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By definition, fudge is a creamy and rich confectionery treat. A softer confection, generally very smooth and made using sugar, corn syrup, sweet cream, fresh butter and sometimes different wonderful flavorings. Flavorings might be chocolate, vanilla, white chocolate, butterscotch, Kahlua, buttermilk, peanut butter, flavored gelatin, kool aid, mint, pumpkin, maple or even bourbon. Fudge may have various nuts, such as hazelnuts, walnuts, pistachios, pecans, roasted macadamia nuts, and almonds. Other possible ingredients that are found in decadent or uncommon fudge might be: popcorn, crackers, cheese, crushed candy canes, lime zest, candy bars, pineapple chunks, coconut, espresso beans, cookies, chocolate chips, caramel, marshmallows, cherries and other candied or dried fruit, or chunks of chocolate. While the word fudge has multiple meanings, none are synonymous with the old time, family favorite, premium chocolate fudge. In the U.S., the word fudge nearly always means the wonderful, rich and creamy confectionery made with chocolate. Sometimes you can find the word fudge used on packaging of brownies or cakes, but all that really means is that they have more chocolate flavor in the mix. Historically, (although uncertain) fudge was developed by accident with a batch of failed candy; probably caramels, around 1886. From this messed up candy batch came the term or the exclamation of 'oh, fudge!' The very first time we have documentation of fudge was in a letter from New York. A student from Vassar College, Emelyn Battersby Hartidge, said that the cousin of a classmate made fudge. In Baltimore in 1886, the confection was sold for 40 cents a pound. A few years later Ms. Hartidge was given the recipe and made 30 pounds for the Senior Auction. Other colleges like Smith and Wellesley then developed recipes of their own for this sweet treat. Just about everyone loves flavorful, creamy fudge, but people assume it is difficult to make themselves. The original recipes for fudge were unclear and really difficult. Difficulty largely depended on how good the equipment was, the type of ingredients, which recipe was used and the patience to make it right. Also, being sure of the accurate measurements, cooking time and nonstop stirring were critical for perfect fudge candy. Stirring at the right time, and getting the ingredients to the correct temperature are necessary for the fudge to be smooth and creamy and not gritty. Moreover it was very easy to under cook or over cook this confectionery indulgence, which results in it not setting up or scorching. Compared to candies and sweets that can date back thousands of years, fudge is fairly young. Some of the early flavors of fudge included vanilla, chocolate and brown sugar penuche. Mackinac Island, in Michigan is the fudge capital of the U.S. And now the fudge flavors or mixtures of fudge ingredients are nearly endless. Some of them are: vanilla caramel, lemon butter, chocolate cappuccino, maple walnut, raspberry coffee, vanilla cherry chocolate chip, dark chocolate, chocolate cheesecake, peanut butter and chocolate caramel pecan. Author's Bio: Anna McAnthony is a writer at http://www.chocolategourmetcandy.com, and has been doing research and writing articles on chocolate and chocolate candy for many years. Visit http://www.chocolategourmetcandy.com for more information.
Article Source: http://articlepowerplant.com
Anna McAnthony is a content writer at www.chocolategourmetcandy.com, and has been doing research on and writing about caramels and chocolate candy for several years.
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