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?
How To Make Fudge turn to lava?
Lava Fudge???
Fudge is a type of confectionery which 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, caramel, candies, and other flavors are sometimes added either inside or on top.
It is often bought as a gift from a gift shop in tourist areas and attractions.
An American-style fudge (containing chocolate) was 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 1889 and sold it for 40 cents a pound. Hartridge obtained the fudge recipe and, in 1890, 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.[1]
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.[2]
Fudge-making evolved a variety of flavors and additives as it grew beyond its popularity at colleges.
Music: George Street Shuffle by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Super easy homemade peanut butter cups (ABCs) made with ALMOND BUTTER | keto, paleo, dairy-free
I'm Serina Vassar, a Nutritional Therapy Practitioner who loves helping people achieve their health goals through diet and lifestyle design.
Join me as I share my tips and tricks for living a healthful life in the real world.
**IN TODAY'S EPISODE**
I show you one of my FAVORITE recipes to share at parties! Whenever I go to a party, I always like to bring something that is yummy and healthy. Please enjoy my version of a peanut butter cup alternative, made with almond butter!
Serina's ABC recipe!
1/2 cup Cocoa Powder
1/2 cup Coconut oil
1/2 cup Almond Butter
1/2 cup-ish Maple Syrup / Honey
1 tsp. Vanilla extract
a pinch Unrefined salt
OPTIONAL: Shredded coconut, dried fruit, nuts/seeds, anything you like!
Melt all ingredients on LOW in a pot until you are able to mix the coconut oil with the other ingredients. Pour into mini muffin papers and freeze until set. Enjoy!
MODIFICATIONS
To make this recipe KETO: use liquid stevia or other low carb liquid sweetener in palace of maple syrup or honey
To make this recipe VEGAN: be sure to use maple syrup
To make this recipe ALLERGEN FRIENDLY: use sunflower seed butter in place of almond butter
.
.
.
LIKE WHAT YOU SEE? (RESOURCES)
-- Beautycounter Safer and healthier Makeup and Cosmetics (
-- My private Nutritional Therapy Practice - Wise Bear Functional Nutrition (
-- My Podcast - The Painter & The Pixie (
-- My favorite natural deodorant - PiperWai Deodorant (
.
.
.
.
CONNECT WITH ME ON SOCIAL
I'd love to hear from you!
-- Instagram @serinavassar (
-- Facebook @serinavassar (
Happy National Fudge Day | Granny's Peanut Butter Fudge Recipe
Happy National Fudge Day! I sure hope you have a sweet tooth! Today, Kevin shares his grandmother's recipe for peanut butter fudge. Share your fudge photos with the hashtag #FudgeDay on social media.
Fudge originated in the United States in the late 19th century. Recipe were printed in many magazines, newspapers and advertisements during the 1880s. Its popularity was partly because of the decreasing cost of refined sugar, and partly because of the ability to make it without any special equipment. It's inexpensive, unrefined qualities made it popular among people looking for a candy alternative that fell between expensive, fancy candy, and the cheapest sweets.
---
Chocolate is probably the most well-known flavor of fudge, simply because chocolate is so universally beloved. Besides chocolate, and its variations like chocolate walnut and chocolate cherry, they make hundreds of different flavors. From pumpkin spice, gingerbread, vanilla, and coconut, there's a flavor for everyone.
Maybe because of it's closeness to candy, people think that fudge is difficult to make, but that may stem from the fact that originally, it had to be made in a wood-fired oven and without the help of high-temperature candy thermometers.
---
Did you know?
It was in the 1880s that the Murdick family on Mackinac Island, Michigan, that started the very first candy store. Their fudge is still a travel destination for people all over the world. During the great depression, their business had slowed, so they used fans to blow the sweet smell of fudge throughout the community, and that may be why they are still in business today.
Fudge making was popular at women's colleges, too. A student a Vassar College claimed to have introduced it in 1888 by selling her own 30 pound batch. The diary of another student maintains making fudge in1892. A recipe was printed in the New York Sun newspaper in 1895.
---
Unlike seasonal desserts, fudge can be made all year long, flavored differently for each holiday. And did you know that fudge freezes fabulously? That's right! That means you can make a big batch, package it in portions, and take it out whenever you are craving something sweet.
00:00 Intro
00:15 Kevin shares his recipe for Peanut Butter Fudge
00:25 Why we like fudge
00:52 Popular flavors
01:12 It's easy to make
01:40 Did you know?
02:29 Back to the recipe
02:57 Fudge around the world
03:23 A year long tradition
03:41 OH NO!
---
Thank you for listening and reading today. Please SUBSCRIBE to see my daily videos for our 'National Days of What??' Take it easy, man.
---
Music provided by pd Subscription to Envato Elements
Video Clips provided by pd subscription to Storyblocks
Narration, Filming, Editing and extra love provided by Kevin Fleenor
- my IMDb:
Help with YouTube provided by:
#NationalDaysOfWhat #NationalFudgeDay #FudgeDay #Educational #Food
Item Title: Mumbo Jumbo
Item URL:
Item ID: EDW742K
Author Username: simming
Licensee: Kevin Fleenor
Registered Project Name: National Sorry Charlie Day 2021
License Date: April 5th, 2021
Item License Code: 8PKQC7JN9H
Date Today : 16 June - National Fudge Day 2022 | On this day | Know this day
Smith College Fudge How to Cook Guide Recipe
SMITH COLLEGE FUDGE
Melt one-quarter cup of butter. Mix together in a separate dish one cup of white sugar, one cup of brown sugar, one-quarter cup of molasses and one-half cup of cream. Add this to the butter, and after it has been brought to a boil continue boiling for two and one-half minutes, stirring rapidly. Then add two squares of chocolate, scraped fine. Boil this five minutes, stirring it first rapidly, and then more slowly towards the end. After it has been taken from the fire, add one and one-half teaspoonfuls of vanilla. Then stir constantly until the mass thickens. Pour into buttered pan and set in a cool place.
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