fudges

Fudges are soft confections typically made from sugar, butter, and milk or cream, heated to a precise temperature and then beaten as they cool to develop a creamy texture. Chocolate fudges are the most common variety, but there are many flavors, including vanilla, white chocolate, peanut butter, and maple, often with nuts such as walnuts or pecans added for texture.

Fudges originated in North America in the 19th century. The exact origin is unclear; early recipes appeared in American cookbooks in the late 1800s, and several origin stories—such as a mishandled batch at a girls’ school—have circulated since that time. Regardless of origin, fudges became a popular homemade treat and later a staple in candy shops and holiday gift assortments.

Traditional fudges are made by cooking a syrup of sugar, milk, and butter to the soft-ball stage (roughly 235°F / 113°C), then removing from heat and beating the mixture until smooth and creamy before pouring into a pan to set. Modern methods include microwave and the use of candy thermometers. The texture depends on precise temperature control and thorough beating; overbeating can lead to graininess.

Fudges should be kept refrigerated if not consumed soon, especially with perishable add-ins; they can be wrapped in parchment or stored in an airtight container at room temperature for several days. Freezing is possible for longer storage.