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So Sweet 

FUDGE, a beloved confectionery, has a rich history that dates back to the late 19th century. The exact origins of fudge are somewhat murky, but it is widely believed to have been an accidental creation. The story goes that a batch of caramel was “fudged” or messed up, resulting in a softer, creamier confection. This happy accident led to the creation of what we now know as fudge. 

The first known recipe for fudge was printed in a letter by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York, in 1886. She had received the recipe from a friend’s cousin, and it quickly became popular among her classmates.

Fudge’s popularity spread rapidly, particularly in the United States. By the early 20th century, it had become a staple at county fairs and candy shops. The basic ingredients of fudge are simple — sugar, butter, and milk. However, the process of making fudge requires precise timing and temperature control to achieve the perfect texture. The mixture must be heated to the “soft ball” stage, around 234 to 240 degrees Fahrenheit, and then beaten until it cools and thickens. This process creates the smooth, creamy consistency that is characteristic of good fudge.

One of the lesser-known facts about fudge is its versatility. While the classic chocolate fudge is the most well-known, there are countless variations. Fudge can be flavoured with vanilla, peanut butter, maple, and even exotic ingredients like lavender or chili. In addition to different flavours, fudge can also include various mix-ins such as nuts, dried fruits, and marshmallows. This adaptability has helped fudge maintain its popularity over the years, as it can be customised to suit a wide range of tastes and preferences.

Another interesting aspect of fudge is its cultural significance. In the United States, fudge is often associated with holidays and special occasions. It is a popular treat during Christmas and is frequently given as a gift. In some regions, fudge-making has become a tradition passed down through generations. For example, Mackinac Island in Michigan is famous for its fudge shops, which have been producing the sweet treat for over a century. The island even hosts an annual Fudge Festival, celebrating the confection with tastings, demonstrations, and other fudge-related activities.

Fudge also has a place in the world of competitive cooking. There are numerous fudge-making contests held across the United States, where participants compete to create the best-tasting and most innovative fudge. These contests often feature categories for different flavours and types of fudge, showcasing the creativity and skill of the participants. Winning a fudge-making contest can be a significant achievement, bringing recognition and sometimes even business opportunities to the winners.

Despite its long history and widespread popularity, there are still many unknown facts about fudge. For instance, the science behind fudge-making is quite complex. The process involves the crystallisation of sugar, and achieving the right texture requires careful control of temperature and timing. If the mixture is not heated enough, the fudge will be too soft, while overheating can result in a grainy texture. This delicate balance is what makes fudge-making both an art and a science.