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Speaker 1: Ridiculous History is a production of I Heart Radio. Welcome

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Speaker 1: to the show Ridiculous Historians. As always, thank you so

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Speaker 1: much for tuning in. My name is Ben. This is

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Speaker 1: an interesting one today. I gotta ask, um, you know,

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Speaker 1: when you hear the word fudge, what do you think

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Speaker 1: of inferior chocolate? Here we go, Uh, super producer, Casey Pegrom,

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Speaker 1: what about you? I like fudge, So I'm gonna say

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Speaker 1: it is a not a superior chocolate per se, but

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Speaker 1: you know it's on equal footing with milk chocolate or

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Speaker 1: chocolate or any of the other fine chocolate products. That

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Speaker 1: to disagree, my friend, I will I will say, like

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Speaker 1: I do have experiences of going to like Helen Georgia

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Speaker 1: and like getting fudged there and it's just too much.

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Speaker 1: It's just too heavy and you feel sick for like

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Speaker 1: the rest of the day after you consume it. So moderation,

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Speaker 1: But um, yeah, I like, I like a little fudge now.

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Speaker 1: And then I guess my thing is I'm known by

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Speaker 1: the way, I just don't know what it is like

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Speaker 1: is it's like it's almost chocolate, it's almost caramel, it's

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Speaker 1: bordering on cake. It's just it occupies this liminal space

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Speaker 1: of confections that I just can't quite wrap my head around. Yeah, yeah,

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Speaker 1: that that's my take on fudge. It's also a fun

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Speaker 1: substitute word for a naughty word aspect of it. It's funny.

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Speaker 1: We Uh, we were supposed to start recording about a

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Speaker 1: half hour ago, but we ended up just shooting the

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Speaker 1: breeze about multiple things, including the most famous use of

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Speaker 1: fudge as a curse word I think was in the

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Speaker 1: Christmas Story. Uh. And you're right, I like the freeze

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Speaker 1: liminal space here because I like, maybe like you k cy,

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Speaker 1: I like many people associate fudge with stuff you would

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Speaker 1: see in like a country store on a rural road trip,

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Speaker 1: next to the pepper jelly or whatever. And I think

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Speaker 1: most of us associate fudge with chocolate. But it doesn't

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Speaker 1: have to be right. There's maple fudge. There's all kinds

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Speaker 1: of fudge in there, like a seventies kind of southern

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Speaker 1: rock band called Vanilla Fudge. Oh. Absolutely, there is anybody

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Speaker 1: that saw the Tarantino movie once by a time in Hollywood.

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Speaker 1: The climax of that movie is a vanilla fudge. Oh

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Speaker 1: that's the uh set me for you? Why don't you

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Speaker 1: babe that that whole thing's somebody else's song, but it's

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Speaker 1: their version, and if you go on YouTube and look

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Speaker 1: up the live version, it is the most seventies thing

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Speaker 1: you will ever see in your life. I love it. Well,

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Speaker 1: we've got to stop the show for a second because

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Speaker 1: we have to check out Vanilla Fudge. I can't believe

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Speaker 1: someone beat us to that name. We're gonna have to

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Speaker 1: come up with something new for our band. But while

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Speaker 1: we're exploring that, we have to tell you, I don't

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Speaker 1: know about you, guys, but I just found out that

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Speaker 1: I didn't know anything about fudge, like the history of fudge,

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Speaker 1: the actual origin story, in the genesis of it. Fudge

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Speaker 1: is first off, much more recent invention than I had thought.

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Speaker 1: I don't know about you guys. And secondly, as we're

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Speaker 1: gonna find today, fudge was in its heyday associated not

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Speaker 1: with like rural country stores or cracker barrels or whatever,

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Speaker 1: but it was associated instead with a bit of rebellion. Yeah,

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Speaker 1: it's true. I didn't realize it was such a relatively

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Speaker 1: modern invention too. I assumed it was like developed on

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Speaker 1: the prairie by the pioneers, you know, or even earlier

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Speaker 1: than that. It's just I just assumed fudge should always

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Speaker 1: kind of been you know, you you'd turn your butter

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Speaker 1: and you'd make your fudge. But that's not the case

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Speaker 1: at all. Um, let's start with a little bit of etymology.

