National Fudge Day: Fudge Recipe Round-Up

National Fudge Day: What a great day to celebrate! My Aunt Annie made the best Fudge in the world, but now that I know more about candy nomenclature, I think she really made truffles. They were dark chocolate balls rolled in cocoa. I'll always remember her truffles as fudge.

However, I had my first taste of 'real' fudge down the shore in Atlantic City. Fudge was sold along with Salt Water Taffy at many of the Boardwalk candy shops.

In honor of National Fudge Day, I'm posting a Recipe Round-Up of Fudge Recipes that have appeared on DyingforChocolate.com!

Just an FYI: I'm from Philly, and I grew up with Philadelphia Cream Cheese, so the Philly Fudge recipe below is an adaptation of the famous uncooked fudge recipe developed by Philadelphia Brand Cream Cheese.  It became popular right after World War II. It really is foolproof.

Be sure to scroll down for all the links to fabulous Fudge!!! 

History of Fudge: Fudge was supposedly invented in the U.S. in the late 1880s. Historians believe the first batch of fudge resulted from a bungled batch of caramels, as in "Oh, Fudge." I don't think so... According to Wikipedia, the main component of Fudge was similar to the traditional recipe for Scots Tablet found in The Household Book of the Lady Grisell Baillie (1692-1733).

One of the first documented examples of American fudge (containing chocolate!) was found in a letter written by Emelyn Batersby Hartridge, a Vassar College student, who wrote that a friend's cousin made fudge in Baltimore in 1886 and sold it for 40 cents a pound. Hartridge asked for the fudge recipe, and in 1888 made 30 pounds of the fudge for the Vassar Senior Auction.

Other fudge recipes in the USA can be traced back to the late nineteenth and early twentieth centuries. Mackinac Island fudge ice cream (vanilla ice cream blended with small chunks of fudge) is still sold on Mackinac Island in Michigan, and surrounding areas, where shops have been selling fudge to summer vacationers since the late nineteenth century.

In The Candy Book (Alice Bradley, 1929) an entire chapter is devoted to fudge.

Fudge is a crystalline candy, which means that, unlike lollipops, caramels, and taffy, crystal formation is the key to making great fudge. Tiny microcrystals of sugar in fudge give fudge its firm but smooth texture. The secret to successful fudge is getting these crystals to form at just the right time. Fudge is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. Tiny microcrystals in fudge are what give it its firm texture. When the crystals are small enough, they don’t feel grainy on your tongue, but smooth.

While you ultimately want crystals to form, it's important that they don't form too early. Now this is where it gets tricky! The key to successful, non-grainy fudge is in the cooling, not the cooking. If you disturb the cooling fudge during this cooling phase, you increase the potential for larger crystals (seed crystals) of sugar to form too early and thus a grainy fudge results.

O.K. this is too much for me to take in, not being a candy maker. So how to make fudge relatively easy?

FUDGE RECIPE LINKS 

S'mores Fudge: 2 Recipes

Elsie's Double Chocolate Nutty Fudge

Bailey's Irish Cream Fudge

Granny Hollin's Peanut Butter Fudge

Penuche (Creamy Praline) Fudge

Layered Mint Chocolate Fudge

Five Minute Dark Chocolate Coffee Fudge

Candy Cane Fudge

Retro Marshmal-O Fudge

Fanny Farmer Fudge

Triple Chocolate Honey Fudge

Marshmallow Fluff Fudge: 2 Vintage Ads & Recipes

Retro Ronrico Rum Fudge

Peanut Butter Fudge

Six Vintage Holiday Fudge Recipes

Cinderella Pink Fairy-Tale Fudge

Double Layer Fudge

Nutty Fudge (3 recipes)

Goldie's Fudge

Vanilla Macadamia Nut Fudge

Nigella's Chocolate Pistachio Fudge

Creamy Chocolate Fudge

Chocolate Coffee Fudge

Ruth Jordan's Busy Lady Fudge

Foolproof Dark Chocolate Fudge

Easy Million Dollar Fudge

PHILLY FUDGE

Ingredients
4 ounces unsweetened chocolate
1 - 8 ounce package Philadelphia Cream Cheese, softened
2 Tbsp milk or cream
4 cups sifted powdered sugar
1 tsp vanilla extract
Dash of salt
1/2 cup coarsely chopped pecans or walnuts
  
Directions
Butter 8 inch baking pan well; set aside.
Melt chocolate in double boiler over hot, not boiling water.
Mix cream cheese and milk (or cream), beating on high speed until smooth.
Add powdered sugar, 1/2 cup at time, and beat at low speed until creamy.
Blend in melted chocolate, vanilla, and salt. Beat until smooth.
Stir in pecans or walnuts, but not both.
Press mixture into pan, cover with plastic wrap and chill overnight or until firm.
Cut into 1 1/4-inch squares.

