Happy National Peanut Butter Fudge Day!
Monday, November 20th, 2023 - DragonFjord-Like Daily Puzzle Solution
Happy National Peanut Butter Fudge Day!
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Peanut butter lovers and fudge lovers come together on November 20th to celebrate National Peanut Butter Fudge Day.
On June 16th, people across the United States celebrated National Fudge Day. Just by adding creamy or crunchy peanut butter, the celebration continues. They will have the yummy taste of peanut butter as the fudge flavor and star of the show.
Fudge originated in the United States, possibly by a happy accident. In 1886, a letter written by Emelyn Bettersby Hartridge was discovered. Ms. Hartridge attended Vassar College as a student in Poughkeepsie, New York, and the letter referred to a fudge her cousin had made. Her cousin, in Baltimore Maryland, was selling the fudge for 40 cents per pound. Ms. Hartridge obtained the recipe, and in 1888, she made 30 pounds of fudge for the Vassar College Senior Auction.
In the late 19th century, some shops on Mackinac Island, Michigan, began to produce products similar to that of the Vassar College fudge and sold it to summer vacationers. Fudge is still made in some of the original shops there today.
Two other fudge holidays on the calendar are National Nutty Fudge Day on May 12th and National Penuche Fudge Day on July 22nd.
HOW TO OBSERVE #PeanutButterFudgeDay
Peanut butter fudge adds great flavor to many desserts. Add it to ice cream, pies, and other candies. Of course, enjoying peanut butter fudge on its own is perfectly fine, too. Stop by your favorite candy shop or make your own. If you need a recipe, try these out. No matter how you decided to celebrate, be sure to invite someone to join you. No celebration is complete unless you have someone to join you!
Use #PeanutButterFudgeDay to post on social media.
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Vassar Fudge How to Cook Guide Recipe
VASSAR FUDGE
2 cups of white granulated sugar, 1 cup of cream, 1 tablespoonful of butter, 1/4 a cake of chocolate.
Put in the sugar and cream, and when this becomes hot put in the chocolate, broken up into fine pieces. Stir vigorously and constantly. Put in butter when it begins to boil. Stir until it creams when beaten on a saucer. Then remove and beat until quite cool and pour into buttered tins. When cold cut in diamond-shaped pieces.
Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. Fruits, nuts, chocolate, caramel, candies, sweets and other flavors are sometimes added either inside or on top. A recent trend has been to create novel flavors of fudge, giving vibrant visual appeal at the same time.
Fudge is often bought as a gift from a gift shop in tourist areas and attractions.
History
In a letter written in 1921 by Emelyn Battersby Hartridge, she recounts the purchasing of a box of fudge for 40 cents a pound in 1886 in Baltimore, Maryland. A student at Vassar College in Poughkeepsie, New York, she claimed to have introduced it there in 1888 by selling her own 30 lb (14 kg) batch. The diary of another student mentions making fudges in 1892. An 1893 letter from another Vassar College student describes fudges as containing sugar, chocolate, milk and butter. A recipe for Fudges at Vassar was printed in The Sun in 1895. Despite describing the confections as Vassar chocolates, the recipe given comprises sugar, milk, butter and vanilla extract.
Word of this popular confectionery spread to other women's colleges. For example, Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century.Fudge-making evolved a variety of flavors and additives as it grew beyond its popularity at colleges.
Chemistry
In forming a fondant, it is not easy to keep all vibrations and seed crystals from causing rapid crystallization into large crystals. Consequently, milkfat and corn syrup are often added. Corn syrup contains glucose, fructose (monosaccharides), and maltose (disaccharide). These sugars interact with sucrose molecules. They help prevent premature crystallization by inhibiting sucrose crystal contact. The fat also helps inhibit rapid crystallization. Controlling the crystallization of the supersaturated sugar solution is the key to making smooth fudge. Initiation of crystals before the desired time will result in fudge with fewer, larger sugar grains. The final texture would then be grainy, a quality normally indicative of low-quality fudge.
One of the most important attributes of fudge is its texture. The end-point temperature separates hard caramel from fudge. The higher the peak temperature, the more sugar is dissolved and the more water is evaporated, resulting in a higher sugar-to-water ratio. Before the availability of cheap and accurate thermometers, cooks would use the ice water test, also known as the cold water test, to determine the saturation of the confection. Fudge is made at the soft ball stage, which varies by altitude and ambient humidity from 235 °F (113 °C) to 240 °F (116 °C). The heated fudge is sometimes poured onto a marble slab to be cooled and shaped.
Hot fudge
Hot fudge in the United States and Canada is usually considered to be a chocolate product often used as a topping for ice cream in a heated form, particularly sundaes and parfaits. It may also occasionally be used as a topping for s'mores. It is a thick, chocolate-flavored syrup (flavored with natural or artificial flavorings) similar in flavor and texture to chocolate fudge, except melted so that it can be poured.
