|1.||a small section of type matter in a box in a newspaper allowing late news to be included without the whole page having to be remade|
|2.||the box in which such type matter is placed|
|3.||the late news so inserted|
|4.||a machine attached to a newspaper press for printing this|
|5.||an unsatisfactory compromise reached to evade a difficult problem or controversial issue|
|6.||(tr) to make or adjust in a false or clumsy way|
|7.||(tr) to misrepresent; falsify|
|8.||to evade (a problem, issue, etc); dodge; avoid|
|[C19: see |
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.
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