“You’re not eating anything,” said Marilla sharply, eying her as if it were a serious shortcoming. Anne sighed.
“I can’t. I’m in the depths of despair. Can you eat when you are in the depths of despair?”
Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Friday, February 19, 2021
Chocolate Caramels for Anne Shirley
For the L.M. Montgomery Cooking Challenge, I decided to make Chocolate Caramels:
But Anne could not eat. In vain she nibbled at the bread and butter and pecked at the crab-apple preserve out of the little scalloped glass dish by her plate. She did not really make any headway at all.
Wednesday, February 17, 2010
Mardi Gras
"Julia and Betsy . . . observed Lent rigorously for a time. Julia gave up dancing, a sacrifice Betsy could not very well make as the Crowd had not yet started going to dances. She equaled it, however; she gave up candy; she gave up fudge." Heaven to Betsy
There are nine mentions of fudge in Heaven to Betsy, so you know how important it was to Maud Hart Lovelace, but even before I brought the Betsy-Tacy books home for the whole family to read, my mother always gave up candy for Lent, and it was a tradition that we made fudge on Mardi Gras. To me that was just as important (not to mention religious) a ritual of the Easter season as anything! We always used the recipe from the Mystery Chef, a popular radio cooking host from the 40s to whom my grandmother used to listen - long before the Cooking Channel was envisioned.
Ingredients:
2 ounces unsweetened chocolate
1 1/2 cups confectioner's sugar
1/2 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
Grease an 8 by 8-inch pie plate with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, and milk. Over medium heat, stir until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Lower heat and simmer for 6 minutes, add butter, simmer for another 6 minutes. Begin testing a tiny spoonful in a custard or tea cup of cold water as mixture continues to cook. It may take several times before it forms a soft ball. Remove from heat, cool until it's just barely hot, add vanilla and beat until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm.
Don't put the fudge outside to cool or those Deep Valley boys might swipe it!
There are nine mentions of fudge in Heaven to Betsy, so you know how important it was to Maud Hart Lovelace, but even before I brought the Betsy-Tacy books home for the whole family to read, my mother always gave up candy for Lent, and it was a tradition that we made fudge on Mardi Gras. To me that was just as important (not to mention religious) a ritual of the Easter season as anything! We always used the recipe from the Mystery Chef, a popular radio cooking host from the 40s to whom my grandmother used to listen - long before the Cooking Channel was envisioned.
Homemade Fudge
Ingredients:
2 ounces unsweetened chocolate
1 1/2 cups confectioner's sugar
1/2 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
Grease an 8 by 8-inch pie plate with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, and milk. Over medium heat, stir until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Lower heat and simmer for 6 minutes, add butter, simmer for another 6 minutes. Begin testing a tiny spoonful in a custard or tea cup of cold water as mixture continues to cook. It may take several times before it forms a soft ball. Remove from heat, cool until it's just barely hot, add vanilla and beat until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm.
Don't put the fudge outside to cool or those Deep Valley boys might swipe it!
Saturday, September 29, 2007
The perfect job!
Forget law, I have found the job I was born for - Marketing Manager for M&Ms! Mars (the manufacturer) lists many job requirements, among them:
Consumer Insights (yes indeed, who better to be insightful about their chocolate needs)
Strategy Deployment (well, this seems reasonable for a marketing job but it is one of those trendy phrases that no one can actually define)
Communication - Message Development (this was something that came up frequently in my previous job: sales always thought we drove the message, and marketing always whined and argued that they were doing it. Luckily, the two groups were fairly fond of each other so we rarely came to blows)
Branding (that is something I am very experienced with although M&Ms hardly seems to need it, and those chattering/colorful candies you see in commercials are somewhat annoying)
Developing Strategies (why not?)
Trade & Channel Marketing (certainly the candy needs to be in all appropriate channels - no argument from me there)
but they do not list perhaps the most important qualification - pure love of M&Ms and willingness to eat them 24 hours a day. However, I must admit I am not willing to go live in Hackettstown, NJ just for this job. After all, if I wanted to be in NJ now, I would be at that nice lawfirm where the partners loved BeanyMalone and Georgette Heyer (admittedly, they were only two out of 50 or so).
Consumer Insights (yes indeed, who better to be insightful about their chocolate needs)
Strategy Deployment (well, this seems reasonable for a marketing job but it is one of those trendy phrases that no one can actually define)
Communication - Message Development (this was something that came up frequently in my previous job: sales always thought we drove the message, and marketing always whined and argued that they were doing it. Luckily, the two groups were fairly fond of each other so we rarely came to blows)
Branding (that is something I am very experienced with although M&Ms hardly seems to need it, and those chattering/colorful candies you see in commercials are somewhat annoying)
Developing Strategies (why not?)
Trade & Channel Marketing (certainly the candy needs to be in all appropriate channels - no argument from me there)
but they do not list perhaps the most important qualification - pure love of M&Ms and willingness to eat them 24 hours a day. However, I must admit I am not willing to go live in Hackettstown, NJ just for this job. After all, if I wanted to be in NJ now, I would be at that nice lawfirm where the partners loved BeanyMalone and Georgette Heyer (admittedly, they were only two out of 50 or so).
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