Posts Tagged ‘candy’


What am I noting today?

June 16, 2014


Today is National Fudge Day

Fudge’s origins are unclear, but it remains a popular confection.  It was something my friends and I often made when we were teenagers.  However, at that time the only recipe we know was one that involved a lot of beating by hand to cool and incorporate air into the fudge so that it would stiffen up to the proper consistency.  Thinking we were very clever, we poured a batch of the warm candy into my friend’s mother’s stand mixer thinking that the mixer would do the hard work for us.  After a few minutes, smoke started to come out of the mixer’s motor.  Hmm.

Here is an easy recipe made with Marshmallow Fluff.  Once we discovered the fluff, we never went back to our old fudge recipe. Prepare yourself for some tooth-rattling sweetness.

I think this recipe may be improved by a good slug of bourbon.

And maybe just forget about the fudge.


3 cups  sugar
3/4 cup  butter
1 small  can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
12 oz chocolate chips
1 jar  (7 oz.)  Marshmallow Creme
1 cup  chopped walnuts (optional)
1 tsp.  vanilla

Line9-inch square pan with foil, with ends of foil extending over sides and butter it lightly.

Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 5 min. Remove from heat.

Addchocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.



What am I celebrating?

November 29, 2013

chocolateIt is National Chocolate Day.  Time to make candy for Christmas.  Time to enjoy a cup of hot chocolate.  Time to bake chocolate chip cookies for your sweetie.

There is lots about the history of chocolate on Wikipedia, including the fact that chocolate, when eaten in moderation (ha!) can lower blood pressure.

What is your favorite chocolate treat?

From The Dessert Lovers Handbook (a vintage cookbook from my collection), here is a recipe for chocolate pudding.




What did we celebrate yesterday?

June 17, 2013

I know, I know . . . yesterday was Fathers Day and I mentioned that, but it was also  . . .


Here is a story that ran on NPR about the holiday.

I don’t know about you, but when I was growing up, making fudge was a frequent activity for my friends and me.   I remember making fudge one rainy afternoon with my best friend.  We reached the point in the recipe where we were supposed to beat the fudge by hand until it was thick and smooth.  We decided that it would be much easier to bring some external power to the process and wound up burning out the motor to her mother’s mixer.  Oops.

I have not made fudge for years, but the last time I did, I turned to this tried and true and easy recipe from Eagle Brand:


Foolproof Chocolate Fudge


  • 3 cups (18 oz.) semi-sweet chocolate chips
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • Dash salt
  • 1/2 to 1 cups chopped nuts (optional)
  • 1 1/2 teaspoons vanilla extract


  • LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
  • MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
  • CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
  • COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
  • CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
  • MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
  • CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.

What am I celebrating today?

April 22, 2013

american gothic

starry night

mona lisa

Today is National Jelly Bean Day. 

The pictures above are jelly bean art.  These creations are an interesting take on the ancient art of mosaics.  My research indicates that jelly beans themselves may have an ancient history, having evolved from Turkish delight candy – fruit jells coated with powdered sugar.  Advances in manufacturing methods in the late 19th and early 20th centuries enabled candy makers to add a hard sugar shell to soft jell centers and modern jelly beans were created.

Click here for the Mommy Files compilation of the best and worst Jelly Belly flavors.

Click here for a video on how jelly beans are made.


What am I eating?

October 31, 2012

Chocolate skulls with walnut brains on etsy.

Incredible life size chocolate skulls on Cannibal Confections.

Day of the Dead make up? Not doing this.

Happy Halloween



December 24, 2009

This is Christmas Eve. It is a quiet and peaceful time to meditate and reflect. To read and attend to small tasks.

There is a tradition that involves lighting a bayberry candle on Christmas Eve and letting it burn all the way down. I usually have a store of bayberry candles, but this year I did not realize that I was out of stock. I made a pleasant trip to a place I call the Christmas House a short way from my house. This is a beautiful arts and crafts style house with stucco walls, dark wooden beams, and a grand fireplace. The owners of the house are sculptors and, in addition to maintaining a studio on the premises, they turn the entire first floor of their home into a holiday shop every fall.

They have many trees each thematically decorated – a bird tree, a nature tree, the hand-carved wooden ornament tree and the fantastical glass ornament tree from which I have, in the past, purchased a glass replica of the Sphinx and a glass Roman centurion.

Today, however, I was after bayberry candles. An homage to a calling back of the sun in the darkest time of the year and to our ancient relatives who had their own rituals for how the seasons work. Trees and plants often contributed to those rituals.

The bayberry candle I found has a wonderful aroma, but it also has a forty-hour burning time. So unless I can get the time warp working, I will need to alter my tradition this year.

One of my other tasks today was to distribute gifts to some of my friends and to spend a few moments enjoying their company. One of the gifts I brought was homemade English toffee. It is an easy recipe and it always gets appreciative comments – even requests for more.

Here is the recipe:

Melt 2 sticks of sweet butter
Stir in 1 cup of granulated sugar
3 tablespoons of water
1 teaspoon of white corn syrup

After you stir in the sugar and it is pretty much dissolved stop stirring. Cook the toffee over medium heat. Watch it closely the whole time – don’t walk away. When it reaches the hard crack stage (302 degrees F on a candy thermometer, take it off the heat. Pour it into a buttered 9 x 13 inch pan. Sprinkle with 1 cup of sliced almonds. Let it set up. When it is cool, melt chocolate in a double boiler over medium heat (amount – about 1 to 1.5 cups). Spread the chocolate over the toffee and sprinkle with a few more sliced almonds.

When the whole pan is cool and the chocolate is set, unmold the toffee. I warm the back of the pan a little and flip the toffee out onto a large baking sheet. Break it into pieces and share with your friends.

Happy Christmas…I hope I am still awake tonight when the animals can talk.
Peace to you.