Fudge brownie calories

For the television series, see Hot Fudge. Fruits, nuts, chocolate, caramel, candies, sweets, and other flavors are sometimes added inside or on top. Fudge is often bought as a gift from a gift shop in tourist areas and attractions. Fudge originated in the US during the late fudge brownie calories century.

The term fudge is said to have come in the 17th century from the interjection fadge, meaning “to fit together in a clumsy manner”, and was originally used as a verb. Recipes were printed in many periodicals and advertisements during the 1880s. In a letter written by Emelyn Battersby Hartridge, she recounts the purchasing of a box of fudge for 40 cents a pound in 1886 in Baltimore, Maryland. Fudge shops in tourist places such as Mackinac Island in Michigan began opening in 1887. Fudge-making was popular at women’s colleges. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources.

This section possibly contains original research. One of the most important attributes of fudge is its texture. In forming a fondant, it is not easy to keep all vibrations and seed crystals from causing rapid crystallization into large crystals. The endpoint temperature separates hard caramel from fudge. The higher the peak temperature, the more sugar is dissolved, and the more water evaporates, resulting in a higher sugar-to-water ratio. Before the availability of cheap and accurate thermometers, cooks would use the ice-water, or cold-water, test to determine the saturation of the confection.