Everyone likes sweet, rich fudge, but it is often thought to be hard to make. Original fudge recipes were a little unclear and very difficult. The degree of difficulty had to do with how good the equipment was, the recipe used, the ingredients and the patience taken to make it right. Also, being certain of the cooking time, exact measurements and continual stirring were an integral part of the perfect fudge. Getting the ingredients to the right temperature, and stirring at the right time are both needed to make the fudge creamy, smooth and not gritty. It is also very easy to under cook or over cook this delicious treat, which often results in the candy not setting up or scorching.

Although the word fudge can be defined differently, none of those meanings are synonymous with the old time, family favorite, premium chocolate fudge. In America, the word fudge is nearly always associated with a tantalizing, rich, creamy candy made with chocolate. At times you can find the word fudge is used on the packaging of cakes or brownies, but this only means they've added some extra chocolate flavor.

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

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

In contrast with other favorite candies and sweets that go back thousands of years, fudge is relatively young. Earlier fudge flavors included vanilla, chocolate and brown sugar penuche. The state of Michigan has become the fudge capital of the United States. Nowadays, the flavors or mixtures of ingredients are nearly endless. A few of them are: raspberry coffee, chocolate cappuccino, maple walnut, vanilla caramel, lemon butter, vanilla cherry chocolate chip, peanut butter, chocolate cheesecake, dark chocolate and chocolate caramel pecan.

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