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Speaker 1: Fudge it wasn't the other way around. Fudge wasn't a

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Speaker 1: word derived from the chocolate a thing. It was the

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Speaker 1: other way around. Fudge was a verb before it was

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Speaker 1: a confection around the seventeenth century. Um, it was something

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Speaker 1: you would use to say, Oh, I'm gonna fudge that,

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Speaker 1: you know, sort of cheat something to the left or

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Speaker 1: to the right a little bit like maybe you've got

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Speaker 1: some woodworking that you're doing. I don't know, just an example,

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Speaker 1: and you need to fudge two pieces so they become flush.

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Speaker 1: That's not a great example, obviously, I'm not a carpenter.

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Speaker 1: Bank can you think of a better example of fudging

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Speaker 1: something in the physical sense? Yeah, I think the woodworking

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Speaker 1: example is good. I think that I don't know how

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Speaker 1: accessible this is to our fellow listeners, but I think

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Speaker 1: the three of all us have all fudged a little

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Speaker 1: something in production where we maybe don't have the ideal

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Speaker 1: audio we wants, but we're like we could play with

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Speaker 1: this a little bit, so we've been able to fudge around.

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Speaker 1: You know, it's interesting because etymologists now think that fudge

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Speaker 1: came from an older, obsolete term fadge, which sounds like

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Speaker 1: fudge with a weird New England accent f A d

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Speaker 1: G right, exactly, f A d G E with the

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Speaker 1: silent e, which I still don't understand. One of the

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Speaker 1: great mysteries of the English language, the silent e. But

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Speaker 1: that's the story for another day. Yeah, the Oxford English Dictionary. Um,

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Speaker 1: there's an article on the invention of fudge on Chowhound

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Speaker 1: and they referred to that entry where it describes fudge

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Speaker 1: or fadge as meaning to fit together or even the

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Speaker 1: idea of something turning out well, the implication maybe being

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Speaker 1: despite less than ideal circumstances. But the implication is more

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Speaker 1: that it wasn't about a mistake exactly. But we also

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Speaker 1: know that there is at least legend fudge legend uh

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Speaker 1: fudging about the idea that someone was trying to make

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Speaker 1: a batch of caramels. As I was saying earlier, like

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Speaker 1: what is fudge and they ended up with fudge? Um,

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Speaker 1: because fudge contains sugar crystals, and that's actually something that

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Speaker 1: kind of is a no no in baking. For the

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Speaker 1: most part, you don't want there to be sugar crystals

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Speaker 1: because that can give a grainy kind of texture, and

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Speaker 1: fudge is sort of the exception to that rule. Uh.

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Speaker 1: It's these micro crystals of sugar that give it that

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Speaker 1: firm texture, and they're small enough so they do melt

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Speaker 1: in your mouth and they don't feel weird and sand

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Speaker 1: like on your tongue, but they melt so quickly that

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Speaker 1: it has sort of a smooth consistency. And I think

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Speaker 1: that's part of my weirdness with fudge, is the consistency.

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Speaker 1: It doesn't act quite like chocolate because the crystals are there.

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Speaker 1: It's a little bigger, so it has more of a

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Speaker 1: I don't know, gloopy kind of thing. I don't want

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Speaker 1: to nag fudge for anybody, but clearly, yeah, it's uh

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Speaker 1: it's got almost a paste like consistency. Uh. For anyone

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Speaker 1: familiar with um, the Middle Eastern North African food hulva,

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Speaker 1: which is a popular snack, it's like that. Uh. That

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Speaker 1: might not be the best comparison, but you're spot on

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Speaker 1: with the weird state and importance of the sugar crystals.

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Speaker 1: So in a previous episode, we we endeavored to clumsily

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Speaker 1: teach you how to whistle, and you, guys, I listened

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Speaker 1: back to that part. It's actually it was worth it.

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Speaker 1: It was pretty hilarious. I made my kid listen to it.

