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15 Rich Facts About Fudge

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H/T Mental Floss.

A look at some of the history of fudge.

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You probably know the basics about this decadent dessert: It’s rich, it’s creamy, and it comes in a variety of mouth-watering flavors. (Red velvet cake batter fudge? Yes please!) But there is plenty more fun trivia to digest. In honor of National Fudge Day, we’re serving up the sweetest morsels.

1. WHEN THE DESSERT WAS INVENTED, IT CHANGED THE PREVIOUS MEANING OF FUDGE.

In the late 17th century, fudge was a verb meaning “to fit together or adjust [clumsily].” Then around 1800, the word was used to mean a hoax or cheat. By mid-century, the use of the term “Oh, fudge!” as a kid-friendly expletive had come into favor, and was often used when something had been messed up. It’sbelieved that the first batch of fudge was created when someone was trying to make caramels and “fudged” up. The name stu

The earliest origin story for fudge dates back to 1921, when Emelyn Battersby Hartridge, a former Vassar student, wrote a letter describing her introduction to the treat. She claims that while attending classes in 1886, a classmate’s cousin living in Baltimore made the dessert, and this was her first knowledge of it. She also mentions a grocery store, probably in Baltimore, that sold fudge for 40 cents a pound.

3. THE TREAT BECAME WILDLY POPULAR AT VASSAR.

Two years after discovering fudge, Battersby Hartridge got ahold of the recipe and made 30 pounds of it for the Vassar Senior Auction. In Vassar, The Alumnae/i Quarterlythey claim the sweet became so favored that “students would make it in the middle of the night, dangerously diverting the gas from their lamps for the task.”

4. STILL, IT TOOK A WHILE FOR COMPANIES TO MASS-PRODUCE IT.

Skuse’s Complete Confectioner was known as a guide for all things dessert—but the first editions of the book, printed in the late 1800s, didn’t include any recipes for fudge. In later editions, they made up for lost time, including recipes for rainbow fudge (food colorings), Mexican fudge (raisins, nuts, and coconut), maple fudge, and three types of chocolate fudge.

5. AMERICANS MAY HAVE STOLEN THE CONCEPT FROM THE SCOTS.

Fudge is thought to be a descendent of tablet—a medium-hard confection from Scotland. The two treats use similar ingredients, but fudge is richer, softer, and slightly less grainy than its European cousin.

6. THERE’S A WORLD RECORD FOR THE LARGEST SLAB.

The 5760-pound behemoth was crafted at the Northwest Fudge Factory in Ontario, Canada in 2010. It reportedly took a full week to make, and while 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.

7. MAKING FUDGE TAKES SOME SCIENCE.

Early fudge recipes were prone to disaster, with one 1902 magazine explaining “fudge is one of the most difficult confections to make properly.” With candy thermometers not becoming commonplace for several years, most recipes required boiling and hoping for the best. Eventually more foolproof recipes were created that included corn syrup (which helps prevent the crystallization that can result in a gritty texture) and condensed milk or marshmallow crème.

8. IT’S NOT ALL THAT DIFFERENT THAN FONDANT.

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.

9. A TINY ISLAND IN MICHIGAN CONSIDERS ITSELF THE FUDGE CAPITAL OF THE WORLD.

There are upwards of a dozen fudge shops on 4.35-square mile Mackinac Island in northern Michigan. (Permanent population on the tourist destination: just shy of 500, per the 2010 census.) 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.

10. MACKINAC ISLAND CRANKS OUT OVER 10,000 POUNDS OF FUDGE DAILY DURING PEAK SEASON.

For production, fudge makers ship in about 10 tons of sugar each week and roughly 10 tons of butter each year. Every August, the island hosts the Mackinac Island Fudge Festival, complete with events like Fudge on the Rocks, where local bartenders craft fudge-y libations.

11. FIRST LADY MAMIE EISENHOWER WAS A HUGE FUDGE FAN.

She even crafted her own recipe—named Mamie’s Million-Dollar Fudge—which her husband, Ike, quite liked. It included chopped nuts and marshmallow crème.

12. THE HOT FUDGE SUNDAE WAS CREATED IN HOLLYWOOD.

C.C. Brown’s, an iconic ice cream parlor on Hollywood Boulevard, was credited for dreaming up the idea to drizzle melted fudge over ice cream in 1906 (earlier sundaes had other syrups, like cherry). Sadly, the shop closed in 1996, but the treat remains popular.

13. THE BRITS HAD A SWEET NAME FOR FUDGE.

A description of fudge, found in the 1920 tome Harmsworth’s Household Encyclopedia, read, “A sweetmeat that hails from America, but is now popular in other countries.” (To be fair, in the UK the term “sweetmeat” is applied to a variety of sweet treats.)

14. AT ONE POINT, YOU COULD BUY A LIFETIME SUPPLY OF FUDGE.

Harry Ryba, known as the fudge king of Mackinac Island, once offered to mail out a lifetime supply of the candy—three pounds a month—to any customer willing to pay $2250 upfront. “A lifetime, being yours or mine, whichever ends sooner,” he said, per The New York Times. Not a bad deal, considering he passed away at age 88.

15. FUDGE CAN KEEP FOR A LONG TIME.

Airtight packages of the confection can be frozen and stored up to a year without losing any flavor, which means that you can feel free to give in to temptation and buy a larger chunk while on vacation this year. And about that lifetime supply…

All images via iStock.

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