Fudge is simply a drier version of fondant, made by boiling sweetened milk to the soft-ball stage and then beating the mixture until it cools to a smooth, creamy texture, allowing to fully cool before cutting.

Historically Fudge first appears in America: historians still dispute the exact inventor and exact origin, but they agree it was most likely the result of a accident with a bodged (“fudged”) batch of caramels, when the sugar was allowed to recrystallise.

The first recipes were like science experiments full of:

Precise measurements, cooking time and constant stirring were essential for perfect fudge.

The recipe looks simple—heat a mixture of sugar, butter and milk or cream to the soft-ball stage (224°-238°F), then beat it to a smooth, creamy consistency while it cools.

But it is easy to undercook or overcook a batch (not every home cook had—or has—a candy thermometer) and to end up with “crystallised” fudge through insufficient stirring.

As a result, “foolproof” recipes were developed for the home cook that included corn syrup, which prevents crystallisation and produces smooth fudge.

Later recipes substituted sweetened condensed milk, marshmallow creme, or other ingredients for the milk/cream that were better guarantees of a perfect fudge texture.

Of course, they didn’t guarantee the same creamy taste as the original recipe, which is provided on Page 2. If you want the best-tasting fudge, forget the sweetened condensed milk, corn syrup and marshmallow cream and go for the original ingredients.