Cinderella Pink Fairy-Tale Fudge: Christine DeSmet

Today is National Candy Day, so this guest post for "Cinderella Pink Fairy-Tale Fudge"  from Christine DeSmet is perfect! I just love when my mystery and chocolate worlds collide. Christine DeSmet writes the Fudge Shop Mystery Series (Penguin Random House/NAL/Obsidian). She says she is always eager to hear about new fudge recipes from readers. Christine is also the author of a romantic suspense novel, Spirit Lake, and several romantic mystery short stories and screenplays. She teaches writing at University of Wisconsin-Madison Continuing Studies. www.ChristineDeSmet.com

Christine DeSmet, author of the Fudge Shop Mystery Series 
 “Cinderella Pink Fairy-Tale Fudge”

As a Belgian who loves chocolate, I’m thrilled to be a guest at this chocolate-lovers blog. Belgian chocolate fudge is at the heart of my Fudge Shop Mystery series.

Belgium produces 220,000 tons of chocolate each year. I try my best to turn a good portion of that into fudge.

In my new cozy mystery series, Belgian American Ava Oosterling and her Grandpa Gil operate Oosterlings’ Live Bait, Bobbers & Belgian Fudge & Beer in fictional Fishers’ Harbor, which is in the real Door County, Wisconsin.

Ava specializes in a Fairy Tale line of flavors, starting with “Cinderella Pink Fudge,” a yummy cherry-vanilla flavor. Door County is a leading producer of cherries in the United States.

Each book adds new original recipes and flavors to the Fairy Tale Fudge line. The latest book, Hot Fudge Frame-Up, includes a recipe for Rapunzel Raspberry Rapture Fudge.

I created the series to celebrate fudge—with a bit of felonious, fun activity with each luscious bite.

Door County is a great place to find fudge. It’s that thumb of land in Lake Michigan surrounded by almost 300 miles of coastline, and with 11 lighthouses—the most of any county in the United States. The county is known as the Cape Cod of the Midwest because of its natural beauty and artistic bent. It’s a quaint place that has banned fast food chain restaurants in its upper half and keeps the roads there to two lanes wind through breathtaking scenery.

The lower half of the county is where you’ll find the concentration of Belgians and the best pies and chocolate desserts ever. And fudge. I just attended a fall kermis—a Belgian harvest festival—and the array of pies was amazing. In the “old country,” Belgian pie plates are 12 inches or more in diameter. They don’t mess around when it comes to pie!

The Belgian heritage—with their delicious chocolate desserts—is strong in Door County because our government courted the Belgians in the 1850s with land for sale at $1.25 an acre. As a result, over 15,000 Belgians came to the area that includes the counties of Door, Kewaunee, and Brown (home of the Green Bay Packers, started by a Belgian). The area is said to have the largest rural population of Belgians in the United States.

I bring fudge to all my book signings. Join me at the Author Slam, Sat., Nov. 8, and a holiday giveaway event, Sun., Dec. 7, both held at the Mystery to Me bookstore in Madison, Wis. I’m also teaching at the “Weekend with Your Novel” event in Madison Nov. 14-16.

The following recipe is from the debut book in my series, First-Degree Fudge. I hope you enjoy this pretty pink fudge.

Cinderella Pink Fairy Tale Fudge (with Diamonds) Recipe 

This easy, microwave recipe for a cherry-vanilla fudge is a favorite with my friends and coworkers. They like the “diamonds” they find in the fudge. (Leave out the diamonds if you don’t like the crunchy texture.)

This recipe can be made on the stovetop in a heavy pan if you prefer. Medium heat.

Before you cook:
Prepare an 8x8-inch pan by lining it with wax paper so that the wax paper comes over the edges. Spray the paper lightly with nonstick vegetable cooking spray.

Ingredients
3 cups white chocolate chips (Use 2 cups if you like softer fudge.)
14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup dried cherries (or can used canned whole tart cherries, chopped)
Red food coloring
½ cup edible white or clear glitter (large size) for “diamonds” (optional)
Pink or white luster dust (optional, too, but I always add it on top)

Microwave method:

Mix the chips and milk together and melt at medium power in the microwave for about 5 minutes. Stir and return to the microwave until fully melted. Stir in the vanilla and four or five (or more) drops of red food coloring to turn it pink. Just before pouring it into the pan, blend in ¼ cup of the glitter if you want diamonds inside the fudge. Then pour it into the pan. Sprinkle the top of the fudge with the rest of the “diamond” glitter.

Optional: Before you sprinkle on the diamond glitter, first brush on luster dust, which is a very fine glittery edible powder you can buy in various colors. It’s best to apply luster dust with a small artist’s brush so that you don’t waste it; don’t try to shake it directly from its container onto your fudge or use your fingers. Sprinkle the rest of the “diamond” glitter on top of the luster dust.

Let your fudge sit for a few hours or overnight. When ready to cut, transfer it from its pan to a cutting board. Peel off the wax paper completely. Use a knife with a smooth blade or a fudge cutter. Cut into one-inch squares or any size you prefer.

Fudge photo credit: Laura Kahl