The fudge is a type of dessert bar made by mixing sugar, butter, milk, and condensed milk, typical of the United Kingdom and the United States.
It originated in the United States in the 17th century and became popular in American women’s colleges at the end of the 19th century, where making it was a popular activity.
One of the earliest written records of the candies can be found in an 1892 letter written by Emelyn Battersby Hartridge, founder of the Hartridge School in Savannah and then a student at Vassar College in Poughkeepsie, New York.
It can have a variety of flavors depending on the region or country in which it was made; the most popular flavors include fruit, nuts, chocolate, and caramel.
In the United Kingdom, the most popular flavors are rum and raisin, clotted cream, and salted caramel.
When made with brown sugar, it is called penuche and is typically found in New England and the Southern States.
Packaged fudge is often purchased as a gift in a souvenir shop in tourist areas and attractions. The first fudge specialty shops began opening in tourist spots like Mackinac Island, Michigan, in 1887.
During our trip to Cornwall in December 2024 and January 2025, we found it everywhere.
In the photos, those from a shop in downtown St. Ives.
Warning: Fudge cake is a chocolate cake that also includes fudge as an ingredient.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 1/2 cup butter
- 14 oz condensed milk
- 2 1/3 cups sugar
- 2/3 cup whole milk
Tools
- 1 Thermometer for sugar
- 1 Mold for fudge
Steps
Place the ingredients in a large non-stick pot and melt them over low heat, stirring until the sugar has dissolved.
Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the bottom of the pot to prevent sticking.
If you want to add other ingredients and flavors, add them before starting to beat the fudge.
The mixture should reach 235-239°F.
Remove the fudge from the heat and let it cool for 5 minutes.
Beat the mixture with a whisk until it loses its gloss and becomes very thick (this will take about 5-10 minutes). The longer you beat it once it starts to thicken, the more crumbly the final fudge will be. If you like it smooth, beat it only until it pulls away from the sides of the pan and clings well to the spoon.
Press into the prepared mold (8×8 inch pan) with the back of a spoon and allow to set before cutting into rectangles and then squares.
The fudge has similarities to tablet, a Scottish sweet with similar ingredients but a granular and fragile texture.
FAQ (Frequently Asked Questions)
What is the difference between English fudge and American fudge?
The difference between fudge and English fudge lies in the texture.
English fudge is firmer and crumblier, while American fudge is softer.
The one known as penuche is favored by the English and uses brown sugar instead of white sugar.
