Fudge remains a popular holiday indulgence
Thanks to the late Canadian folk singer/songwriter, Stompin’ Tom Connors, most people know that Prince Edward Island is famous for its potatoes. What many folks may not know is the spuds can also be used to make delicious fudge.
Tricia McLean Ettinger owns Oh Fudge! shop in Souris, P.E.I.
With about 25 fudge flavours to choose from, McLean Ettinger offers everything from chocolate cheesecake to lemon cranberry; from sea salted caramel to red velvet. “People are intrigued when they come in and find out that the fudge is made from potato and, when they try it, they say it tastes like regular fudge ... but it’s not gritty. It just melts in your mouth.”
Those watching the scales will be delighted there are a lot fewer calories in the potato-based fudge compared to regular fudge varieties.
There’s enough sugar in the milk and chocolate to sweeten the fudge without adding extra sugar, she said. “Our base is a potato puree and everything that goes into the fudge goes into the potato puree.”
McLean Ettinger comes from a long line of fudge makers. Her grandmother and great-grandmother made potato fudge for special occasions, she said. Many of her customers have similar memories.
“People come in and say that their grandmother used to make potato fudge but that they haven’t had it in years,” she said.
GENERATIONAL LOVE
For the Swinimer family, making fudge has been a big part of Christmas celebrations through the generations. Rae (Swinimer) Sawler of Gold River, N.S. comes from a long line of chocolate lovers.
Her mother, Hilda Swinimer, started making the fudge and introduced her children to the tradition. Her mother used corn syrup in her recipe, Sawler said. Sawler’s twin sister, the late Joan Nauss, put her own twist on the recipe. It’s this version Sawler continues to use today.
Fudge is often a staple at family events, Sawler said, especially during the holidays.
“I usually make it at Christmas and give it away to people as a little treat,” the 88-year-old said.
Is there a tip to making great fudge?
Sawler said the important thing to remember is to leave the pot on heat for about seven minutes, stirring occasionally to boiling.
As well, she said, the milk used to make fudge must come from a can.
Like many veteran bakers, Sawler doesn’t measure all the ingredients that go into the pot. She does, however, measure the sugar and milk.
While her recipe calls for cocoa, it can be left out and the fudge will be a simple brown sugar fudge.
SWINIMER FAMILY FUDGE RECIPE
Ingredients:
2 cups of white sugar 2 cups of brown sugar 1 cup of canned milk 2 1/2 tbsp of Cocoa 1/2 cup of butter A smidge of salt
1 1/2 tbsp of vanilla
Directions:
Grease sides and bottom of 9-inch square pan and set aside.
Combine sugars, canned milk, cocoa, and salt in a goodsized pot.
Stir until most lumps are gone then place on mediumhigh heat.
Add butter and stir until melted.
Leave on heat for about 7 minutes, stirring occasionally to boiling.
Drop half a teaspoon of fudge into a cup of cold water. If you can make a ball with the fudge by rolling it with your finger, it’s done.
When fudge is ready, remove the pot from heat and
place it in the sink of cold water to cool it down quicker.
Add vanilla and remove from the water, placing it on the countertop and stirring to ensure smoothness.
Add coconut, nuts or whatever other items you’d like.
Just before the fudge starts to set, pour into the prepared pan.
Let cool completely, cut into squares, and enjoy.