| Fudge | |
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| Fudge | |
| Origin Information | |
| Country of Origin : | United States |
| Creator(s) of the dish : | Multiple claims |
| Dish Information | |
| Course Served : | Dessert |
| Serving Temperature : | Room tempature |
| Main Ingredient(s) : | sugar butter milk |
| Variations : | Multiple |
Fudge is a type of confectionary which is usually very sweet, extremely rich and sometimes flavored with cocoa. Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Butter is a Dairy product made by churning fresh or fermented Cream or Milk. Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Confectionery is a set of Food items that are rich in Sugar; modern usage may include substances rich in artificial sweeteners as well Cocoa is the dried and fully fermented fatty seed of the cacao tree from which Chocolate is made It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Butter is a Dairy product made by churning fresh or fermented Cream or Milk. Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Candy, specifically sugar candy, is a confection made from a concentrated solution of sugar in water to which a variety of flavorings and colorants is added Fahrenheit is a temperature scale named after Daniel Gabriel Fahrenheit (1686–1736 a German Physicist who proposed it in 1724 The Celsius Temperature scale was previously known as the centigrade scale. Chocolate can also be mixed in to make chocolate fudge. Chocolate ( pronounced or /-ˈələt/ comprises a number of raw and processed foods that are produced from the seed of the tropical Cacao tree Fudge can also be used in brownies.
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Origins
The American culinary folklore has it that fudge was invented in the United States more than 100 years ago. The United States of America —commonly referred to as the The exact origin is disputed, but most stories claim that the first batch of fudge resulted from a bungled ("fudged") batch of caramels made on February 14, 1886—hence the name "fudge. Caramel (pronounced /ˈkærəmɛl/ or /ˈkɑrməl/ refers to a range of confections that are Beige to dark brown in Color, derived from the Events 842 - Charles the Bald and Louis the German swear the Oaths of Strasbourg in the French and German Year 1886 ( MDCCCLXXXVI) was a Common year starting on Friday (link will display the full calendar of the Gregorian calendar (or a Common " [1]
One of the first documentations of fudge is found in a letter written by Laura Elizabeth Simmonds, an ex-student at Malmesbury School in Malmesbury, Wiltshire. Malmesbury is a south Cotswold town and Civil parish in south west England in the county of Wiltshire. She wrote that her schoolmate's cousin made fudge in Baltimore, Maryland in 1886 and sold it for 40 cents a pound. Miss Hartridge got hold of the fudge recipe, and in 1888, made 30 lb (14 kg) of this delicious fudge for the Vassar College Senior Auction. The pound or pound-mass (abbreviation lb, lbm, or sometimes in the United States #) is a unit of Mass Vassar College is a private Coeducational, liberal arts college situated in the town of Poughkeepsie, New York, USA. This Vassar fudge recipe became quite popular at the school for years to come. [2]
Word of this popular confection spread to other women's colleges. Confectionery is a set of Food items that are rich in Sugar; modern usage may include substances rich in artificial sweeteners as well For example, Wellesley and Smith have their own versions of this fudge recipe. Wellesley College is a women's liberal arts college, in Wellesley Massachusetts, that opened in 1875 founded by Henry Fowle Durant Smith College is a private, independent women's liberal arts college located in Northampton Massachusetts.
Geographical consumption patterns
In the United Kingdom traditional English fudge has become synonymous with Devon, Cornwall, and sometimes Dorset and is made in a basic range. The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located Devon is a large county in the South West of England. The county is also referred to as Devonshire, but that is an entirely unofficial name Cornwall ( Kernow ˈkɛɹnɔʊ is the most southwesterly county of England, on the Peninsula that lies to the west of the River Tamar Dorset ( (or archaically, Dorsetshire) is a county in South West England on the English Channel coast English fudge is expected have a firm, slightly crumbly texture. The best known variation is similar to penuche except that it utilizes granulated sugar instead of brown sugar.
American fudge
"Fudge" in the U. S. is usually understood to be chocolate. Chocolate ( pronounced or /-ˈələt/ comprises a number of raw and processed foods that are produced from the seed of the tropical Cacao tree In fact, the word fudge is used on packaging of cakes and brownies with "extra" chocolate flavoring or with fluid chocolate in the mixture. Cake is a form of Food that is usually sweet and often baked. A chocolate brownie is a flat baked square or bar sliced from a type of dense rich Chocolate Cake. Other non-chocolate flavors of fudge are sold in the U. S. , especially peanut butter and penuche (sometimes referred to as original fudge), but these are designated by their flavor while the plain word, fudge, is understood to refer to chocolate flavored fudge. Peanut butter is a food paste made primarily from ground roasted Peanuts with or without added oil Penuche is a Fudge flavor made from Brown sugar, Butter, and Milk, using no flavorings except for Vanilla. Penuche is most commonly seen in New England and is most similar to the original recipes.
