Fudge

Fudge (pronounced fuhj)

(1) A soft candy (sweet) made of sugar, butter, milk (or cream), often including chocolate or nuts.

(2) A polite alternative for “fuck” when used as an expletive (sometimes as “Oh, fudge”).

(3) In euphemistic slang, fecal matter; feces.

(4) In printing, a small stereotype or a few lines of specially prepared type, bearing a newspaper bulletin, for replacing a detachable part of a page plate without the need to re-plate the entire page (often called the “fudge box”).

(5) The bulletin thus printed, often in color.

(6) A machine or attachment for printing such a bulletin.

(7) As a Middle English surname, a diminutive of Fulcher.

(8) Nonsense or foolishness; to talk nonsense (often used as an interjection indicating a mild exclamation of annoyance).  To waffle, equivocate or hedge.

(9) Figuratively, light or frothy nonsense.

(10) To cheat.

(11) To fail to fulfil an obligation (often as “fudged” or fudging”).

(12) To avoid coming to grips with a subject, issue etc; to evade or dodge (often as “fudged” or fudging”); an unsatisfactory compromise reached to evade a difficult problem or controversial issue.

(13) To tamper with, falsify or misrepresent something, in order to produce a desired result or allow leeway for error (often as “a bit of a fudge”).  As a method, in engineering & IT, this is sometimes called the “fudge factor” (a quantity introduced to compensate for uncertainty).

Pre 1750: The verb fudge in the sense of “put together clumsily or dishonestly” may have been in use in the seventeenth century and may have been an alteration of the mid-sixteenth century fadge (make suit, fit), a verb of unknown origin.  In the eighteenth century the verb became associated especially with the language of sailors and it appeared often is ships’ logs.  The romantic story of the etymology of fudge coming to mean “lies! nonsense!” is that there was a certain Captain Fudge, infamous for “always bringing home his owners a good cargo of lies” according to a citation dating from 1700 and published in 1791.  Captain Fudge (a la Donald Trump’s later label for Ted Cruz) was known in the commercial shipping trade as “Lying Fudge”, and it may be his name reinforced this form of fadge in the sense of “contrive without the necessary materials”.  The Middle English surname Fudge was from Fuche, a pet form of the masculine proper name Fulcher, from the Germanic and meaning literally “people-army”.  Fudge is a noun & verb, fudger is a noun, fudged is a verb & adjective, fudgelike & fudgy are adjectives and fudging is a verb; the noun plural is fudges.

The use to describe the candy is mysterious but it certainly emerged in the US in the late nineteenth century and it too may have been linked with fadge (to fit), the idea being that the ingredients “merged together”.  Etymologists note that’s wholly speculative but all agree the sweet treat was first so named in women’s colleges in the US, the earliest known reference being from 1895 and other suggestions for the origin of the use in this context includes the idea of the concoction being “insubstantial” or perhaps the early recipes were “fudged” in the sense they were a product of trial and error, based on the long-time use of “fudge” in schools and colleges to mean a “a made-up story”.  That was a sense-development from Captain Fudge’s lies and “fudgy” stories were those especially implausible or “frothy & insubstantial” and the early form of the candy may have been less dense than the modern recipes produce.  No etymologist appears to support the suggestion there was any connection with “fudging” (ie “breaking or bending”) the dormitory rules in women’s colleges.  Fudge in the 1670s was used to mean “clumsily to contrive” and it’s this use which is thought perhaps an expressive variant of fadge (to fit, agree, do) which was akin to the Middle English feien and the Old English fēgan (to fit together, join, bind).  From this ultimately can be traced the modern uses which relate to “nonsense; fakery etc” but there is the suggestion of a link with the provincial French fuche & feuche (an exclamation of contempt from Low German futsch (begone).  Some sources list fudge as a euphemism for "fuck" but it's really a "polite substitution" because it's an alternative not to a description of the sex act but "fuck" as an expletive (thus "oh fudge", "Fudge!" etc).  Some slang dictionaries have listed fudge in that euphemistic sense but there's scant evidence of use.  

Uranus Fudge Factory, 14400 State Hwy Z, St Robert, Missouri 65584, USA.

