Fudge (2024)

FAQs

What is fudge usually made of? ›

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

The exact origin and inventor of this delicious confection are hotly debated. However, many believe the first batch of fudge was created by accident when American bakers “fudged” a batch of caramels. Hence the name “fudge.”

fudge in American English

a soft candy made of butter, milk, sugar, and chocolate or other flavoring, etc.

Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time.

That appetite for fudge dates back more than a century. Food historian Joyce White says fudge is based on a recipe for chocolate caramels, which was very similar. "What probably happened is that there was someone in Baltimore, messed it up, or 'fadged' it," she said. "Fadge is a word that means you messed up.

Does fudge go bad? Fudge has the potential to go bad, but not necessarily in the ways other foods experience spoilage. It's not considered a potentially hazardous food, but the quality of fudge can certainly be affected, with a change in texture, appearance and flavor.

Whether it's chocolate, nut-filled or even swirled with peanut butter, fudge is a holiday favorite. But clocking in at around 130 calories and 5 grams of fat per ounce, this rich treat is far from a healthy choice. ... Fudge also boasts very little in terms of health.

Between its deeply rich flavor and its silky texture, fudge makes a brilliant treat to pair with coffee. The sweet and bitter flavors complement one another perfectly, making for an unstoppable combination.

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

Why is fudge so hard to make? ›

Making fudge can be a challenging endeavor, requiring precision and attention to detail to achieve the perfect texture and consistency. The process of making fudge involves a delicate balance of cooking, cooling, and beating, and the smallest mistake can result in fudge that is too soft or too hard.

As the mixture cooks, water evaporates and sugar hardens, thickening the fudge.

While fudge was not invented on Mackinac Island, it most certainly – and most deliciously – was perfected here.

: foolish nonsense. often used interjectionally to express annoyance, disappointment, or disbelief. 2. : a soft creamy candy made typically of sugar, milk, butter, and flavoring.

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.

fudge, creamy candy made with butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture. Fudge may be thought of as having a consistency harder than that of fondant and softer than that of hard chocolate.

Dairy Queen's fudge sauce is made using high-quality cocoa powder, sugar, and butter, resulting in a rich and creamy texture. The fudge is poured over the soft-serve ice cream, creating a delectable swirl of chocolate goodness that will leave you craving for more.

Fudge doesn't contain very much besides chocolate, sweetened condensed milk and if you want some inclusions like nuts, marshmallows, cookies, cacao nibs, peanut butter, dried fruit and so on. Whereas brownies contain cacao powder (no chocolate!), flour, eggs, butter or oil, baking powder and nuts.

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.