WWI Era Maple Fudge Recipe 1905, 1916 (2024)

FAQs

What is the difference between British fudge and American fudge? ›

Turns out that the two are not quite the same, but they're still equally delicious. Denser and sometimes a bit more crumbly than its American counterpart, British fudge comes in dozens of flavors, and is frequently found in gift shops and at outdoor markets and street fairs.

On Valentine's Day, 1886, a confectioner and chocolate maker in Baltimore, Maryland "fudged" a batch of French caramels. The delicious result? The very first batch of "fudge" ever.

Ingredients. INGREDIENTS: sugar, water, brown sugar, walnuts, corn syrup solids, butter (cream, salt), cream powder (cream, nonfat milk solids, sodium caseinate), palm oil with soya lecithin, salt, maple flavoring.

What distinguishes penuche is the use of brown sugar rather than white. In recent years, it has become common in New England to add maple syrup to the recipe for penuche fudge. Some confectioners will call this "maple syrup penuche fudge", and others do not make any distinction at all.

Whether you visit Mackinac Island on National Fudge Day in June or any other day – maybe during the Mackinac Island Fudge Festival in August – come find your favorite flavor and experience the fudge capital of the world!

While fudge was not invented on Mackinac Island, it most certainly – and most deliciously – was perfected here.

But there's one kitchen that knows a recipe for keeping warm. Original Murdick's Fudge has been in operation since 1887, when it first opened its doors on Michigan's Mackinac Island. "Fudge is Mackinac Island, synonymous with Mackinac Island," said owner Bob Benser.

To obtain the world famous taste, the fudge is slowly cooked in traditional copper kettles over a gas flame. Once the desired temperature is reached, the mixture is poured onto marble slabs for a cooling period and then hand-paddled into loaves.

One popular story traces the history of fudge back to the late 19th century in the United States. According to this tale, a batch of caramels was accidentally overcooked, resulting in a grainy texture. However, the candy still tasted delicious, and thus fudge was born.

Maple Fudge stores well at room temperature however some people prefer to refrigerate it.

What is in Mackinac Island fudge? ›

Ingredients. Milk, cream, sugar, corn syrup, skim milk, high fructose corn syrup, whey, water, chocolate liquor, hydrogenated coconut oil, peanut oil, alkalized cocoa, mono and diglycerides, buttermilk, butter, natural flavors, soy lecithin, pectin, salt, cellulose gum, xanthan gum, guar gum, annatto (color), vanilla.

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

pə-ˈnō-chə : fudge made usually of brown sugar, butter, cream or milk, and nuts.

Grainy Fudge

The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.

What sets penuche apart from other fudge is the brown sugar -- most fudge is made with white sugar. The brown sugar lends butterscotch and maple tones to this New England favorite, which may be enhanced by adding actual maple syrup in some cases.

In the UK, rum-and-raisin, clotted cream and salted-caramel are popular flavours. Fudge shares similarities with tablet, a confection with similar ingredients but a grainy, brittle texture.

English practice is distinctive in that 'fudge' means a richly flavoured product, commonly with substantial embedded chunks of fruit etc, of which chocolate is just one of many options, often supplied from dedicated 'fudge shops'. Original Receipt from 'Chelmsford Chronicle' - Friday 24 December 1926.

By way of definition, fudge is a cooked chocolate confection made by combining sugar, butter and milk, heating it to 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.

In British English, small, sweet things that you eat, such as toffees and chocolates, are called sweets. She did not allow her children to eat too many sweets. In American English, sweet things like these are called candy.