Sunday, September 13, 2009

Absolutely Last Fudge Discussion. On to Sand Sculpting

Unless someone wants to keep on talking about it.

Bottom line, Mike made Gaby's recipe and - it worked. I believe it was the first one. I'm not copying the email about it here because I'm sure half of it was made up, and I'm trying to gain control of my blog here. Only the truth.

Elise would never lie when she says:

I wish Dad had never made this fudge. It's my favorite dessert in the world and always has been since elementary school carnivals and The Fudge Shop at Six Flags when I was a teenager. It's one of the only foods that I CANNOT stop eating. It's overcast, drizzly, and cool here today,and I'm realllly appreciating my day off today. Fudge and rain. It doesn't get any better than that!

It sure looks like fudge. No one could mistake this for a sandwich topping.

To prove I'm over fudge, I found this on Mother Bird's blog. I thought it was directions on how to create those neat little sand sculptures in bottles that I've seen. I believe there's a small one in the attic now - a gift from some child that sat around for years until it finally got "put away." I knew I would never buy colored sand or dye any sand, but I decided to look at it anyway. It is fascinating. Try it. Of course, you'll have to follow the instructions (click the small gray box in the upper lefthand corner). I sat there and stared at the screen for 15 seconds waiting for something to happen. Then you have to learn a few rules, and it's time to create. My first one was pretty ugly because I had to try out all the colors and methods, but it soon gets to be fun - and there are sound effects. I dragged the mouse from peach to purple and just used those colors. Beautiful.

Also check out Erin's account of her funeral potatoes on the same page. She's an excellent writer, and this is so funny.


  1. Clotted cream? Clotted cream? Cloht-ted cream?

    Suzanne, do you know how to clot cream?

    Anything made with this is good.

    And it is the best food name anyone could have ever conceived of.

    Please let me know--thanks, Mike

  2. Clotted cream is beautiful! Unfortunately, to get the real deal, you need to start with unpasturized cream, which unless you've got a dairy nearby, is probably not that easy to get your hands on. I've done some research and found two recipes that might just work. The first is a more traditional method using pasturized cream and the second is more of a substitute but is much faster.

    I remembered that I'd had clotted cream ice cream, but I also remember having some true Cornish clotted cream on scones with strawberries a couple of summers ago. Wow!

    Let me know how if you make either of these and how they turn out! :o)

  3. I'm almost sure he'll try, Suzanne. I've offered to get him a small cow for the Littlefield apartment's "enclosure," but I haven't had an answer. It might solve the problem of feeding the alley cats too.

  4. Excellent, Suzanne I appreciate this. I am going to try it and will let you know the outcome. I don't want to start another fudge war over this in spite of Becky's rude comment about a cow in my back yard.

    There are many, many dairies around here, and I may prevail on someone to give me some non-pasteurized milk.

    I truly love saying the words "clotted cream" and the taste of this.

    Thanks, m