Fudge is a type of sugar candy that is made by mixing sugar, butter and milk by heating it at 116°C (240°F) until it reaches the softball stage and then beating it while it is cooling down, giving it a smooth, creamy consistency. Sometimes fruits, nuts, chocolate, caramel, candy and other flavors are added either inside or on top.

Fudge is often purchased as a gift in a gift store in tourist areas and attractions.
In a 1921 letter from Emelyn Battersby Hartridge, she reports that she bought a box of fudge for 40 cents a pound in 1886 in Baltimore, Maryland. She was a student at Vassar College in Poughkeepsie, New York, and claimed that she introduced it there in 1888 by selling her own batch of 14 kg (30 lb). In the diary of another student, the production of “Fudges” is mentioned in 1892. A letter from another student at Vassar College in 1893 describes that “fudges” contain sugar, chocolate, milk and butter. A recipe for “Fudges at Vassar” was printed in The Sun in 1895. Although the sweets are described as “Vassar chocolates,” the recipe given is made with sugar, milk, butter, and vanilla extract.

This popular confectionery also spread to other women’s colleges. For example, Wellesley College and Smith College have their own versions of a late 19th or early 20th century fudge recipe.
Fudge makers developed a variety of flavors and additives as it grew beyond its popularity in colleges.

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