Saturday, August 20, 2011

Our Old Angel Fudge

I got this chocolate angel fudge recipe online and thought of sharing so we (kids of before) will reminisce the sweet chocolate taste that once made "us" so mad about. I can remember Mom making this fudge (the old style recipe in the 1960's) but I don't remember any packaged mixes or bottled syrups like we have today. We made it from Ricoa or Baker's cocoa and cocoa with marshmallow powder in it. It was in in the 1970's and early 80's when she began using Hershey's. Here's how we used to make chocolate fudges.


- 2 cups white sugar
- 1 cup evaporated milk ( we used Alpine)
- 1 cup Hershey's syrup (we used melted cocoa)
- 1 tablespoon butter (or margarine)
- 1 teaspoon vanilla (sometimes almond)
- 1 cup marshmallow crème 


She would butter the surface of a square cake pan with her fingers then put the pan aside. In a cast iron pan, she'd combine sugar, milk and the melted cocoa (syrup today) then cook over low to medium heat, stirring constantly until well blended. Many times I would ask her if I could help do the stirring but I was never allowed. So I would be happy at watching her cook the mixture until it turns syrupy.  
Here comes my favorite part. When butter, vanilla and marshmallow crème were added into the syrupy mixture and mom would leave it "untouched" (without stirring) as it slowly cools, I very much love watching the whole thing slowly develop into something really yummy! When cool enough,
mom would begin to beat vigorously until the fudge begins to hold shape. This time I can help quickly pour the fudge and spread into the buttered cake pan... and the most fun part was cutting them into squares, because I don't only cut, I also taste!

I had no photos of our chocolate fudge treats (not even one :(.... but they looked exactly like that on the photo (above). Thanks to JanetSmart of blogger Virginia ( for this photo that I borrowed:=)

Monday, January 25, 2010

Old-Fashioned Candies Made Modern

There probably is no place in this world without the fancy candy trends, from sugar balls, sugar crystals and carousels to jelly gumdrops to double-duty mallows to chewy nutty bites to super-ripe truffles and luscious caramelly chunks, to name just a few.

It may have been true that today's busy lifestyle has taken away most home skill passion of candy-making losing it to time, but we see how the long and popular culture of these pieces of sugar has born new trends of added colors, new delectable flavors and amazing sculptures yet crafted in the same old and traditional way. These sugars patiently made from the richness of its natural ingredients mark a reminiscent of yesteryears.

These sugars patiently made from the richness of its natural ingredients mark a reminiscent of yesteryears.

How Did Candies Originate?

The origin of candy dates back in the ancient times where people dig honey direct from the beehives to enjoy a treat of sweetness. Ancient Egyptians and Chinese preserved fruits and nuts in honey to form candy. The manufacture of sugar in the middle ages introduced new ways of processing confections until candy-making became popular in the mid of the 18th century paving way to the large scale production by the 19th century. 

Anis De Flavigny

Flavigny, France, a town known to have been making little candies since the times of the Romans hundreds of years ago has preserved the taste according to centuries-old traditions with their Anis de Flavigny Oval Traditional Tin.

Their Taste Profiles

Everyone is familiar with the all-natural and convenient taste of candy that is from sugar, whether you want sugary, fruity, honey, caramel or mint flavored candies.The ingredient used and the procedure followed in making candies affect its general taste. From the different candy varieties in the market now comes flavours from incredibly sweet and smooth taste to the fascinating very sour taste.

Homemade candies and sweets are still the best
The splendid charm of candies is a sweet addition to any occasion. Ice-cream, cake, and frosted cookie would look adorn in festive candy sprinkles while candied creams stand as magnificent spread on toasts, pancakes or as a topping. I think candies are perfect enough to either stimulate the taste of your gatherings or to stir-up personal mood. Suitable serving variations also include sweetening hot tea and cocoa. 

Storing your candy in a dry glass or plastic container will extend its shelf life from about two weeks to a year or more. Make sure to keep your candied goodies in a cool dry place to preserve its deep natural flavor and freshness.