We think of fudge as brown with a dominant flavor of chocolate and frequently laced with candied fruit or nuts. Just as brownies have a light-colored sister, called “blond brownies,” chocolate fudge has a blond sister, and it is called “penuche.”
The basic difference in chocolate fudge and penuche is their sugar. Chocolate fudge is made with white sugar, milk and butter; penuche is made with brown sugar. Divinity fudge, a third fudge, is lighter, is made with corn syrup, white sugar and egg whites along with the ingredients in the other fudges. We are concerned with basic chocolate fudge here.
What makes it rich is the goodly amount of cocoa it contains along with real butter, sugar and any extras (see list below). The milk, butter and sugar are usually heated to 240° F, and the mixture is removed from the heat and cooled. After a short period, the fudge is beaten with a spoon which enhances its smooth creaminess. Avoiding scraping the heating pan when removing fudge mixture from the pan. This helps helps cut down on unwanted crystallization. Frequently corn syrup is added to further prevent crystallization.
Professional candy makers pour their finished fudge onto huge, cool marble slabs which contribute to extra creaminess.
Fudge is believed to be a North American invention dating back to the late 1800s.
All fudges are sweet and fattening if eaten in quantity. However, a little now and again won’t hurt most.
SOME FUDGE ADDITIVES
- Bailey’s Irish Crème
- Butterscotch peanut fudge
- Butterscotch, salty nut fudge
- Candy fudge
- Cherry vanilla fudge
- Chocolate Maple fudge
- Chocolate pieces
- Crushed Graham crackers
- Maple cream fudge
- Maple Fudge
- Maple Walnut Fudge
- Peanut butter
- Pumpkin fudge with white chocolate
- Vanilla Fudge
Below are foodsites with fudge recipes.