Wednesday, September 24, 2008
Is there anything more fun than teeny tiny food? I don’t even like sweets, but these miniature ice cream cones for the bargain price of $1 were simply irresistible. Instead of ice cream they are filled with fudge.
I found these little gems at the 39th annual Bourne Scallop Festival on Sunday. Fall is a great time for food festivals on Cape Cod and for foodies like me, nothing is more fun. The Scallop Fest is held on the shores of the Cape Cod Canal with a lovely view of the historical verticle lift railroad bridge, which had the longest lift span in the world when it was constructed between 1933 and 1935.
The teenagers must have been bored because they decided to join us, and our granddaughter, Skylar, tagged along too. We arrived hungry so we got right to the main event as soon as we arrived. Every year the Scallop Fest serves up three tons of fried scallops to about 50,000 annual visitors. This scallop platter tasted as good as it looks!
Then the kids took Skylar to the Midway to ride some kiddie rides and the hubby and I wondered around the craft tent and home show.
Since I didn’t do any cooking for this meal, I’m borrowing a tried and true recipe from my Mom for her famous fudge. For years my Mom made this fudge to sell at the Brewster Store, an old fashioned general store where she worked. She says the recipe used to be on the back of the Hershey’s cocoa can.
It is one of the few sweets she remembers her own mother making during her childhood and she loves the old fashion texture of this recipe, which is far superior to the marshmallow based fudges.
Hershey’s Cocoa Fudge
3 cups sugar
2/3 cup cocoa
1 1/2 cups milk
½ cup butter
1 teaspoon vanilla
Butter sides and bottom of a heavy saucepan. Mix first four ingredients in pan and bring to a boil stirring occasionally. Lower temperature of burner to medium and cook until it reaches 234 degrees (soft ball stage). Add butter and vanilla. Do not stir the fudge while it is cooking or after it is done until the temperature lowers to 140 degrees. Then beat the fudge until it loses its gloss. Pour into a buttered 8 by 8 pan. Score fudge while it is warm.