Thursday, December 24, 2009
Candy Making Beckons
When R and I were in our early stages of marriage, we decided to continue my mother's habit(and that of thousands of others) of making candy for Christmas. Not being a cook, R decided a delicious candy for the season only would be his contribution. Through several years of adjusting the recipe from the side of the carton of Hershey's Cocoa (we believed in this ingredient--bar chocolate was foreign)he came up with the fudgiest chocolate fudge, full of refined sugar, cream, and butter. Anyone eating a piece had to check out another, and another, etc. Then we'd lie around the rest of the day castigating ourselves.
Today this fudge is a part of our memory. R refuses to bend to my wishes for just "a little bit" so I can refreshs my memory as to the taste, thinking that should last another 10 years of remembrance. But no, he is too "busy".
So what do I do to kill the dire need for sugar? I order (mind you, I'm no cook, either) from our local deli, Primos, one of the oldest in the city, one sweet potato pie and one pecan pie!(OK cooks, don't tell me how easy these pies are made--I hate doing anything in the kitchen!!) One of our guests for Christmas lunch brought her berry pie, and my sister made our mother's recipe for Fruit Drops (miniature drops of baked fruit cake batter). Also, I had on hand plenty of egg nog (I luckily was the only one to partake of this delicious drink so I had enough for sips whenever). I didn't miss the fudge at all--well, just when I say the word or think it!