What’s Cookin’ at Callie’s Cabin: Fudge treat with a Halloween trick
October 25, 2012
With so few days left of October, it’s time to savor sweet fudge. There is a wide variety of fudge flavors and deciding to make traditional bittersweet chocolate or Halloween-ish pumpkin was a tough choice. So, I decided to go for white chocolate — appropriate for autumn and our first snowstorm. And it’s a fun Halloween choice for kids and adults.I remember when I first moved to the South Shore I had mega “no shopping mall” withdrawal. One weekend around Oct. 31, a much-needed trip to Reno was like a journey to a familiar world. I hit the shops like I hadn’t seen stores for eternity: clothes and See’s Candies, a place where I found fudge. Coming back home to the mountains felt right and I felt good with my goodies, especially munching on squares of fudge.As time passed, I learned the art of shopping by not going over the hill. Victoria’s Secret offers jeans, sweaters, snow shoes and thermal T-shirts and I have it down perfectly so they fit to a T. And the candy store of choice was my trusty pal for a fudge fix, until I discovered how easy it is to make in the comfort of my cabin without having to travel 100 miles. Simply put, fudge is super sweet and super rich. Its ingredients include sugar and butter and then other variations make it work. Some folks use a candy thermometer; others turn to a short-cut and use marshmallow crme (fail proof for fudge recipes) to speed up the process. And, like when I was a kid, that’s what I did but I gave it a sophisticated spin and switched dark chocolate to white chocolate and added a few other tricks to give it that decadent texture for taste.White Chocolate Nut Fudge1/2 cup European-style butter2 cups granulated sugar3/4 cup all natural sour cream7 ounces marshmallow crme11 ounces white chocolate chips1 teaspoon vanilla1/2 cup walnuts, choppedIn a small bowl, melt butter in the microwave. Set aside. Use an 8-inc-by-8-inch baking dish and line it with foil, lightly butter. In a large pan, combine butter, sugar and sour cream. On medium heat, boil and stir constantly for about five minutes. Remove and add marshmallow crme and chips. I used a mixer to make it smooth like candy store fudge. Add vanilla and nuts. Place in fridge for a few hours till nice and firm, easy to cut in squares. You can store in a sealed container, preferably refrigerated for a couple of weeks. Serve with pumpkin spice coffee or a cup of hot chocolate. Makes 16 squares. Store-bought fudge is OK, but it often seems stale. Fudge at a candy shop is sweet but sometimes stale. Making fudge at home is fresh. White chocolate boasts calcium and walnuts provide protein and good-for-you fat. Sure, fudge is chock-full of butter and sugar, but in moderation this holiday fave is good for the soul and a welcome treat that’ll last through the month as we enter sweet November.Motto: Purchasing pre-made candy offers instant gratification. Making homemade fudge is worth the time and effort for a real treat that’ll give you real satisfaction.— Cal Orey, M.A. is an author and journalist. Her books include “The Healing Powers” series (Vinegar, Olive Oil, Chocolate, Honey, and Coffee) published by Kensington. (The Healing Powers of Honey and Coffee are offered by the Good Cook Book Club.) “Animal Attraction: A Collection of Tales & Tails” will be released this fall. Her website is http://www.calorey.com.