See also
Notes
References
External links
Science of candy: Fudge, Exploratorium
How to make Choco fudge ????????
Fudge originated in the US during the late 19th century. Recipes were printed in many periodicals and advertisements during the 1880s. Its popularity was partly due to the decreasing cost of refined white sugar, and partly due to the ability to make it at home without special equipment. Its inexpensive, unrefined qualities made it popular among people looking for a candy alternative that fell in between expensive, fancy candies and the cheapest sweets.
Fudge shops in tourist places such as Mackinac Island in Michigan began opening during the 1880s. In a letter written in 1921 by Emelyn Battersby Hartridge, she recounts the purchasing of a box of fudge for 40 cents a pound in 1886 in Baltimore, Maryland.
Fudge-making was popular at women's colleges. A student at Vassar College in Poughkeepsie, New York, claimed to have introduced it there in 1888 by selling her own 30 lb (14 kg) batch.The diary of another student mentions making fudges in 1892. An 1893 letter from another Vassar College student describes fudges as containing sugar, chocolate, milk and butter.A recipe for Fudges at Vassar was printed in The Sun in 1895. Despite describing the confections as Vassar chocolates, the recipe given comprises sugar, milk, butter and vanilla extract. Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century
Now there lots of variety of fudge, Choco fudge is one of them.
National Fudge Day | June 16
Fudge lends itself to experimentation when it comes to flavors. Blending favorites or even a moment of inspiration will create a new delicious kind of fudge. Adding bits of candy, nuts, or sprinkles on National Fudge Day can bring just the right celebratory burst of excitement to an old favorite.
How about your very own recipe?
Who invented fudge? | How do you make fudge? | Story of Fudge | Story Behind Fudge | Fudge Capital
Have You Ever Wondered?
Who invented fudge?
Where is the fudge capital of the world?
How do you make fudge?
Do you dream of floating in a sea of chocolate syrup? How about strolling through a forest of chocolate candy bars? Maybe you love the smell of brownies in the oven. If you’re a chocolate lover, there’s one type of candy you’re unlikely to resist—The Fudge!
Of course, fudge comes in many flavors other than chocolate. There’s peanut butter, rocky road, caramel, maple, and so many more. Whatever your favorite flavor, there’s likely a fudge for you to enjoy.
Have you ever WONDERed: who invented this delicious candy we call fudge? The answer isn’t clear. While most people agree that it was created in the late 1800's, several theories exist as to how fudge came to be.
Many people think of fudge as an all-American treat. However, some think it may have been inspired by a Scottish candy called: A Tablet!. Tablets are made from sugar, condensed milk, and butter—the same ingredients as fudge. However, the Scottish candy is grainier and less rich than fudge.
Another theory is that fudge was invented by accident. The story goes: a baker was trying to make chocolate caramels. However, they didn’t get the recipe quite right. When the candy came out as the creamy treat we know today, they said, “Oh, fudge!” and that’s how the candy got its name.
The first recorded mention of fudge came from 1888. That year, a student at Vassar College, named: Emelyn Battersby Hartridge, wrote a letter about the candy. She claimed to have received a recipe from a friend’s cousin. That same year, Hartridge made a large batch of fudge to sell at a school fundraiser.
Soon, fudge making was a common activity among college-age people. In fact, students at several schools across the United States eventually, came up with their own recipes. These included Vassar, Wellesley, and Smith Colleges, and the recipes are in tradition today.
Fudge is now a popular candy across the globe. However, one island claims to be the fudge capital of the world. Known as Mackinac Island, it sits on Lake Huron, and is home to at least a dozen shops, that sell fudge. Considering the island’s small size (its population is only around 500 people), that’s quite impressive! During the peak tourism season, Mackinac Island produces: about 10,000 pounds of fudge per day.
Don’t worry though, you don’t have to travel to Mackinac Island to eat great fudge. You can make it at home with help from an adult. Of course, you’ll need a few supplies and ingredients: a saucepan, candy thermometer, butter, sugar, milk, and flavoring.
The secrets to making great fudge lie in correctly heating, and stirring the mixture. First, heat the ingredients to 236 °F (that is 113 °C). Then, remove the mixture from heat, and allow it to cool to 110 °F (that is 43 °C). Next, it’s time to stir! Use a wooden spoon to stir, until the fudge thickens. Finally, pour the fudge into a pan, and cut it into squares before it hardens completely.
Do you have a favorite flavor of fudge? Have you ever made the candy at home with your family? Like other cooking and baking activities, it can be a great way to bond with family members!
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Bye for today my fudge fellows.
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Date Today : 16 June - National Fudge Day 2022 | On this day | Know this day