Mackinac Island and other tourist towns in Northern Michigan are famed for making slab fudge. Mackinaw City is a village in Emmet and Cheboygan counties in the U Mackinac Island (ˈmækɨnɔː) is an island covering in land area belonging to the U Mackinac Island (ˈmækɨnɔː) is an island covering in land area belonging to the U Tourism is Travel for Recreational or Leisure purposes The World Tourism Organization defines tourists as people who "travel Northern Michigan - or more properly Northern Lower Michigan - is a region of the U Slab fudge, typically sold in 0. 5 lb (0. 23 kg) slices, is made by pouring liquid ingredients onto large marble slabs for hand working. Boxes of fudge are one of the island's primary souvenirs, and about 10,000 lb (4,500 kg) of the confection are sold every day. A souvenir (from French, for memory) memento or keepsake is an object a traveler brings home for the memories associated with The tourists there are referred to as "fudgies". Mackinac Island holds a "Fudge Festival" on the fourth week of August.
Chemistry
Fudge is a drier variant of fondant. Fondant is a cream Confection used as a filling or coating for Cakes, Pastries, and Candies or Sweets.
In forming a fondant, it is not easy to keep all vibrations and seed crystals from causing rapid crystallisation to large crystals. Vibration refers to mechanical Oscillations about an equilibrium point. A seed crystal is a small piece of Single crystal material from which a large Crystal of the same material typically is to be grown Crystallization is the (natural or artificial process of formation of solid Crystals precipitating from a homogeneous --> identical Solution Consequently, milkfat and corn syrup are often added. Butterfat or milkfat is the Fatty portion of Milk. Milk and cream are often sold according to the amount of butterfat they contain Corn syrup is a Syrup, made using Cornstarch as a feedstock and composed mainly of Glucose. Corn syrup contains glucose, fructose (monosaccharides) and maltose (disaccharide). Glucose (Glc a Monosaccharide (or simple Sugar) also known as grape sugar, is an important Carbohydrate in Biology. Fructose (also levulose or laevulose) is a simple reducing Sugar ( Monosaccharide) found in many foods and is one of the three Maltose, or malt sugar is a Disaccharide formed from two units of Glucose joined with an α(1→4 linkage These sugars interact with the sucrose molecules. Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Solubility of Pure SucroseTemperature(Cg They help prevent premature crystallization by inhibiting sucrose crystal contact. The fat also helps inhibit rapid crystallisation. Controlling the crystallization of the supersaturated sugar solution is the key to smooth fudge. The term supersaturation refers to a Solution that contains more of the dissolved material than could be dissolved by the Solvent under normal circumstances Initiation of crystals before the desired time will result in fudge with fewer, larger sugar grains. The final texture will have a grainy mouthfeel rather than the smooth texture of quality fudge. Mouthfeel is a product’s physical and Chemical interaction in the mouth
One of the most important parts is its texture. The temperature is what separates hard caramel from fudge. Caramel (pronounced /ˈkærəmɛl/ or /ˈkɑrməl/ refers to a range of confections that are Beige to dark brown in Color, derived from the The higher the peak temperature, the more sugar is dissolved, the more water is evaporated; resulting in a higher sugar to water ratio. Before the availability of cheap and accurate thermometers, cooks would use the ice water test, also known as the cold water test, to determine the saturation of the candy. Candy, specifically sugar candy, is a confection made from a concentrated solution of sugar in water to which a variety of flavorings and colorants is added Fudge is made at the "soft ball" stage which varies by altitude and ambient humidity from 235 °F (113 °C) to 240 °F (116 °C).
Some recipes call for making fudge with prepared marshmallows as the sweetener. The Marshmallow is a Confection that in its modern form typically consists of Sugar or Corn syrup, water Gelatin that has been pre-softened This allows the finished confection to use the structure of the marshmallow for support instead of relying on the crystallization of the sucrose. Fudge squares can be substituted for the marshmallows.
References
- ^ The Origins of Fudge Putting the record straight. The Country Fudge Company. Accessed November 1, 2007
- ^ Oh Fudge!: A Celebration of America's Favorite Candy by Lee Edwards Benning 1993 Owl Books ISBN 0805025464, pages 7 through 12. Accessed November 1, 2007
- Jones, Charlotte Foltz (1991). Mistakes That Worked. Doubleday. ISBN 0-385-26246-9.
See also
- Praline - a confection using similar flavors as original fudge
- Scots tablet - Scottish confection with similar recipe
- Krówki - Polish confection similar to fudge
External links
Praline is a family of Confections made from nuts and Sugar syrup. Tablet (or taiblet in Scots) is a medium-hard sugary confection from Scotland. Krówki (Little Cows are Polish Fudge, semi-soft milk Toffee candiesDictionary
fudge
-noun
- (uncountable) A type of very sweet candy or confection. Often used in the US synonymously with chocolate fudge.
- A deliberately misleading or vague answer; a less than perfect decision or solution.
-verb
- (intransitive) To try to avoid giving a direct answer; to waffle or equivocate.
- To alter something from its true state, as to hide a flaw or uncertainty. Always deliberate, but not necessarily dishonest or immoral.
-interjection
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