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Speaker 1: I held the phone up to her ear just during

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Speaker 1: the mouth sounds part, and she just made the most

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Speaker 1: offended face. But then she started laughing uncontrollably, because it's

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Speaker 1: just it's I don't know, not to like talk about ourselves,

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Speaker 1: but it is simultaneously disgusting and endearing, you know. For

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Speaker 1: that one, I think it's okay for us to talk

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Speaker 1: about ourselves this way, because we're not saying we did

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Speaker 1: a good job. I think the fun part of that

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Speaker 1: was the brilliant fact that none of the three of

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Speaker 1: us pointed out that maybe we shouldn't try to explain

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Speaker 1: how to put fingers in our mouths while we were

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Speaker 1: doing it. But but still, it's pretty hilarious. So now

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Speaker 1: we're gonna attempt to teach you the secret to cooking udge.

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Speaker 1: This is with help from the Exploratorium. So now that

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Speaker 1: you've mastered that weird problematic wolf whistle, it's time to

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Speaker 1: begin your fudge career. Likenell said, you want these crystals

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Speaker 1: to form. Forget all the other stuff you hear about candy.

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Speaker 1: This is not applied to fudge. But you want them

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Speaker 1: to form at a certain time, as certain temperatures. So

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Speaker 1: if you want to avoid that gross kind of grainy fudge,

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Speaker 1: it's not so much how you cook it as it

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Speaker 1: is how you cool it. So you'll see a fudge

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Speaker 1: recipe that will call for just in general, call for

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Speaker 1: heating all the ingredients to two hundred and thirty four

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Speaker 1: degrees fahrenheit. That's what's called the softball stage, where you

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Speaker 1: can kind of mold it and then you allow it

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Speaker 1: to cool, don't touch it, allow it to cool to

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Speaker 1: about a hundred and ten degrees fahrenheit, and then when

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Speaker 1: it hits one ten, that's when you start stirring. And

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Speaker 1: you keep stirring and stirring and stirring as the candy

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Speaker 1: becomes thicker and thicker and thicker. And what's happening is

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Speaker 1: every time you stir, you're creating more crystal seeds, and

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Speaker 1: you get lots and lots of tiny ones instead of

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Speaker 1: the big ones. And I think that that goes to

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Speaker 1: the texture you're talking about, right, Yeah, it absolutely does.

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Speaker 1: And you know, if you stirch too much, you don't

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Speaker 1: get the crystals at all, I guess, or there's so

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Speaker 1: many of them that doesn't give you the same consistency.

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Speaker 1: Don't stir enough, it becomes grainy and unpleasant. So it

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Speaker 1: really is. I mean, honestly, fudge making is kind of

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Speaker 1: an art, you know, if you have to really keep

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Speaker 1: an eye on the temperature. Uh, it's not something that

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Speaker 1: you can just go in and do without knowing what

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Speaker 1: you're doing. So kudos to all the fudge stirs the

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Speaker 1: fudge and I don't know what's what's the word for

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Speaker 1: a fudge maker, fudge enthusiast. I like it. I like it,

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Speaker 1: But you're right, Casey. I do think about, like, you know,

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Speaker 1: the little candy stores on the boardwalk in Savannah or

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Speaker 1: in Hell and where you can get a free sample,

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Speaker 1: you know, and you can see their whole assembly line

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Speaker 1: for like making fudge and prelins or saltwater taffy and

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Speaker 1: all that. That's definitely what I think of when I

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Speaker 1: think of this treat. So yeah, like chocolate caramels could

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Speaker 1: be seen as being kind of the progenitor, is that

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Speaker 1: the right word or the precursor I guess to to

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Speaker 1: to fudge, and those have been around since the eighteen sixties.

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Speaker 1: We found a recipe uh in an eighteen seventy cookbook

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Speaker 1: from Maryland, um very very similar process. Uh So totally

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Speaker 1: understand the notion that fudge was created by fudging this

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Speaker 1: caramel recipe, because if you end up with these crystals

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Speaker 1: like we're talking about, which you would not want in

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Speaker 1: a sticky, chewy kind of caramel, you would end up

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Speaker 1: with a little bit more of a crumbly and substantial

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Speaker 1: kind of like we said, fudgie. Really for lack of

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Speaker 1: I mean, that's really it's the best word for it,

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Speaker 1: because that's kind of what it is. Really nothing else

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Speaker 1: quite like it, and that's one theory behind it. But

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Speaker 1: we really still aren't quite a hundred percent sure of

