Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, heating it to the soft-ball stage, 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.  So fudge can be almost any flavor!

  • Fudge is actually a drier version of fondant—not the stiff, malleable kind so often seen on cake decorating shows, but the kind found in candies like peppermint patties and cherry cordials.
  • World record, a 5760-pound behemoth was crafted at the Northwest Fudge Factory in Ontario, Canada in 2010. It reportedly took a full week to make, and whilefudge 1 ingredients aren’t available for this record, the previous record holder contained 705 pounds of butter, 2800 pounds of chocolate, and 305 gallons of condensed milk.
  • There are upwards of a dozen fudge shops on 4.35-square mile Mackinac Island in northern Michigan. The oldest candy shop on the island, Murdick’s Candy Kitchen, opened in 1887, while May’s Candy claims to be the oldest fudge shop.
  • Although fudge traditionally has a smooth and creamy texture, it will become brittle or hard if cooked at higher temperatures.
  • Fudge can be difficult to master as incorrect crystal sizes, due to imprecise cooking times; temperatures; or cooling processes; can cause more liquid or very hard solid versions of the confectionery.

We carry John Kelly truffel fudge and it is the very best fudge you can imagine.  What is truffle fudge?  It’s something completely different. It has a silky chocolate center with the consistency of ganache, as well as a chocolate coating, and you may think it’s a truffle. But it’s not. It’s actually fudge, just not like any fudge you’ve tasted before.

 

 

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