Fudge. A mainstay of our British seaside experience and something which, for all intents and purposes, is an inevitable souvenir gift for anyone back at home. Chances are, if you aren’t given fudge by a returning seaside holiday-maker, then it would probably be a stick of rock instead!
As synonymous as it is with the British seaside getaway, it very likely did not originate on these shores. In fact, all signs point towards it having come from the United States of America in the late 19th Century.
Our first written evidence comes from a student at Vassar College, New York who talks about a fudge recipe from a cousins friend. She created fudge for a college auction which became so popular that it started a trend for fudge in other colleges, who began to make their own versions. It is generally considered to have been made by mistake, which would make sense given the name and common turn of phrase relating to Fudge.
That doesn’t mean that we didn’t do what we do well and recreate a recipe according to our preference in taste. British methods use butter whereas American recipes use whipped cream. This is also evident in the typical flavours found on either side of the Atlantic. In the USA, chocolate, peanut butter & maple are often associated. In Britain, rum & raisin, clotted cream and toffee are traditionally more popular.
Give fudge a try with our recipe below!
397g Condensed Milk
450g Demerara Sugar
Line a small, square (20cm) tin with baking paper
Combine all the ingredients in a large saucepan and place over a low heat, stirring until the sugar dissolves.
Bring to the boil, then allow to simmer for 15-20 minutes. Stir constantly to avoid the mixture sticking to the pan.
Remove the fudge from the heat and leave to cool for 5 minutes.
Spread out in the lined tin and cover with baking paper. Transfer to the fridge for 1 hour to set before cutting in to squares to serve.
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