What is the history of Fondan?

The origin of FUDGE is unclear, but the history of FUDGE can be traced to at least 1886 CE. The exact origin and inventor of FUDGE remain questionable, but some experts believe that the word "FUDGE" was first applied to a lot of caramel, which caused the exclamation mark: "Oh Fudge!" Most food historians believe that Fudge, as exists today, is an American invention.

FUDGE is a crystalline confectionery. Unlike many other types of candies, such as taffy and caramels that give up crystallization, crystals are necessary to create a fondan. This process creates candies that are firm but smooth, because the crystals are so small that they don't feel sick or feel grained. The FUDGE mixture, which must contain sugar, butter and milk, must be properly prepared and cooled to form sugar crystals that are just the right size. If the process is not properly performed, the crystals will either form too early and become too large or never, which results in candy -like caramel.

FUDGE history can prevent the US foundation, and experts quickly point to the similarities between FUDGE and tablet, Scottish confectionery. The tablet is first mentioned in the book Lady Grisell Baillie , which was written between 1692 and 1733. The process of creating a tablet begins in the same way as fondan-boiling sugar, milk and butter until they reach the soft ball phase at 235 to 240 degrees F (113 to 116 degrees C), at this point the mixture is removed from the heat and allowed to cool. Crystallization occurs in the tablet, but forms large crystals, giving the sweet and fragile texture that is quite different from the soft, smooth texture of the Fondan.

6D FUDGE for 40 cents per pound in Baltimor. In 1888, Mrs. Hardridge, she still visited Vassar College in Pouchkeepsie, New York, wrote that she earned up to 30 pounds of Fondan for auction. Fudge quickly caught up in Vassar and soon recipes nAnd confectionery began to discover at other female universities. Smith and Wellesley College have adapted the so -called original recipe to their own versions.

Vassar's recipe demanded white sugar, cream, unsweetened chocolate and butter. Creating Wellesley College changed the original recipe only slightly by adding Marshmallows, which prevents the collapse of the Fondan during cooling. The recipe Smith College was the first to deviate from the original and added another butter along with brown and white sugar, molasa and vanilla. Each of these recipes is notorious. Fudge's history has been changed forever when corn syrup, which delays the formation of crystals, for the first time for recipes for fools resistant.