fudge

 

  • [1][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.

  • [7] 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.

  • [5] 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.

 

Works Cited

[‘0. Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. pp. 287–288. ISBN 9780199313396.
1. ^ Hatala, Greg (2014-01-14). “Made in Jersey: Fudge is a chocolate confection with a Plainfield connection”. NJ Advance.
Retrieved 2020-12-21.
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
2018.
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.
Retrieved 18 August 2016.
2. Jones, Charlotte Foltz (1991). Mistakes That Worked. Doubleday. ISBN 0-385-26246-9.
Photo credit: https://www.flickr.com/photos/shreveportbossier/7176723954/’]