Now what do you know about fudge?
Fudge originates not from Devon or Cornwall, as many people imagine, but was in fact ‘born’ at a female college in Virginia, USA. A college lecturer was taking a class in toffee making when the temperature of the concoction was not taken high enough. The end product was called ‘fudge', which is why the term ‘fudge’ is used to indicate a mistake or error.
One of the first documentations of American-style fudge (containing chocolate) is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate’s cousin made fudge in Baltimore, Maryland in 1886 and sold it for 40 cents a pound. Miss Hartridge got hold of the fudge recipe, and in 1888, made 30 lb (14 kg) of fudge for the Vassar College Senior Auction.
Browne’s fudge recipes are quite similar to the original American with pure ingredients like butter, cream and Browne’s chocolate used. Clearly the American’s cannot claim origin on Clotted cream and our recipe is based on an old Cornish secret method.
We do get very upset with the widespread use of hydrogenated fats in fudge, if you purchase Browne’s fudge you are safe from this food industry scourge.
A selection of our fudge
Chocolate enrobed coffee fudgeBrowne's has been making fudge for many years but this is the first time th...
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