Monthly Archives: July 2011

Marion’s Fudge Recipe (lucky you!)

This is Marion...

And this is her wonderful fudge recipe.

(Check out step-by-step photos and the story behind the 70 year old recipe)

MARION’S FUDGE RECIPE  (adapted by Sue and Donna)

1 cup packed brown sugar

1 cup white sugar

6 tbsp Becel Margerine (4 tbsp if making chocolate fudge)

3/4 cup whipping cream (35%)

1 tsp vanilla

*2 ounces (2 squares) semi-sweet chocolate only for the chocolate fudge version

Instructions

1. Grease an 8″ X 8″ dish and set aside (mine is 9″ x 9″ and works fine, just makes thinner squares).

2. Have a medium bowl ready with 1 tsp vanilla already added.

2. Into a medium, heavy bottom pot add the brown and white sugar, the margarine, whipping cream (and chocolate, if making chocolate fudge)

3. Heat over high and stir to combine.  Let boil until a candy thermometer (or digital thermometer) reads 240 F. This will take about 10-12 minutes and means you have reached “soft ball” stage.

4. Pour the molten mixture into your medium bowl.  Using a hand mixer, mix on med-high (careful not to splatter as this is extremely hot) for about 1-2 minutes until the thin splatter on the side of the bowl starts to crystallize and gets dense when you wipe it with a finger…it will be “fudge-like”.

5. Pour the mixture into your 8″ X 8″ dish and allow to cool.  Slice and share.  (yah, right!)

** I cooled this in the fridge to speed things up the first time and found that slicing it when cold was harder as the fudge was more crumbly.

Chocolate and Vanilla so happy together.

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Filed under All Recipes, Blogs with cooking tips, Ruminations on the Edible

Toast Post: Cottage Gold

Cottage Gold, sibling to Niagra Gold

It’s not my camera, it’s the Guernsey milk.  The cheese really is this intense colour.  All due to the elevated beta-carotene levels found in the milk of the Guernsey cow.  (It also has more protein and vitamin A and D than Holstein milk.)

Let’s stop picking on the Holstein and concentrate on the fact that this cheese is A. only here for the summer and B. the summer is not that long. (I’m being a pessimist like my mom, who on the first day of a long-awaited vacation will point out “well, it’ll all be over in 10 days– also there’s a lot of rain in the forecast.)

Cottage Gold is a cheddar-like version of Niagara Gold (an Oka-style cheese) made by Upper Canada Cheese, who are also known for Comfort Cream and the lip-smacking and grillable Guernsey Girl.  Cottage Gold is dense, salty and buttery with a pleasant earthiness at the   rind. Avoid the rind if you prefer but if sliced thinly the “earthy” quality appeals on the palate and evokes a real sense of the outdoors.

Today was my first time trying the Cottage Gold and I can already see it doing a heelside front flip on the wakeboard and then drying off with a threadbare “Florida: The Sunshine State!” towel obtained from a long-ago family drive to Daytona Beach.  Also I can see Cottage Gold reclined on a patio chair drinking a cold beer.  Actually, that’s me on the chair with a beer, and a slice of cheese.  Or maybe I’d melt it onto a burger or pack it with some pickle chips and apple slices for an afternoon outing to Snake Pond (childhood reference–insert any mucky, deliciously squishy-between-the-toes pond with frogs and dragonflies from your own youth).

Cottage Gold in 11 words or more:    The Guernsey cow breed, originally from the British Channel Island of the same name, was introduced to North America in the 19th century and officially imported to Canada by future prime minister Sir John Abbott in 1878.  If you’d like to know more, check out this informative review of Cottage Gold  by Stacey at A Taste of Cheese. I’m going to eat more cheese.

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Filed under Cheese/Cheese Related, Ruminations on the Edible, Toast Posts