Fondant’s origin is unclear, but its history dates back to at least 1886. Fudge’s exact origin is disputed, but it’s believed to be an American invention. Both require crystallization, but fudge has larger crystals, giving it a grainy texture. Recipes for fudge began appearing in girls’ schools in the late 1800s, and different variations emerged. Corn syrup was later used for foolproof recipes.
The origin of fondant is unclear, but the history of fondant can be traced back to at least 1886 CE. The exact origin and inventor of fudge remains in dispute, but some experts believe that the word “fudge” was first applied to a batch of bungled candies, causing the exclamation “Oh fudge!” Many food historians believe that fudge, as it exists today, is an American invention.
Fudge is a crystal clear pastry. Unlike many other types of candies, such as taffy and caramels, which forgo crystallization, crystal formation is necessary for the creation of fondant. This process creates a candy that is firm but smooth since the crystals are so small they don’t have a grainy taste or appearance. The fondant mixture, which must contain sugar, butter and milk, must be properly prepared and cooled to create sugar crystals of the right size. If the process is not done correctly, the crystals will form too soon and either outgrow or never form, resulting in a caramel-like candy.
The history of fudge may predate the US foundation, and experts are quick to point out the similarities between fudge and tablet, a tartan confection. Tablet is first mentioned in Lady Grisell Baillie’s Family Book, which was written between 1692 and 1733 CE. The process of making the tablet begins the same way as the fudge, by boiling sugar, milk and butter until they reach the soft ball stage at 235-240 degrees F (113-116 degrees C), at which point the mixture is removed to be heated and allowed to cool. Crystallization occurs in tablets, but large crystals form, giving the candy a grainy, brittle texture that’s quite different from the soft, smooth texture of fondant.
Emelyn BattersHartridge documents the first sale of fudge, writing a letter in 1886 stating that a schoolmate’s cousin had sold fudge for 40 cents a pound in Baltimore. In 1888, Mrs. Hartridge, still attending Vassar College in Poughkeepsie, New York, wrote that she had gained a whopping 30 pounds of candy for the Senior Auction. Fudge quickly became close to Vassar, and before long, recipes for the confection began appearing in other girls’ schools. The Smith and Wellesley schools adapted the so-called original recipe into their own versions.
Vassar’s recipe called for white sugar, cream, unsweetened chocolate, and butter. The Wellesley College creation modified the original recipe slightly only by adding marshmallows, which prevents the fudge from collapsing as it cools. Smith College’s recipe was the first to deviate from the original, adding extra butter with brown and white sugar, molasses and vanilla. Each of these recipes is notoriously delicate. The story of fudge changed forever when corn syrup, which retards crystal formation, was first used for foolproof recipes.
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