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torquillIt's the season for sweets. I'm not normally a chocolate person, but I'll take a bit here and there.
Tonight was my fudge night; I wanted to make some fudge for Kathy, who always complains that no one makes the old-fashioned variety anymore. The sort that crumbles rather than bending, the kind where you really can't eat more than a fingertip-sized piece at a time without feeling vaguely sick. Not my kind of thing, but I know how to make it.
I also wanted to make my favorite fudge, which is the polar opposite of what Kathy likes: I warned a friend once that it is the kind of candy where you can eat half a panful without noticing (i.e. the dangerous kind). It is so soft it needs to be refrigerated or it tries to go exploring, and sticky enough that pieces laid on top of one another meld after a while. It was the result of Nick's mother's urge to make fudge when she had no recipe... she threw in things she knew went into fudge, and got something, well, fudge-ish. She considered it a mistake, I thought it was genius. And so are family recipes born.
Another family recipe is possibly in the offing... I forgot to boil Kathy's fudge, so it came out granular and refused to set. I started wondering -- what if I bake it? (So far it's still granular, but I cranked the oven up a little more, to 300, and I'll let it sit for a while.) I just need it to get hot enough to melt the sugar, right? I'm thinking that next time I may make it with powdered sugar to avoid this problem...
At least my fudge came out as expected, and I happily licked the spoon. Yum.
Tonight was my fudge night; I wanted to make some fudge for Kathy, who always complains that no one makes the old-fashioned variety anymore. The sort that crumbles rather than bending, the kind where you really can't eat more than a fingertip-sized piece at a time without feeling vaguely sick. Not my kind of thing, but I know how to make it.
I also wanted to make my favorite fudge, which is the polar opposite of what Kathy likes: I warned a friend once that it is the kind of candy where you can eat half a panful without noticing (i.e. the dangerous kind). It is so soft it needs to be refrigerated or it tries to go exploring, and sticky enough that pieces laid on top of one another meld after a while. It was the result of Nick's mother's urge to make fudge when she had no recipe... she threw in things she knew went into fudge, and got something, well, fudge-ish. She considered it a mistake, I thought it was genius. And so are family recipes born.
Another family recipe is possibly in the offing... I forgot to boil Kathy's fudge, so it came out granular and refused to set. I started wondering -- what if I bake it? (So far it's still granular, but I cranked the oven up a little more, to 300, and I'll let it sit for a while.) I just need it to get hot enough to melt the sugar, right? I'm thinking that next time I may make it with powdered sugar to avoid this problem...
At least my fudge came out as expected, and I happily licked the spoon. Yum.
