While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Oh, fudge! November 20 is National Peanut Butter Fudge Day.

One of the earliest written recipes for fudge was made popular by Vassar College student Emelyn Battersby Hartridge in the late 1880s at a senior class auction. The super sweet confection was a hit, and soon women’s colleges across the country were coming up with their own versions.

The simple recipe included:

• 2 cups granulated white sugar
• 1 cup cream
• 2 ounces unsweetened chocolate
• 1 tablespoon butter

Making fudge is a truly chemical process; you’re essentially trying to heat butter and sugar without it forming large crystals of sugar. The result should be a smooth and creamy fudge, and a milk or corn starch are the standard defenses of choice when combating crystals.

Fudge can take on many flavors and one of the most popular is peanut butter. Peanut butter fudge is fairly simple to make and is sure to be a crowd-pleaser. Not bad for a candy that allegedly got its name from a fudged batch of caramels.