Think of fudge as the “mystery dessert.” We know how it’s made: It’s a chemical reaction.
Sugar is dissolved in cream and butter, with corn syrup in the mix to keep large sugar crystals from forming. This mixture is cooked, then slowly cooled to form small crystals.
What’s not clear is the identity of the person who first discovered how to do this. All we know is that sometime in the 1800s, a chef was trying to make caramel, but messed up (or “fudged”) the recipe, leading to a whole new confection.
This chef’s identity has been lost to history. The first name associated with fudge is Emily Hartridge, a Vassar College student who introduced fudge to her school in 1888, helping to lead to its popularity at other women’s colleges.
As time went on, more and more people would tinker with the recipe, coming up with their own takes on fudge.
We’re proud of own version of fudge here at Skip’s. And we think fudge should be for everyone, which is why we make high-quality peanut-free and nut-free fudge for people with peanut/tree nut allergies.
Skip’s carries a range of different fudges, including chocolate, vanilla, chocolate-marshmallow and more, along with special seasonal flavors of peanut-free and nut-free fudge.