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Speaker 1: who truly invented the dessert. But we do know is

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Speaker 1: where it came from, which is a college, Vassar University

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Speaker 1: in eighteen nine two or thereabouts. Yeah, be not confused, folks,

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Speaker 1: Fudge is marketed in a dishonest way. Fudge is a

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Speaker 1: food of the elite. Okay, it's not. It wasn't a

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Speaker 1: case where somebody was selling produce on the side of

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Speaker 1: the road and accidentally also made fudge. No, this comes

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Speaker 1: from a storied institution, like you said, Noel Uh. The

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Speaker 1: earliest origin of it dates back to a document by

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Speaker 1: one Immelin Battersby Heartridge. She wrote a letter describing her

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Speaker 1: encounter with fudge. But she says this happened while she

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Speaker 1: was attending classes at Vassar in the eighties eight eight six.

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Speaker 1: But she says there was already fudge in play. There

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Speaker 1: was a store in Baltimore that was selling it for

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Speaker 1: like forty cents a pound, So we know it originated

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Speaker 1: around that time, but we don't know exactly who invented it.

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Speaker 1: For a long time, Heartridge was credited with inventing the

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Speaker 1: substance fudge, but Vasser itself disagrees. They have an article

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Speaker 1: in their encyclopedia called Vasser Myths and Legends that says, essentially,

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Speaker 1: look Emmelyn Heartridge described fudge. That's the first known written

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Speaker 1: account we have of fudge. But she in her own

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Speaker 1: letter said that she got the instructions to make it

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Speaker 1: from someone else. Well good on Vassar were trying to

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Speaker 1: set the record straight and not just you know, co

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Speaker 1: opting fudge for themselves, because we know that Vasser has

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Speaker 1: a really interesting history when it comes to food. Was

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Speaker 1: originally a women's college. Now it's a co ed private school.

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Speaker 1: UM that happened in a nineteen sixty nine pretty recently.

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Speaker 1: Was founded in eighteen sixty one by Matthew Asser. UM

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Speaker 1: very remarkable architecture. Uh. There's a pub on the campus

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Speaker 1: called the Mug for short, which is the full name

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Speaker 1: is Matthews Mug named after the the owner and founder,

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Speaker 1: who is a brewer. And Vasser, as many of you

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Speaker 1: will know, is located in one of my favorite cities

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Speaker 1: to say out loud in New York, but Keepsie. And

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Speaker 1: it's fun to look at because it looks like it

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Speaker 1: would be spelled poof Keepsie because it's p o U

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Speaker 1: g h k e E p s i E. But

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Speaker 1: it's Pokeepsie. It's a good one. I'm a shoeboygan man myself,

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Speaker 1: but that's just because of our our recent episode. Um,

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Speaker 1: you know what, one day, forget it. One day, let's

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Speaker 1: just do an episode, perhaps a listener mail episode, where

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Speaker 1: we just read off weird place names. I don't know

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Speaker 1: about you, guys. It's always hilarious to me when we

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Speaker 1: have someone right in and they're like, you know that

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Speaker 1: weird cacophonous agglomeration of consonants and vowels that you tried

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Speaker 1: to pronounce is actually pronounced papoloia And you're like, no,

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Speaker 1: there's not a p in there. Those are all g

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Speaker 1: anyway proper names. So there's another one in like Boston,

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Speaker 1: for example, that's you know, it looks peabody, but they

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Speaker 1: say it's pbody, pbody, pbody. You know, who's to know

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Speaker 1: unless you've heard it spoken, unless you grew up in

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Speaker 1: that area. But you know, our listeners are always super

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Speaker 1: respectful when they correct us, and we appreciate that. I

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Speaker 1: want to do this before we move on. UM. I

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Speaker 1: don't know about u k s here, you know, but

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Speaker 1: being a nerd, I spent the vast majority of things

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Speaker 1: I learned I learned by reading, which doesn't help with pronunciation, right.

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Speaker 1: Uh So I want to give a shout out to

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Speaker 1: the person who wrote to us on our if you

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Speaker 1: guys are our wolf Whistle episode and said it's pronounced Boson,

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Speaker 1: not boatswain, So we see, we hear you, thank you.

