Origin ~ "The components of fudge are very similar to the traditional recipe for tablet, which is noted in The Household Book of Lady Grisell Baillie [1692-1733]. The term "fudge" is often used in the United Kingdom for a softer variant of the tablet recipe."
"American-style fudge [containing chocolate] is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate's cousin made fudge in Baltimore, Maryland in 1886 and sold it for 40 cents a pound. Hartridge obtained the fudge recipe, and in 1888, made 30 lb (14 kg) of fudge for the Vassar College Senior Auction. This Vassar fudge recipe became quite popular at the school for years to come."
"Word of this popular confection spread to other women's colleges. For example, Wellesley and Smith have their own versions of a fudge recipe dating from the late 19th or early 20th century. Fudge is a drier variant of fondant."
|From Washtenaw County Michigan Tested Recipes For Making Candies|
|Maple Fudge Recipe|
|1 lb. sugar|
1 Cup Nut Meats [Walnuts]
1 Cup Milk
1/2 Cup Butter *
Boil sugar and milk [soft boil * method 240 °F [116 °C] For best results a candy thermometer is recommended to measure heat. Add nut meats of any kind, stir in lightly and pour into greased pans to cool. When cooling is completed use a sharp knife to cut into squares. * i've tweaked The Washtenaw County recipe for soft rather than hard fudge. Their recipe eliminated butter and had a hard rather than soft boil method. For the hard boil, the mixture is dropped into cold water immediately following boiling point temperature.
Text Credits: Wikipedia Free Google eBooks
Image Credit: Fudge