Sunday, September 18, 2011
No, today the calling was for fudge. Oh yeah, fudge, that gooey, rich goodness that rots your teeth and calls the Plaque Monster in to play. That pan of delicious chocolate insanity mixed with more sugar and butter, with no excuses for diets or points or blood sugar levels. Yes, I felt a definite call to make fudge today.
Think about it - they know I was recently ordained (they = everyone in the neighborhood). They know I'm living at the parsonage right now. They know I'm ... different. And now I'm clutching a baggie from the store and giggling quietly to myself. What would YOU think?
When it's nice and smooth, you can choose to mix in nuts, marshmallows, crushed candies, or whatever your li'l old heart desires. Mix well, then pour into well greased baking pans. I picked up 8" x 8" tin foil pans about an inch deep, and they did quite well. One recipe as listed here filled one pan nicely. If you want to have a dusky top or embed some kind of candy in the top, do it after it's been in the fridge five minutes. Take your pan, pop it in the fridge for at least 2 hours. Then eat.
Now... While you're waiting that long, lonely two hours, why don't you lick your spoon or spatula? Then the measuring cup. Then anything else that touched the chocolate. Don't let it go to waste!
I'm making nice roast chicken breast for dinner, with fresh beets, fresh pan fried potatoes, sauteed cabbage, and coined fresh carrots. After all that goodness and healthiness, we'll need some old fashioned pan fudge.