Yummy!
Fudge History
Before 1886, the origin and history of fudge is unclear, but Fudge is thought to be an American invention. Most believe the first batch was a result of a accidental “fudged” batch of caramels, hence the name “fudge”.
In 1886, fudge was sold at a local Baltimore grocery store for 40 cents a pound. This is the first known sale of fudge. A letter, found in the archives of Vasser College, written by Emelyn Battersby Hartridge reveals that Emelyn wrote that her schoolmate's cousin made fudge in 1886 in Baltimore and sold it for 40 cents a pound.
In 1888, Miss Hartridge asked for the fudge recipe, and made 30 pounds of fudge for the Vassar Senior Auction. The recipe was very popular at the school from that point forward. Fudge became a new confection after word spread to other women's colleges of the tasty delight. Later, Smith and Wellesley schools each developed their own recipe for fudge.
Before 1886, the origin and history of fudge is unclear, but Fudge is thought to be an American invention. Most believe the first batch was a result of a accidental “fudged” batch of caramels, hence the name “fudge”.
In 1886, fudge was sold at a local Baltimore grocery store for 40 cents a pound. This is the first known sale of fudge. A letter, found in the archives of Vasser College, written by Emelyn Battersby Hartridge reveals that Emelyn wrote that her schoolmate's cousin made fudge in 1886 in Baltimore and sold it for 40 cents a pound.
In 1888, Miss Hartridge asked for the fudge recipe, and made 30 pounds of fudge for the Vassar Senior Auction. The recipe was very popular at the school from that point forward. Fudge became a new confection after word spread to other women's colleges of the tasty delight. Later, Smith and Wellesley schools each developed their own recipe for fudge.
Click HERE to visit a site that has provided more history and also the original and a few modified versions of fudge throughout the years !
For lots more recipes of all types of fudge click HERE to go to the kids-cooking-activities.com site
Here is a simple Fudge recipe from Kraft:
3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts
1 tsp. vanilla
Make It
LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
Kraft Kitchens Tips
Variation - Classic Fantasy Fudge
Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.
Use Your Microwave
To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.
Size-Wise
A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor.
Fudge Popsicle
Because summer is finally here and its National Fudge Day, we also found a How-to recipe for homemade Fudge Popsicles!
Click HERE for the Fudge Popsicle How-To's from Smitten Kitchen
No comments:
Post a Comment