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Speaker 1: It was all of us what that now. I don't

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Speaker 1: accept that. I reject that someone made a horrible mistake.

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Speaker 1: They did, But I mean, what is a living language

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Speaker 1: but a mixed tape of horrible mistakes that we all accepted.

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Speaker 1: But it's a boat job. It's a job that takes

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Speaker 1: place on a boat. How can you take the boat

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Speaker 1: out of this boat job? It's yeah, it's weird. There's

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Speaker 1: so many maritime traditions, you know what I mean? And

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Speaker 1: boatswain has pronounced boson. So there we have it. Which

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Speaker 1: I learned something anyway, Speaking of learning, back to Poughkeepsie.

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Speaker 1: So it's interesting because Vassar has this fascinating history with

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Speaker 1: food and it exists before fudge. We would introduce you

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Speaker 1: to one Ellen Swallow Richards class of eighteen seventy, widely

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Speaker 1: acknowledged as America's first professional female chemist. Not the first

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Speaker 1: female chemist, of course, just the first one who had

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Speaker 1: the full time job doing it. And one thing that

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Speaker 1: she is known for today was a book she wrote

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Speaker 1: called Food as a Factor in Student Life. This convinced

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Speaker 1: the Boston School Committee to change its usual pol sees

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Speaker 1: about diet. She was so ahead of her time, you know,

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Speaker 1: even I think we've all even in recent years, uh

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Speaker 1: started to understand the link between nutrition and development, especially

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Speaker 1: in kids, right in elementary schools and middle schools. Uh,

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Speaker 1: this goes on when you're in college. And she has

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Speaker 1: a quote she went to the Women's Congress at the

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Speaker 1: eight ninety three Chicago's World Fair and raised an excellent point.

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Speaker 1: I don't know, you want to do the honors? Sure? Yeah.

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Speaker 1: And I think it's interesting too because we know that

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Speaker 1: there's a history of college students eating like trash. You know,

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Speaker 1: the idea of like ramen and and you know Kraft mcarnie.

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Speaker 1: And she's pervades to this day because it's like a

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Speaker 1: period where you don't really have a lot of money

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Speaker 1: and you're kind of trying to let just make it

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Speaker 1: on what you've got. So definitely an argument that continues

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Speaker 1: to be part of student life, right. Um. And she

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Speaker 1: was really ahead of the curve. So she says the following.

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Speaker 1: A cow is worth to the state perhaps a hundred

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Speaker 1: dollars a year. A trained my mind, one hundred thousand

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Speaker 1: dollars a year. A nation which so carefully feeds its

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Speaker 1: cattle should take care of its young men and women

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Speaker 1: with promising brains. In fact, the future of our nation

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Speaker 1: may be said to depend on the feeding of the

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Speaker 1: students now in the schools. Yep, yeah, and that's I mean,

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Speaker 1: she makes an excellent point, and you make an excellent

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Speaker 1: point as well. No, the only thing that I am

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Speaker 1: not with you on is that Ramen is amazing cheap ramen.

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Speaker 1: I I want to thank my college days and my

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Speaker 1: like my traveling hobo days, for lack of a better word,

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Speaker 1: for teaching me how amazing. Robin is you a little

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Speaker 1: sesame oil and that bad boy a soft boiled egg. Well, yeah,

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Speaker 1: of course it tastes good. Bad I love ramen, but

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Speaker 1: the sodium content is like through the roof of the

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Speaker 1: noodles are deep fried, and you know, it's just like

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Speaker 1: there's really nothing of value and its unless you, you know,

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Speaker 1: sex it up a little bit and add a little

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Speaker 1: cabbage or a little vegetable or a soft boiled egg.

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Speaker 1: Like you said, that is the beauty of ramen. Though

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Speaker 1: it's very adaptable. But I don't think that kids and

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Speaker 1: dorms are doing a whole lot of that's true. Oh gosh, yeah,

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Speaker 1: that's true. And you make a good point about nutrition.

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Speaker 1: I just I just have to go to bat fork Man,

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Speaker 1: I missed going out to like a Ramen place, but

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Speaker 1: you're right, You're right, And Richards has this interest in

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Speaker 1: the science of nutrition right now. Historians believe this is

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Speaker 1: partially inspired by some classes she took with Vassar's professor

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Speaker 1: of astronomy, Maria Mitchell. Maria Mitchell held weekly gatherings for

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Speaker 1: her classes at her own apartment, which was inside the observatory.