In idiomatic use, to fudge something is to alter its true state, usually to conceal or misrepresent something inconvenient or to disguise some flaw but “to fudge” is suggestive of something benign rather than anything dishonest.  The fudge is very much the “white lie” of untruths; one might fudge one’s age or height on Tinder (presumably, other stuff may be fudged on Grindr) and touching-up one’s photograph to look a little better is “fudging it”.  Apparently not widely used in the “G” & “B” factions of the LGBTQQIAAOP community, the various uses of the word based on it being euphemistic slang for fecal matter or feces, are all derogatory.  The “fudge tunnel” is the anus, a “fudge packer” a male homosexual who practices anal sex (either as a top or bottom) and during the act once can be said to be “packing fudge”.  The most infamous use of the gay slur came shortly after “closetgate”, controversy which ensued after the 2005 South Park episode Trapped in the Closet, a parody of the Church of Scientology in which the Scientologist film star Tom Cruise (b 1962) refuses to come out of a closet.  Not discouraged by the threat of writs, South Park later featured an episode in which the actor worked in a confectionery factory, as a fudge packer, packing fudge into cardboard cartons.

The BBC’s Dark Chocolate Fudge

Ingredients

300ml whole milk
350g caster sugar
100g unsalted butter
1 teaspoon vanilla extract
100g dark chocolate, chopped
Optional toppings: chopped nuts, toffee pieces, mini chocolate buttons.

Method

(1) Line 180-200 mm (7-8 inch) square tin with greaseproof paper.

(2) Put the milk, sugar and butter in a heavy-based saucepan.  Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted (should take about 7 minutes).

(3) Bring to the boil for 15-22 minutes, stirring the whole time.  The mixture will bubble up and when it does, remove from the heat and keep stirring it until it sinks back down. Then return it to the heat, repeating the process if necessary.

(4) Start to take the temperature after about 15 minutes (but continue to stir or the mix will burn on the bottom).  The time it takes to come up to temperature will vary, depending on ambient conditions.  Once it reaches 115^oC (240^oF) as measured by a probe) remove from the heat and stir in the vanilla extract and a generous pinch of sea salt.  Leave the mix to cool for 5 minutes.

(5) Vigorously stir in the chopped chocolate and keep stirring until the chocolate has melted (initially it will split but keep stirring and it will come back together).  Quickly pour the mixture into the prepared tin, leaving it to set at room temperature.

(6) When the fudge has cooled to the point of being warm (rather than hot), the optional toppings (nuts, toffees, mini chocolate buttons et al) may carefully be place or scattered according to preference; gently press into the fudge until they stick.  The reason this can’t be done while the fudge is hot is the toppings will be prone to melting.  Once set, cut the fudge into small pieces and store in a sealed container.

Dark chocolate fudge (left) and Mamie Eisenhower's Chocolate Fudge (Million Dollar Fudge) (right). 

For those who prefer something sweeter, the classic choice is Mamie Eisenhower's (1896-1979) Chocolate Fudge, the recipe made famous by the First Lady of Dwight Eisenhower (1890-1969; US president 1953-1961).  One of the few things about which Republicans and Democrats now agree is the creamy and sweet concoction is a fine thing and the recipe has a long history in the US as “Million Dollar Fudge” although despite the connotations in that, it’s attraction was it was quick and easy to prepare and the ingredients were readily available in any corner store in the country.

Getting fudged: Lindsay Lohan before (left) and after (right) the application of fudge.  Such results are not possible with all hair types but this does illustrate what fudge can achieve. 

Hair styling products (collectively called “product”) like fudge, wax, mousse, and gel are all used as a final finish to a hairstyle but serve different purposes, providing various levels of texture, hold and shine and the choice of which to use is dictated by the critical variables of hair length, thickness and the effect desired.  Fudge is thick & creamy to ensure a strong hold is achieved and it’s noted for providing a matte finish.  Fudge is ideal for defined, structured styles which need to remain in place and can work with short hair to achieve a look which is severe without being too spiky.  For the spiky look, the product of choice is either wax or gel.  Wax is thick and sticky product and can be hard to work with but does offer a medium to strong hold and (if properly applied), a natural finish.  Wax has the advantage of being versatile and can be used for a wide range of styles and is the best product for creating texture and separation in short to medium-length hair, especially if a textured, tousled look is desired; many hairdressers will use only wax when creating a JBF.  Gel is a thick, viscous substance which is the go-to product fort slicked-back or spiky styles where the need is for sleek, polished or wet-look hair which needs the maximum hold and control.  If someone’s hair looks like a helmet, that look has probably been attained with gel.  Mousse is different.  It’s lightweight, foamy and essentially allows a framework to be built-into the hair, adding volume although it provides only a light to medium hold and can’t withstand threats like strong breezes.  Mousse is good at adding body and bounce and, if well done, the increase in functional volume can be extraordinary and the dramatic styles applied to some models for static photo-shoots are usually mousse-heavy and despite the appearance, mousse usually leaves a soft, touchable finish.