— Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011
The origin and history of fudge is unclear, but fudge is thought to be an American invention. Most believe the first batch was a result of an accidental botched or “fudged” batch of caramels where chocolate was accidentally added in, hence the name “fudge.” The first known sale of fudge was in 1886 in Baltimore and sold for 40 cents a pound. In 1888, a student asked for the fudge recipe, and made 30 pounds of fudge to sell at the Vassar Senior Auction. Fudge became the new fashion confection after word spread to other women’s colleges of the tasty confection. Later, Smith and Wellesley schools each developed their own recipe for fudge.
Prep Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes
Yield: 48 pieces
1 1/2 cups granulated sugar
2/3 cup evaporated Milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups Choclatique Dark Chocolate Chips
3/4 cup dried cherries (or candied), coarsely chopped
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
- Line an 8-inch-square baking pan with foil.
- Combine the sugar, evaporated milk, butter and salt in medium, heavy-bottom saucepan. Bring to the mixture to a rolling boil over medium heat, stirring constantly.
- Boil, stirring the mixture constantly, for 4 minutes. Remove from heat.
- Stir in the marshmallows, chocolate chips, dried cherries and extracts.
- Using an electric mixer, vigorously blend for 2 minutes or until marshmallows are fully incorporated.
- Pour into the prepared baking pan.
- Refrigerate for about 2 hours until firm.
- Lift from the pan; remove foil. Cut into 48 equal pieces.
ChefSecret: For a delicious variation on this fudge recipe substitute the cherries with a dried berry blend, dried blueberries, apricots, candied pineapple, walnuts, almonds or pistachios.