A Brief History of Fudge
Fudge was invented in the United States more than 100 years ago. The exact origin is disputed, but most stories claim that the first batch of fudge resulted from a bungled batch of caramels. One of the first documentations of fudge is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, NewYork. She wrote that her schoolmate's cousin made fudge in Baltimore in 1886 and sold it for 40 cents a pound. Miss Hartridge got hold of the fudge recipe, and in 1888, made 30 pounds of this delicious fudge for the Vassar Senior Auction. Word spread of this great confection to other women's colleges. (Wellesley and Smith have their own versions of this fudge recipe.)
Fudge Recipes
Vassar Fudge Recipe
This is the fudge recipe that originated from Emelyn B. Hartridge at Vassar College.
Ingredients:
2 cups granulated white sugar 1 cup cream 2 oz. unsweetened chocolate, chopped 1 tablespoon butter
Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (238 degrees). Remove from heat and add butter. Cool slightly, then mix until fudge starts to thicken. Transfer to a buttered tin. Cut into diamond-shaped pieces before fudge hardens completely.
Wellesley College Fudge
This is the fudge recipe that's from Wellesley College.
Ingredients:
2 cups granulated sugar 1 cup heavy cream 2 oz. unsweetened chocolate, chopped 1 tablespoon butter 1/2 lb marshmallows
Combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (238 degrees). Remove from heat and add butter and marshmallows. Mix until fudge starts to thicken. Transfer to a buttered tin. Cut into squares before fudge hardens completely.
Smith College Fudge
The fudge recipe from Smith College is almost like penuche.
Ingredients:
4 tablespoons butter 1 cup granulated sugar 1 cup brown sugar 1/4 cup molasses 1/2 cup heavy cream 2 oz. unsweetened chocolate, chopped 1 1/2 teaspoon vanilla
Combine butter, sugar, brown sugar, molasses, and heavy cream and cook over moderate heat. When this starts to boil, add the chocolate. Stir constantly. Cook until mixture reaches soft-ball stage (238 degrees). Remove from heat and add the vanilla. Cool slightly, then mix until fudge starts to thicken. Transfer to a buttered pan. Cut into squares before fudge hardens completely.
Peanut Butter Fudge
This is a very easy peanut butter fudge recipe. It's absolutely delicious!
Ingredients:
4 cups granulated sugar 1 cup light brown sugar 1/2 cup butter 1 1/2 cups heavy cream 7 oz. marshmallow creme 16 oz. peanut butter
1. Combine granulated sugar, brown sugar, butter, and heavy cream in a heavy saucepan. Cook over medium heat.
2. Bring to a boil, stirring constantly, for 7 minutes.
3. Remove from heat. Stir in marshmallow creme and peanut butter.
4. Spoon into 9 x 13 greased baking pan. When cool, cut into squares.
Yield: 3 lbs.
Vegan Peanut Butter Fudge
This is a dairy free peanut butter fudge.
Ingredients:
3/4 cup vegan margarine 1 cup peanut butter 1 3/4 cup confectioners sugar
1. Melt margarine over low heat.
2. Remove from heat and stir in peanut butter.
3. Gradually stir in confectioners sugar.
4. Put in 9 x 9 greased pan. Cool and cut into squares.
Microwave Fudge
This microwave fudge recipe can be quickly made when you're in the mood for a great treat.
Ingredients:
2 cups chocolate chips 14 oz. can sweetened condensed milk 1 1/4 cup chopped nuts 1 teaspoon pure vanilla extract
1. Mix chocolate chips with milk on 50% power 3 to 5 minutes, stirring once.
2. Stir in nuts and vanilla.
3. Put into a 8 x 8 greased baking pan. Cool and cut into squares.
Yield: 2 lbs
Sugar Free Fudge
There are a lot of people who want sugar free fudge, and this is an easy fudge recipe! It's a great diabetic fudge.
Ingredients:
1 envelope gelatin 1/4 cup cold water 1 square unsweetened chocolate 3/4 teaspoon liquid sweetener 1/2 cup evaporated milk 1/4 c water 1/4 cup chopped nuts
1. Soften gelatin in 1/4 cup cold water.
2. In saucepan over low heat, melt chocolate with sweetener. Slowly add evaporated milk and other 1/4 cup of water.
3. Add gelatin to chocolate mixture.
4. Stir until dissolved, then remove from heat.
5. Let cool. When mixture begins to thicken, add nuts.
6. Put in a greased 8 x 8 pan. Cool and cut into squares.
Fantasy Fudge
Here is a fantasy fudge recipe. It's great for any occasion.
Ingredients:
1 1/2 sticks salted butter 3 cups sugar 5 1/2 oz. can evaporated milk 12 oz. chocolate chips 7 oz. marshmallow creme 1 cup chopped nuts 1 teaspoon pure vanilla extract
1. In 4 qt. bowl, microwave butter on high until melted, about 1 minute.
2. Add sugar and milk and mix well. Microwave on high about 5 minutes, until mixture boils. Mix well.
3. Stir in chocolate chips, marshmallow creme, nuts and vanilla.
4. Spoon into a greased 9 x 9 baking pan. Let cool, then cut into squares.
Yield: 3 lbs.
Vanilla Fudge
If you're looking for the best fudge recipe, here is the one for vanilla fudge.
Ingredients:
1 cup heavy cream 2 cups sugar 1 stick salted butter (4 oz) 1 tablespoon light corn syrup 1 teaspoon pure vanilla extract
1. Combine heavy cream, sugar, butter, and corn syrup in a heavy saucepan over low heat. Stir constantly with a wooden spoon until sugar dissolves and butter is melted. Wash down sides of pot with a pastry brush to dissolve sugar crystals.
2. Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. Remove pan from the heat and stop the cooking by plunging pot in a water bath for 1 minute. Add vanilla, but do not stir.
3. When the thermometer reads 110 degrees, mix fudge with a wooden spoon until creamy.
4. Spoon into a greased 8 x 8 baking pan. Let cool, then cut into squares.
Yield: 1 lb.
Chocolate Fudge
This is a great chocolate fudge recipe. It can be doubled.
Ingredients:
1 cup heavy cream 2 cups sugar 4 oz. chocolate chips 1/2 stick salted butter 1 teaspoon pure vanilla extract 1/2 lb. chopped walnuts
1. Combine heavy cream, sugar and chocolate chips in a heavy saucepan over low heat. Stir constantly with a wooden spoon until sugar dissolves. Wash down sides of pot with a pastry brush to dissolve sugar crystals.
2. Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. Remove pan from the heat and stop the cooking by plunging pot in a water bath for 1 minute. Add the butter and vanilla, but do not stir.
3. When the thermometer reads 110 degrees, mix fudge with a wooden spoon until creamy. Add the nuts and mix well.
4. Spoon into a greased 8 x 8 baking pan. Let cool and then cut into squares.
Yield: 1 lb.
Easy Fudge
This is what's called an "easy" fudge recipe, and you'll find out why! It tastes great!
Ingredients:
1/4 cup heavy cream 1 box powdered sugar 1/2 cup cocoa 1 stick salted butter, cut into pieces 1 teaspoon pure vanilla extract
1. Put all ingredients in a bowl, and microwave on high for 2 minutes, or until butter is melted.
2. Mix well, then pour in a greased 8 x 8 baking pan. Cool and cut into squares.
Yield: 1 lb.
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