[need quotation to verify] Hot fudge (sauce)salted caramel “Hot fudge” sauce in the United States and Canada is a chocolate product often used as a topping for ice cream
in a heated form, particularly sundaes and parfaits.
Initiating crystals before the desired time will result in fudge with fewer, larger sugar grains.
Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °F (115 °C), and then beating the mixture while it cools
so that it acquires a smooth, creamy consistency.
One also encounters “hot caramel” or “hot butterscotch” but these commercial formulations are not very similar to fudge or hot fudge sauce.
 Despite describing the confections as “Vassar chocolates”, the recipe given comprises sugar, milk, butter, and vanilla extract.
The final texture would then be grainy, a quality that is normally indicative of low-quality fudge.
 An 1893 letter from another Vassar College student describes “fudges” as containing sugar, chocolate, milk, and butter.
Butter is added, and then the fudge is cooled and beaten until it is thick and small sugar crystals have formed.
Consequently, milkfat and corn syrup are often added.
Before the availability of cheap and accurate thermometers, cooks would use the ice-water, or cold-water, test to determine the saturation of the confection.
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1. ^ Hatala, Greg (2014-01-14). “Made in Jersey: Fudge is a chocolate confection with a Plainfield connection”. NJ Advance.
2. ^ Benning, Lee Edwards (1990). Oh Fudge!: A Celebration of America’s Favorite Candy (1993 ed.). New York: Owl Books. pp. 3–18. ISBN 0-8050-2546-4.
3. ^ Quinion, Michael. “Fudge”. World Wide Words. Retrieved 12 January
4. ^ Martin, Elma (22 December 1892). “Diary”. Vassar College Digital Library. Poughkeepsie, New York, New York. p. 33. Retrieved 12 January 2018.
5. ^ Mansfield, Adelaide (12 November 1893). “Letter”. Vassar College Digital Library. Poughkeepsie,
New York, USA. p. 6. Retrieved 12 January 2018.
6. ^ “Fudges at Vassar”. The Sun. New York, New York, USA. 23 December 1894. p. 1, col. 4. Retrieved 11 January 2018.
7. ^ Werner, Edgar S. (1915). Werner’s Readings and Recitations. Vol. 54. Edgar
S. Werner and Co. p. 159. ISBN 1-145-32274-3.
8. ^ “The Nibble: Origin Of Fudge – History Of Fudge”. www.thenibble.com. Retrieved 2021-08-30.
9. ^ Reed, Anne (13 April 2016). “Tradition lives at Gulf Coast Fudge Co., North Fort Myers”. news-press.com.
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2. Jones, Charlotte Foltz (1991). Mistakes That Worked. Doubleday. ISBN 0-385-26246-9.
Photo credit: https://www.flickr.com/photos/shreveportbossier/7176723954/’]