, USA }}</ref> 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.<ref>{{cite book| title= Werner's Readings and Recitations|volume = 54 |first= Edgar S. |last= Werner |year= 1915 |publisher= Edgar S. Werner and Co |isbn= 1-145-32274-3| page= 159}}<!--| access-date= 14 March 2011--></ref>

== Production ==
{{Multiple issues|{{more citations needed|section|date=December 2020}}
{{original research|section|date=December 2020}}|section=y}}
=== Texture ===
In [[Food texture|texture]], fudge falls between [[fondant icing]] and hard caramels.<ref name=":0" /> In forming a [[fondant icing|fondant]], it is not easy to keep all [[vibration]]s and [[seed crystal]]s from causing rapid [[crystallization]] into large crystals. Consequently, [[milkfat]] and [[corn syrup]] are often added to prevent premature crystallization. Corn syrup contains [[glucose]], [[fructose]] ([[monosaccharide]]s), and [[maltose]] ([[disaccharide]]). These sugars interact with [[sucrose]] molecules, inhibiting crystal contact to prevent premature crystallization. The added milkfat also helps to prevent rapid crystallization.

Controlling the crystallization of the [[supersaturation|supersaturated]] sugar solution is the key to making smooth fudge. Initiating crystals before the desired time will result in fudge with fewer, larger sugar grains. The final texture would then be grainy, a quality that is normally indicative of lower quality fudge.<ref>{{Cite web|title=The Nibble: Origin Of Fudge - History Of Fudge|url=https://www.thenibble.com/reviews/main/candy/old/history-of-fudge.asp|access-date=2021-08-30|website=www.thenibble.com}}</ref>

=== Cooling and later stages ===
It is the endpoint temperature that separates hard [[caramel]] from fudge. The higher the peak temperature, the more sugar is dissolved and the more water evaporates, resulting in a higher ratio of sugar to water. Before the availability of cheap and accurate thermometers, cooks would use the [[Candy making#Sugar stages|ice-water]] (or cold water) test to determine the saturation of the confection. 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}}. Butter is then added to the mixture and the fudge is cooled and beaten until it is thick and small sugar crystals have formed.<ref name=":0" /> The warm fudge is sometimes poured onto a marble slab to be cooled and shaped.<ref name="newspress">{{cite web | url=http://www.news-press.com/story/life/food/2016/04/13/taste-off-the-eaten-path-gulf-coast-fudge-company-shell-factory-north-fort-myers/82791984/ | title=Tradition lives at Gulf Coast Fudge Co., North Fort Myers | publisher=news-press.com | date=13 April 2016 | access-date=18 August 2016 | author=Reed, Anne}}</ref>

==Varieties==
Fudge-making has evolved a variety of flavors and additives. The favored flavors vary by location: in the United States, chocolate is a default flavor, with peanut butter and maple as alternatives. When it is made from brown sugar, it is called ''[[penuche]]''<ref name=":0" /> and is typically found in New England and the Southern States.

In the UK, rum-and-raisin, [[clotted cream]] and salted-caramel are popular flavours.<ref name=":0" /> Fudge shares similarities with [[Butter tablet|tablet]], a confection with similar ingredients but a grainy, brittle texture.

<gallery mode=packed>
File:Vegan Chocolate Fudge.jpg|Chocolate
File:Vegan Peanut Butter Maple Fudge.jpg|Peanut butter maple
File:Raisin and rum fudge.jpg|Rum raisin
</gallery>

== Hot fudge ==
Hot fudge sauce is a chocolate product often used in the United States and Canada as a topping for ice cream in a heated form, particularly [[sundae]]s, [[parfait]]s and occasionally [[s'more]]s.<ref>{{Cite web |title=Definition of HOT FUDGE |url=https://www.merriam-webster.com/dictionary/hot+fudge |access-date=2023-03-02 |website=www.merriam-webster.com |language=en}}</ref> The butter in typical fudge is replaced with heavy cream, resulting in a thick chocolate sauce that is pourable while hot and becomes denser as the sauce cools. Commercial hot fudge sauce syrups (flavored with either natural or artificial flavorings) are generally thinner and formulated to be usable at room temperature.<ref>{{Cite web |title=Hot Fudge Sundae {{!}} Traditional Dessert From Los Angeles {{!}} TasteAtlas |url=https://www.tasteatlas.com/hot-fudge-sundae |access-date=2023-03-02 |website=www.tasteatlas.com}}</ref>

== See also ==
{{portal|Food}}
* ''[[Barfi]]'' – a South Asian mithai made by cooking milk and sugar into the consistency of fudge
* {{Annotated link|Condensed milk}}
* {{Annotated link|Fudge cookie}}
* ''[[Knäck]]'' – a Swedish toffee confection
* ''[[Krówki]]'' – Polish confection similar to fudge
* [[Penuche]] - a fudge-like confection made with brown sugar, butter and milk
* [[Praline (nut confection)]] – Confection made with nuts
* [[Tablet (confectionery)]] a Scottish confectionery
* {{Annotated link|Toffee}}

== References ==
{{Reflist}}

== Sources ==
{{refbegin}}
* {{cite book |author=Jones, Charlotte Foltz |title=Mistakes That Worked |publisher=Doubleday |year=1991 |isbn=0-385-26246-9}}
{{refend}}

== External links ==
* [http://www.exploratorium.edu/cooking/candy/recipe-fudge.html# Science of candy: Fudge], [[Exploratorium]]

{{Chocolate}}
{{Traditional British Sweets}}
{{Authority control}}

[[Category:American confectionery]]