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The Original Murdick's Fudge shop on Main Street in downtown Mackinac Island, Michigan on July 1, 2020. Bob Benser Sr., who bought the business from its original owners, the Murdicks, died Saturday.
In 1887, though, the Murdick family opened the first candy shop on the island. [40] Fans were used to send the scent of their fudge out into the community to draw in customers, and the scent of fudge, as well as the increase in shop openings, became commonplace on the island. [ 41 ]
The Murdick's claim is backed up by a link to Murdick's web site. The Berger Cookie page mentions that DeBaufre was founded in 1835 but does not say when the cookie was invented. It does mention that the frosting is derived from “a German recipe”, which means that even if the frosting is fudge (and it's not clear that it is) DeBaufre is not ...
Fudge is made at the "soft ball" stage, which varies by altitude and ambient humidity from 235 °F (113 °C) to 240 °F (116 °C). Butter is then added to the mixture and the fudge is cooled and beaten until it is thick and small sugar crystals have formed. [2] The warm fudge is sometimes poured onto a marble slab to be cooled and shaped. [11]
Pour the fudge mixture into the prepared pan and smooth the top. Cool in the refrigerator for at least 2 hours. Remove the parchment paper or foil from the pan.
Fudge is a lesson in chemistry—and also a lesson in patience and restraint. After the mixture raches the soft-ball stage, you want to let the fudge cool to about 115° without stirring.