Odd Holiday: National Nutty Fudge Day

Thursday, May 12 marks National Nutty Fudge Day! Fudge has been around since the late 1800s. On National Nutty Fudge Day, we celebrate the sweet treat and its rich history.

According to Bon Bon Candies, while the exact history of fudge is not clear, it is believed to have been the result of a “fudged” batch of caramels, inspiring the name “fudge.”

Bon Bon Candies further revealed, “In the archives of Vasser College, written by Emelyn Battersby Hartridge reveals that Emelyn wrote that her schoolmate’s cousin made fudge in 1886 in Baltimore and sold it for 40 cents a pound. In 1888, Miss Hartridge asked for the fudge recipe, and made 30 pounds of fudge for the Vassar Senior Auction. The recipe was very popular at the school from that point forward. Fudge became a new confection after word spread to other women’s colleges of the tasty delight. Later, Smith and Wellesley schools each developed their own recipe for fudge.”

Days of the year.com stated, “By definition, fudge is a type of confectionery made by mixing sugar, butter, milk, and any flavor desired and then boiled together to create the concoction. In Europe, fudge is usually made just from sugar, cream, and butter, while American-style fudge also contains chocolate. Early recipes of fudge were passed around and were similar to chocolate/caramel fixtures.”

An interesting fact is that the largest fudge ever produced weighed in at over two tons! It was constructed in Ontario, Canada and took over a week to create, requiring the use of over 300 gallons of condensed milk. If nuts would have been added, it easily would have tipped the scales into three tons of fudgy deliciousness.

Although today marks National Nutty Fudge Day, fudge can be made into a variety of flavors and additives, including the most common nuts of pecans and walnuts. “National Nutty Fudge Day dedicates the whole day towards eating nutty fudge and exploring all the tasty varieties in recipes,” as said by daysoftheyear.com

To celebrate Nutty Fudge Day, try making this five-star rated recipe from verybestbaking.com. You will need the following ingredients.

• Nonstick cooking spray

• 1 (31.5 ounces) NESTLÉ® CARNATION® Famous Fudge Kit

• 2 tablespoons butter

• 1/2 cup chopped walnuts, pecans, peanuts or pistachios

Step 1: Line eight-inch-square pan with foil. Spray foil lightly with nonstick cooking spray.

Step 2: Combine Sugar Mix, NESTLÉ® CARNATION® evaporated milk, and butter in medium, heavy-duty saucepan. Bring to a boil over medium-heat, stirring occasionally. Once boiling, stir constantly for four minutes. Remove from heat.

Step 3: Add NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and Marshmallows all at once. Stir vigorously until Morsels and Marshmallows are melted. Stir in nuts.

Step 4: Immediately pour the mixture into pan, smooth top. Refrigerate for two hours or until firm. Store in tightly sealed container or resealable plastic bag.

Step 5: Before cutting, remove from refrigerator and let stand for 20 minutes. Lift from pan; remove foil. Dip sharp knife into hot water and wipe dry. Cut fudge, wiping clean after each slice and repeat.

Enjoy these fun facts from tenrandomfacts.com.

• Fudge is typically made by heating the ingredients to temperatures of up to 116°C (240°F) and allowing it to partially cool; then beating the mixture until creamy and smooth and pouring it in a pan to set, before cutting.

• 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.

• The origin of fudge is uncertain; however, it is likely a North America invention, possibly prior to 1886; and the first known instance of commercialization of the product is said to be in 1886 (sold for 40 cents per pound), in Baltimore in the state of Maryland, in the United States.

• The term ‘fudge’ possibly originated from the expression of annoyance typically used when something goes wrong, in this case, when making a confectionery that turned into a different substance than expected.

• Fudge is not very nutritious as it mostly contains large volumes of sugar and a significant portion of fat, although it has a small quantity of manganese and other vitamins and minerals.

• Fudge is commonly presented and sold in the shape of a rectangular block and is usually available at market stalls or specialty confectionery stores.


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