A lot vs. Alot: 9 Grammatical Pitfalls
"put together clumsily or dishonestly," 1610s, perhaps an alteration of fadge "make suit, fit" (1570s), of unknown origin. As an interjection meaning "lies, nonsense" from 1766; the noun meaning "nonsense" is 1791. It could be a natural extension from the verb. But Farmer suggests provincial French fuche, feuche, "an exclamation of contempt from Low German futsch = begone."
The traditional English story traces fudge in this sense to a sailor's retort to anything considered lies or nonsense, from Captain Fudge, "who always brought home his owners a good cargo of lies" [Isaac Disraeli, 1791, citing a pamphlet from 1700]. It seems there really was a late 17c. Captain Fudge, called "Lying Fudge," and perhaps his name reinforced this form of fadge in the sense of "contrive without the necessary materials." The surname is from Fuche, a pet form of the masc. proper name Fulcher, from Germanic and meaning literally "people-army."
type of confection, 1895, American English, apparently a word first used among students at women's colleges; perhaps a special use of fudge (v.).
'He lies,' answered Lord Etherington, 'so far as he pretends I know of such papers. I consider the whole story as froth -- foam, fudge, or whatever is most unsubstantial. ...' [Scott, "St. Ronan's Well," 1823]
A mild exclamation of surprise, disappointment, etc; darn (1766+)verb
[first verb sense said to be fr the name of a Royal Navy Captain Fudge, ''by some called Lying Fudge''; sailors, hearing a lie told, exclaimed ''You fudge it!'']
1. To perform in an incomplete but marginally acceptable way, particularly with respect to the writing of a program. "I didn't feel like going through that pain and suffering, so I fudged it - I'll fix it later."
2. The resulting code.
creamy candy made with butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture. Fudge may be thought of as having a consistency harder than that of fondant (q.v.) and softer than that of hard chocolate. According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 F (112 and 115 C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers. Butter and vanilla are added as the candy cools, then the mass is beaten until creamy, poured into a pan, and cut into squares. Often sour cream is substituted for milk and butter, and nut meats or raisins may be stirred into the fudge.