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Speaker 1: How cool is that? And students really look forward to

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Speaker 1: this time because they would have kind of a social visit,

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Speaker 1: almost a salon, right, They would drink coffee, they would

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Speaker 1: have you know, cookies and snacks or and then they

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Speaker 1: would get to meet Professor Mitchell's friends, right, her fellow

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Speaker 1: intellectuals who included, uh, quite prominent activists and forward thinkers

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Speaker 1: like Elizabeth Katie Stanton and Lucy Stone Blackwell. This was

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Speaker 1: a great opportunity for these kids. But there's a question

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Speaker 1: was were they there because they wanted to learn more

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Speaker 1: about the suffrage movement uh and abolition and other progressive policies,

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Speaker 1: or were they there because Ms. Mitchell's cookies were better

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Speaker 1: fair than they could get normally. Yeah, it's a good question. Um.

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Speaker 1: Vassar has all these great resources like the encyclopedia we

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Speaker 1: talked about, and and a and a very um intense

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Speaker 1: archive that shows that Hannah Lionman, who's the college's first

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Speaker 1: woman principle, really was into this Victorian idea that women

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Speaker 1: are frail and delicate creatures and need to subsist only

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Speaker 1: on biscuits and bland t I'm I'm you know, editorializing

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Speaker 1: there a little bit, but the idea that they didn't

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Speaker 1: need any kind of robust flavors or anything, or any

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Speaker 1: you know, hearty um food. They just needed the word

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Speaker 1: is bland nourishment. That that was in the archives. Um.

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Speaker 1: And in eighteen sixty six she wrote this letter to

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Speaker 1: Vaster's president, and she complained that new students were getting

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Speaker 1: too many packages from home with unhealthy foods and treats.

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Speaker 1: Since she wrote this, the short supply and improper selection

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Speaker 1: of food during the first months had the effect of

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Speaker 1: exalting eating into a prominent theme of conversation and of

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Speaker 1: perpetuating a habit I had hoped measurably to eradicate love

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Speaker 1: old letters of receiving boxes from home. Um, yeah, so

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Speaker 1: that's where she was coming from. Boxes from home, by

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Speaker 1: the way, is italicized so picked her it as occur word. Yeah,

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Speaker 1: you know, I think a lot of us who are

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Speaker 1: in college now or are planning to go to college,

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Speaker 1: or have attended. Uh know that food is food has

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Speaker 1: always been more than just nutrition, right, Food is conversation,

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Speaker 1: breaking bread not for nothing? Do some of the oldest

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Speaker 1: works of literature talk about the importance of eating together. Um,

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Speaker 1: So these students, these kids, some of the best and

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Speaker 1: brightest in the country, weren't content to sit around with

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Speaker 1: the equivalent of just uh, I guess the plane non

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Speaker 1: spiced food. Like we all look, I'll say it, we

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Speaker 1: all hear that stereotype nowadays about you know, quote unquote

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Speaker 1: white people not spicing their food. Not only was this

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Speaker 1: happening at vaster but they they had like a scientific,

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Speaker 1: they're perceived scientific basis for that. I don't know, is

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Speaker 1: that going too far? Like they explicitly say, bland food

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Speaker 1: and lack of spices. Did you say that, no question

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Speaker 1: about it? Okay, okay, so they said that we're not

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Speaker 1: making that up. But anyway, in this fertile cultural soil,

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Speaker 1: ellicit fudge parties begin. So these kids, who again are brilliant,

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Speaker 1: they say, look, if we can't get the kind of

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Speaker 1: cool stuff we want, the kind of sweets we want

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Speaker 1: or something, then will begin making them for ourselves. And

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Speaker 1: this is very mcgiver and it's as dangerous as that

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Speaker 1: dryer we were talking about earlier off air. That's an

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Speaker 1: Easter egg for just the three of us. I guess

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Speaker 1: um they would take their their gaslights that they used

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Speaker 1: in their dorms at night and they would use the

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Speaker 1: gas from the gaslight where they would use spirit lamps

