According to legend, (although disputed) fudge was created accidentally by a failed batch of candy; likely caramels, sometime around 1886. From this failed batch of candy came the exclamation of or the term 'oh, fudge!' The very first written documentation of fudge was in a letter from New York. Emelyn Battersby Hartidge, a Vassar College student, said that a schoolmate's cousin made fudge. In Baltimore in 1886, the confectionery was 40 cents per pound. A few years later Ms. Hartidge was given the recipe and made 30 pounds for a Vassar Senior Auction. Other colleges (Smith and Wellesley) later made their own recipes for this sweet confectionery.

While the actual word fudge has other meanings, none are equal to the timeless family favorite, premium chocolate fudge. In the U.S., the word fudge almost always means the rich, creamy, tantalizing chocolate candy. At times you will find the word fudge used on the packaging of cakes or brownies, but all that really means is that they've added a little additional chocolate flavoring.

Compared to other sweets that date back a thousand years and more, fudge is fairly young. Some of the earliest fudge flavors were chocolate, vanilla and brown sugar penuche. The state of Michigan has become the fudge capital of America. Nowadays, the mixtures of ingredients or flavorings are nearly endless. A few of them are: maple walnut, chocolate cappuccino, vanilla cherry chocolate chip, raspberry coffee, lemon butter, vanilla caramel, chocolate caramel pecan, dark chocolate, peanut butter and chocolate cheesecake.

Fudge by definition is a creamy and rich confectionery treat. It is a semi-soft candy, ordinarily very smooth and made with fresh butter, corn syrup, sugar, sweet cream and often some mouth watering flavorings. Flavorings may be vanilla, white chocolate, butterscotch, chocolate, kool aid, Kahlua, peanut butter, flavored gelatin, buttermilk, pumpkin, maple, bourbon or even mint. Fudge may contain various nuts, such as pecans, hazelnuts, pistachios, walnuts, roasted macadamia nuts, or almonds. Other ingredients found in some of the more unusual or decadent fudge could be: crackers, cheese, popcorn, candy canes, candy bars, pineapple chunks, lime zest, coconut, cookie wafers, chocolate chips, caramel, espresso beans, marshmallows, chocolate chunks, or cherries and other candied or dried fruit.

Everyone loves to eat creamy, rich fudge, but it is considered a hassle to make. Early recipes were quite difficult and vague. The degree of difficulty had a lot to do with the ingredients, the quality of equipment, which recipe and the patience taken in order to make it right. Also, continual stirring and being sure of the exact measurements, and cooking time were critical for perfect fudge. Stirring at the proper time, and bringing the ingredients to the correct temperature are also important in order for the fudge to be creamy, smooth and not gritty. Moreover it could be really easy to under or over cook this delicious treat, which can result in it not setting up correctly or the unsatisfying taste of scorched ingredients.

Author's Bio: Anna McAnthony is a staff writer for http://www.chocolategourmetcandy.com, and has been researching and writing articles on chocolate and chocolate candy for several years. Visit http://www.chocolategourmetcandy.com for more information.