Homemade Fudge Mini-Series Blog 4 - Facts about Fudge
Welcome to the last blog in our Homemade Fudge mini-series. In this blog, we’re sharing some facts about delicious Homemade Fudge!
Where does Fudge come from?
Many people think Homemade Fudge originated from a batch of toffee that went wrong at a college in America in the 19th century and that could be completely true for the American whipping cream-style Fudges. Another theory is that the more traditional butter-based British Fudge has been a creation from sweet treats such as Scottish Tablet and Lancashire Crumble, which were being handmade as early as the 18th century! Fudge has multiple variations and recipes, however, the trick with Fudge is finding the right type of Fudge you enjoy.
Is all Fudge Gluten-Free?
Every Handmade Fudge product that we make is gluten-free and we ensure we lab test our products for your safety and peace of mind. Our recipes are old fashioned and naturally free from Gluten. However, not all Fudge is gluten-free, many ‘chewier’ Fudges contain Glucose Syrup which comes from Barley or Glycerin and can also be derived from a non-gluten-free base. You should always check the packaging or ask those who made it before eating Homemade Fudge if you are uncertain. Although our base Fudge Recipe is Gluten Free we also DO NOT add anything to our wonderful range of flavoured Handmade Fudges that contain Gluten.
Can you make Fudge in a microwave?
The simple answer is no. You can make something sugary which some people may call Homemade Fudge in the microwave, but we wouldn’t call it good Homemade Fudge. The procedure of melting, boiling and stirring over a period of time until the mixture reaches a certain temperature determines not only how smooth your Fudge will be but also the flavour. When you slow cook your Fudge, it allows for caramelisation of the sugar which brings the most amazing Fudge Flavours and that’s not something you can achieve in a microwave.
Is a copper pan better for cooking Fudge?
A copper pan is a traditional choice for cooking with any form of hot sugar, although having tried a large copper pan for ourselves, we couldn’t see any great benefit to the final product. In fact, because the copper conducted the heat so well we found it rather temperamental to deal with, particularly on damp, wet or humid days. It is expected that many people would disagree with our experience, however, a copper pan is quite an expensive investment for no real difference in taste in our opinion.
We hope you enjoyed our final blog in the Homemade Fudge mini-series. Leave us a comment below to let us know your thoughts and stay tuned for the next series!