National Fudge Day

June 16th is National Fudge Day. It's one of those little "silly", obscure holidays that comes and goes - without ever getting the proper recognition that it deserves. It's a day that we have permission to eat as much fudge as we want. Plain, sweet-sweet, chocolate fudge is my favorite.

Fudge lovers everywhere should be celebrating this day! It is not only a celebration of a sweet and delectable treat, but a celebration that a simple mistake can be heavenly.

Did you know it is believed that fudge was invented by mistake? That's right! It is believed that fudge made with chocolate was invented as a result of a "botched" batch of caramels, after the sugar accidentally recrystallized. That's where we got the expression, "Oh fudge!"

In 1888, Emelyn Hartridge, a student at Vassar College, introduced fudge to the all girl college. She made 30 pounds of the delicious confection for the Senior Auction. It was a big hit with the girls. Every year from that point, the girls passed on the recipe to new incoming students. Fudge parties became a popular occurrence at the college.

Fudge and the fudge parties became so popular, that in February of 1895, the Davenport Daily Tribune of Iowa printed an article about the tradition. They dubbed fudge as "Vassar chocolates". In addition, the article stated:

by Emelyn Battersby Hartridge

A letter written by Emelyn Battersby Hartridge was later found in the archives of Vassar. In the letter, Emelyn writes that she was first introduced to fudge in 1886 by a classmate's cousin. She states that her friend's cousin was making the fudge and selling it a little store in Baltimore, Maryland for 40 cents a pound. Emelyn was so impressed with the tasty treat, that she requested the recipe. She then used the recipe to make and sell the scrumptious candy at the Vassar College Senior Auction in 1888, as mentioned above.

THE ORIGINAL RECIPE

From Emelyn B. Hartridge of Vassar College:

2 cups of granulated white sugar

1 cup of cream

2 ounces of unsweetened chocolate, chopped

1 tablespoon of butter

The sugar and cream were cooked over moderate heat. When the mixture became very hot, the chocolate was added. The mixture was stirred constantly and cooked until it reached soft-ball stage (234°-238°F). It was then removed from heat and the butter was added. After cooling slightly, it was mixed until it started to thicken. It was then placed in a buttered tin and cut into pieces before completely hardening.

THE WELLESLEY GIRL RECIPE

2 cups of granulated sugar

1 cup of heavy cream

2 ounces of unsweetened chocolate, chopped

1 tablespoon of butter

1/2 pound of marshmallows

The directions remained the same except they added marshmallows to the mixture along with the butter.

When I was in fourth grade, my grandmother gave me my first little cookbook. It was a little blue paperback book. It was designed for young girls. I remember this awesome fudge recipe that I used to make a lot. I used it quite frequently up until I moved out and bought my own home. I believe it was in a box that I never did unpack.

If my memory serves me correctly, I believe that it was the same recipe, except instead of "cream", it called for "condensed milk". It was absolutely the sweetest fudge I have ever had.

I have just recently moved again. I have got to find that box and find that book. I ABSOLUTELY NEED TO TASTE THAT FUDGE AGAIN!

I will update this lens when I find the book.