Oh, sweet velvety chocolate fudge. What a sight for sore eyes you are.
Each type of chocolate has a different texture, appearance, and flavor. Each experience of eating different types of chocolate is new and unique. Eating regular chocolate is wonderful. The experience can be likened to driving your car with the windows down, having the wind blow against your face. It’s exciting, peaceful, and it just makes you so happy. Eating chocolate fudge on the other hand, is a whole different ball game. The silky smooth texture and powerhouse flavors leave you coming back for more. The experience is invigorating, inspiring and pure ecstasy.
In the words of Deborah Fox-Rothschild ‘Too much of a good thing is simply wonderful!’
We couldn’t agree more.
The adventures of chocolate and fudge
As the tale goes, fudge was invented in the United States over 150 years ago and as such, is a relatively new confectionary. In order to make fudge, sugar and milk is boiled until it reaches the soft-ball stage and then the mixture is stirred continuously while it cools. This results in a sweet, soft, and creamy treat. It is claimed by some that fudge was ‘invented’ as a result of a batch of caramels gone wrong. Hence the popular sayings ‘oh fudge!’ and ‘I fudged it up’.
The first mention of fudge was in a letter written by Emelyn Battersby Hartridge, then a student at Vassar College in Poughkeepsie, New York. She had written that a schoolmate’s cousin made fudge in Baltimore in 1886 and sold it for 40 cents a pound. Although this seems like a small sum now, it was quite a considerable amount back in the day! She subsequently got the recipe and made 30 pounds of the treat for the Vassar Senior Auction. After this, word of the confection spread to other women’s colleges and fudge began making its mark on the confectionary scene.
If you’re interested in knowing what the first ever fudge tasted like, the ‘original’ recipe of fudge from Emelyn B. Hartridge of Vassar College is:
- 2 cups of granulated white sugar
- 1 cup of cream
- 2 ounces of unsweetened chocolate, chopped
- 1 tablespoon of butter
First, combine sugar and cream and cook over moderate heat. When this becomes very hot, add the chocolate, stirring constantly. Cook until mixture reaches soft-ball stage (234°-238°F). Remove from heat and add butter. Allow the mixture to cool slightly, and then mix until the fudge starts to thicken. Transfer to a buttered tin. Lastly, cut the fudge into diamond or square pieces before fudge hardens completely.
That sounds pretty decadent to us.
Modern day fudge
Fudge made right is a delicate and delicious treat that literally melts in your mouth. Fudge doesn’t necessarily have to be chocolate; it comes in a variety of different flavors. You can also have fudge with bits of fruit and nuts.
Here are a few of the types of fudge that exist today:
- White chocolate cookie dough fudge
- Chocolate and almond fudge
- Salted dark chocolate toffee fudge
- Mocha fudge
- Mint chocolate fudge
- Chocolate walnut fudge
Eating a little piece of chocolate fudge is magical! The tiny square is soft and feels like cashmere. Each velvety bite melts in your mouth and makes you feel so impossibly good. All of this and more, fudge can do.