Although the word fudge can be defined differently, none of them are synonymous with the old time, family favorite, premium chocolate fudge. In the United States, the word fudge nearly always means a mouth watering, rich, creamy chocolate treat. At times you can find the word fudge used on packaging of brownies and cakes, but this just means they have got more chocolate flavoring.

Everybody loves eating flavorful, creamy fudge, but people think it is hard to make. The earliest recipes were a little vague and really difficult. The degree of difficulty depended on the kind of ingredients, the quality of equipment, which recipe was used and the patience taken to make it right. Also, continual stirring and being aware of the cooking time, and accurate measurements were critical for perfect fudge candy. Stirring at the right time, and bringing the ingredients to the correct temperature are also needed to make the fudge smooth, creamy and not grainy. It can also be extremely easy to under cook or over cook this confectionery treat, which can result in the candy not setting up correctly or the unsatisfying taste of scorched ingredients.

In contrast with favorite candies dating back thousands of years, fudge is relatively young. Some of the earliest fudge flavors were vanilla, chocolate and brown sugar penuche. Mackinac Island, in Michigan has become the fudge capital of the U.S. And nowadays the mixtures of fudge ingredients or fudge flavors are almost endless. A few of them are: vanilla cherry chocolate chip, raspberry coffee, vanilla caramel, lemon butter, chocolate cappuccino, maple walnut, peanut butter, chocolate cheesecake, dark chocolate and chocolate caramel pecan.

According to history (although often disputed) fudge was developed accidentally by a batch of failed candy; likely caramels, sometime around the year 1886. From this flawed batch of candy came the exclamation of or the phrase 'oh, fudge!' The initial written documentation of fudge was in a letter from Poughkeepsie, New York. Emelyn Battersby Hartidge, a student from Vassar College, stated that a friend's cousin made fudge. In Baltimore in 1886, the candy was sold for 40 cents a pound. Emelyn got the recipe a few years later and made 30 pounds for the Senior Auction at Vassar. Other colleges like Smith and Wellesley then developed recipes of their own for this sweet confectionery.

Fudge by definition is a rich and creamy candy. It is a soft confection, generally very smooth and made using fresh butter, sweet cream, sugar, corn syrup and often some different incredible flavorings. Flavorings could be butterscotch, vanilla, white chocolate, chocolate, buttermilk, flavored gelatin, peanut butter, kool aid, Kahlua, pumpkin, mint, bourbon or even maple. Fudge might have nuts, such as hazelnuts, pistachios, walnuts, pecans, roasted macadamia nuts, or almonds. Other ingredients found in decadent or unusual fudge might be: popcorn, crackers, candy canes, cheese, lime peel, coconut, candy bars, pineapple chunks, espresso beans, chocolate chips, cookie wafers, caramel, cherries and other dried or candied fruit, chocolate chunks, or marshmallows.

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