MONDAY DECEMBER 5
Fudge History
Before 1886, 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 a accidental "fudged" batch of caramels, hence the name "fudge".
In 1886, fudge was sold at a local Baltimore grocery store for 40 cents a pound. This is the first known sale of fudge. A letter, found in the archives of Vasser College, written by Emelyn Battersby Hartridge reveals that Emelyn wrote that her schoolmate's cousin made fudge in 1886 in Baltimore and sold it for 40 cents a pound.
In 1888, Miss Hartridge asked for the fudge recipe, and made 30 pounds of fudge for the Vassar Senior Auction. The recipe was very popular at the school from that point forward. Fudge became a new confection after word spread to other women's colleges of the tasty delight. Later, Smith and Wellesley schools each developed their own recipe for fudge.
PEANUT BUTTER BITES BLANCHE
3/4 CUP NON FAT DRY MILK
1/2 CUP SMOOTH PEANUT BUTTER
1/2 CUP LIGHT CORN SYRUP
2/3 CUP POWDERED SUGAR
IN A FOOD PROCESSOR PROCESS THE DRY MILK TO REAL FINE POWDER
IN ANOTHER BOWL COMBINE PEANUT BUTTER AND SYRUP
GRADUALLY ADD POWDERED SUGAR AND BEAT TILL SMOOTH
ADD DRY MILK LITTLE AT A TIME
STIR TILL MIXTURE CAN BE WORKED WITH HANDS
KNEAD ANY REMAINING DRY MILK INTO MIXTURE
ROLL INTO ROPES 1/2 THICK AND 2 1/4 INCHES LONG
WRAP IN CELLOPHANE OR WAX PAPER AND STORE AT ROOM TEMP FOR UP TO 3 WEEKS
TIGER BUTTER5 1/2 c. white sugar
2 sticks butter
1 (12 oz.) can evaporated milk
14 oz. jar marshmallow cream
1 lb. white chocolate, cut in sm. pieces or melt in microwave
1 tsp. vanilla
2 c. nuts OPTIONAL
Boil sugar, butter, and milk over medium-high heat about 12 minutes, stirring constantly. Remove from heat and add marshmallow cream, white chocolate, vanilla and nuts. Beat until hard and pour into greased pan 9 x 13 inches or larger (takes about 10-15 minutes). Note: For a more firm fudge add a little more white chocolate. Makes a lot and freezes well.
MOM'S EASY NEVER FAIL CHOCOLATE FUDGE MARY
13 CUP BUTTER
4 1/2 CUPS SUGAR
1 CAN EVAPORATED MILK
1 JAR MARSHMALLOW CREAM
13 OZ HERSHEY CHOCOLATE BAR GRATED
(2) 12 OZ PKG HERSHEY CHOCOLATE CHIPS
2 TSP VANILLA
1 TSP BURNT SUGAR FLAVORING
2 CUPS BLACK WALNUTS
COMBINE BUTTER, SUGAR, AND MILK AND BRING TO BOIL STIRRI9NG FOR 5 1/2 MINUTES
REMOVE FROM HEAT AND ADD REMAINING INGREDIENTS EXCEPT NUTS
STIR TILL MIXED WELL
FOLD IN NUTS
POUR INTO A BUTTERED JELLY ROLL PAN, ALLOW TO COOL
TIGER BUTTER
2 LB. MILK CHOCOLATE OR CHOCOLATE CHIPS
1 LB. ALMOND BARK
1 CUP PEANUT BUTTER
BUTTER A 10X15 INCH PAN
MELT CHOCOLATE AND SPREAD INTO PAN
COMBINE MELTED ALMOND BARK WITH PEANUT BUTTER
DRIZZLE OVER TOP OF CHOCOLATE
RUN A BUTTER KNIFE THROUGH MIXTURE TO GIVE MARBLE EFFECT
REFRIGERATE FOR NO MORE THAN 30 MINUTE
CUT INTO SQUARE