Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

fudge is a semisoft confection of American origin, also popular in Canada and the United Kingdom. From its first appearance in newspapers, magazines, cookbooks, and advertising pamphlets in the 1880s, fudge was promoted to the home cook and amateur candy maker as an innocent pleasure suitable for the domestic environment. Fudge was among the first candies to escape both the sexual overtones of luxury bonbons and the vulgar associations of penny candy. See bonbons and penny candy. Early handmade fudge was cut into squares or diamonds, heightening the contrast to the sophistication of professional confectionery. Fudge’s artlessness actually enhanced its appeal in genteel circles.