Today’s Fudge-Making Day, so it can cool and be cut for delivering around town to clients, so I’m “fudging” with the posts and using this one from Christmas, eight years ago. Wish I still had as much time and energy as I did then, when I was looking after a two-year-old three days a week. She’s quite adept in the kitchen now, herself, and I’m sure she could show me a thing or two.
From LAWN TEA, DECEMBER, 2009:
This time of year, I wonder if the Revenooers might think we've got a still in the basement, turning out 'Shine. That's the way they used to catch a lot of bootleggers in the South, by the amount of sugar they were buying, going from store to store for a hundred pounds here, and fifty there. And we haul it home with the wagon draggin'---like we're driving
Just plain Fudge, creamy and chocolatey---I love its colour and shine:
I'm the candy-making Elf---Kahlua Fudge, with a couple of shots of Espresso Syrup and Kahlua. Chocolate coffee beans atop.
Cappuccino Fudge, with a shot of Espresso syrup in the recipe:
Reese's Loaves---the bottom is the old-fashioned recipe for Peanut Butter Fudge, with extra-crunchy, left to sit in the pans til cool and firm, then a small pour of plain fudge on top.
The loaves cut into giving-size portions---you can see they're in thirds, with little rounded corners on some---this is a VERY rich candy. I advise cutting it in little short-ways slices, rather than the big ones on the platter above.
Caro made Miss Laura Bush's Cowboy Cookies, with oatmeal, chocolate chips, coconut and pecans:
Some crisp, salty snacks to counteract all that sugar---Caro's Chex Mix:
Here's the tableful of goodies for clients and friends---not nearly all of what we made, but it looks pretty, all arrayed like that. We swap the pretty cloths for an old red vinyl picnic sheet, and use a lot of Windex on the two glass tables, for candy-making is messy work.
And one more look at the shining, lovely original, from which all the recipes spring:
Wishing y’all ALL the SWEETNESS of this Blessed Season!