Fudge is a type of confectionery which is usually very sweet, extremely rich and frequently flavored. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 116 °C, then beating the mixture while it cools so that it acquires a smooth, creamy consistency.
About 100 years ago, the recipe for fudge was set down by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate’s cousin made fudge in Baltimore, Maryland in 1886 and sold it for 40 cents a pound. Hartridge got hold of the fudge recipe, and in 1888 made 30 pounds (14 kg) of fudge for the Vassar Senior Auction. Word of this confection spread to other women’s colleges.
Many flavors and ingredients are possible.
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