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Speaker 1: from the chemistry lab to heat up these confections and

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Speaker 1: they would like make fudge basically with the stuff they

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Speaker 1: could find in their rumor on campus. Yeah, at great

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Speaker 1: like physical peril to themselves and others. I mean, think

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Speaker 1: about it. They're using these very dangerous like lab items

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Speaker 1: in a dorm arm that could easily be you know

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Speaker 1: what if they get into the throes of fudge ecstasy

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Speaker 1: and they're like fudge drunk and then they knock over

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Speaker 1: a Bunsen burner and the whole place goes up. You know,

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Speaker 1: I'm just speculating here, but uh, surely fudge drunkenness is

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Speaker 1: a thing. But luckily it didn't happen, But it was

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Speaker 1: controversial activity. These were considered illicit fudge parties. Oh no, no, no, no, no,

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Speaker 1: uh hold the fudge, hold the fudge phone. Casey just

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Speaker 1: pointed something out off Mike the Casey. I feel like

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Speaker 1: you have to you have to be on air. We

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Speaker 1: want to be transparent. You have you have admonished us,

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Speaker 1: and quite correctly. You know, it's one of those things

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Speaker 1: where we're we're rounding the thirty minute mark and uh,

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Speaker 1: the ending is nowhere in sight. So I think we

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Speaker 1: all know what that means. I think it is a

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Speaker 1: bifurcated podcast that we're that we're doing right now. And hey,

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00:23:52,359 --> 00:23:57,040
Speaker 1: not gonna lie. Uh that is perfectly serendipitous because all

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Speaker 1: three of us, I think, are out on vacation next week.

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Speaker 1: So hey, you gotta feed the content monster. And I

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00:24:02,920 --> 00:24:05,119
Speaker 1: think this one actually is worthy, much more so than

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Speaker 1: I realized on the on the onset that there's a

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Speaker 1: lot of stuff wrapped up in in fudge, not literally

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Speaker 1: but just you know, historically speaking sometimes literally though, I

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00:24:15,119 --> 00:24:17,240
Speaker 1: think that's a good point. Yeah, we have so much

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Speaker 1: more fudge to get to. We have so much to

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Speaker 1: sling there we go, we have we have so much

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Speaker 1: more fudge to unpack, to to heat up this. We

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Speaker 1: have not yet begun to fudge. It's true, so we

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Speaker 1: are going to make this a super parter. So please

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Speaker 1: join us for the studying conclusion to this fudge saga

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Speaker 1: on the next episode of Ridiculous History. In the meantime,

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Speaker 1: hughes thanks to producer Casey Pegraham, Alex Williams who composed

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Speaker 1: our theme, and of course Christopher haciotis here in spirit.

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Speaker 1: Big Old thanks to Gabe Muisier, who I will I

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Speaker 1: will title as the Emperor of Fudge in a tangential

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Speaker 1: Wallace Stevens reference uh and big thanks of worse as

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Speaker 1: always to our pure podcaster Eve's Jeff Coke. While you're

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Speaker 1: waiting for part two of our continuing fudge stravaganza, why

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Speaker 1: not check out her show This Day in History. You

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Speaker 1: can also continue the conversation with your favorite or at

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Speaker 1: least favorite fudge recipes on the internet with the best

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Speaker 1: part of this show, your fellow listeners. Find us on Facebook, Twitter, Instagram.

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Speaker 1: Check out Ridiculous Historians on Facebook and pro tip you

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Speaker 1: can find us as individuals if you would. If you

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Speaker 1: would like to send us your best worst fudge puns,

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Speaker 1: It's true, you can find me exclusively on Instagram where

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Speaker 1: I am at how Now Noel Brown and you can

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Speaker 1: find me on Twitter where I'm at Ben Bolland hs W.

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Speaker 1: You can find me on Instagram where I am at

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Speaker 1: Ben Bolland. Who knows. Maybe I'll try this mash potato

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Speaker 1: fludge recipe I found and post the results. You see

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Speaker 1: you next time. Books. For more podcasts from iHeartRadio, visit

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Speaker 1: the iHeartRadio app, Apple Podcasts, or wherever you listen to

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Speaker 1: your favorite shows