Friday, December 22, 2006

christmas candy

I've been making candy. Yesterday I made my world famous fudge. Now, I need to give you a little history about this candy. My Mom would make fudge every Christmas. It was usually hard and grainy but I loved it and had no idea that fudge could come in any other texture. When my oldest sister grew up, married, and had a place of her own she began to make her own fudge. I sampled it one day and it was soft and smooth. I asked her what was wrong with her fudge, didn't she go by Mom's recipe? No, she said, this is the way fudge is supposed to be made. I was shocked. I was disillusioned. How could this be? So when I grew up I started making fudge the way I always loved it as a kid. I cook it and cook it and beat it and beat it and scrape it onto a baking sheet just in time to prevent the wooden spoon from becoming encased in the fudge like a fence post in concrete. Very few people will eat it so I get all the hard fudge I want every Christmas.

Today I made peanut brittle. There is a science to it. When the batch reaches 300 degrees or hard crack, as they say in the candy making vernacular, it's necessary to remove it from heat, add the vanilla/soda mixture and stir like crazy, then pour it out on cookie sheets to cool. If you go past 300 degrees it will burn. On the first batch I hesitated for just a nanosecond after reaching hard crack and discovered a new type of peanut brittle. I think I'll call it Premium Dark Brittle. It's not burned, it's just well done. It tastes good to me. I offered some to my daughter Kelly but she passed. I'll see if Dorothy will try it when she gets home. If I can market this and it catches on it may turn out to be the ship coming in that I've waited for for so long.


Dawn said...

My mom made fudge the same way and I still make it that way. It tastes better when it has to melt in your mouth a bit

lucylocket said...

Do I dare say it? Yes, I think I will. Do you think your ship will be named, "The Good Ship Lollipop"?

I hope you and your family have a wonderful Christmas.

Lorna said...

we call the grainy one sucre a la crème---I favour it myself

Anonymous said...

This is the kind of Christmas ritual I'd like to adopt, but I don't have a candy thermometer. Are they hard to work accurately? ml of full fath.