History of fudge making

Fudge is a combination of sugar, butter, milk and frequently nuts. Its origin is often credited to New England women’s colleges toward the end of the 19th century. It is said that the first batch of fudge was a result of an accidental ‘fudged’ batch of caramels, hence the name.

Early handmade fudge was cut into squares or diamonds, heightening the contrast to the sophistication of professional.

Chocolate fudge became the most popular flavor as fudge making became a widespread fad during the early 20th century.

Although quick and cheap, fudge making required skill and precision. By the 1880s, due to improved processing methods, both granulated sugar used to make fudge and the chocolate that was its preferred flavoring had become inexpensive.

At the turn of the century, fudge making and taffy-pulling parties for children became fashionable.
History of fudge making

History of fudge confectionery

In ancient times, the Egyptians, Arabs and Chinese would candy fruits and nuts by rolling the ingredients in a mixture of flour and honey. Modern confectionery is said to be originated in the 17th century, and the development of beet sugar resulted in a dynamic growth of the confectionery trade.

It is said that the origin of fudge was ‘fudge’ toffee where sugars were inadvertently allowed by crystallize. The original recipe of fudge came from Vassar College in the United States.

Fudge was something that homesick girls at school could make in their dormitories late at night using a spirit lamp borrowed from the chemistry laboratory, a gaslight, or a chafing dish of a popular gadget at the time.

Vassar graduates Emelyn Hartridge wrote that in 1886 she had obtained a recipe while visiting a classmate’s family in Baltimore.

Two years later, Emelyn is reported to have made 30 pounds of the tasty treat for a fundraising event at the college.

Fudge, popular in the United States and Britain but hardly known in Europe, was probably invented because of an accident during crystallization phase – that is, if a high-sugar soft caramel is beaten while cooling, it will tend to crystallize.

Early fudge was thought to be easy candy to make, because it required relatively less boiling than hard candies and toffee.

In production, toffee base is made containing a greater proportion of sugar than normal.
History of fudge confectionery