Wednesday, August 08, 2007

Product Review: Fudge du Locke

I've had the great pleasure of sampling once again the maple-walnut fudge from the Fudge du Locke candy kitchens of Sault Ste. Marie, Michigan, located near the Soo Locks. Every summer a gracious coworker sends a couple of one-pound sampler boxes of the delicious fudge south during her annual vacation to the family estate on the shore of Lake Michigan.

I've never been to the Soo Locks, which by the way, are the busiest locks on the planet (12,000+ ships/year). If the Clog-wife and I ever visit, we'll be sure to be there on the last Friday of June, when "Engineers Day Open House" occurs. On that day, visitors may gather at the edge of the locks within touching distance of the giant freight ships and other large craft that are lowered along the 21-foot drop between Lake Superior and the lower Great Lakes.

Made-from-scratch fudge is a tradition in my family. I can still remember by heart the basic fudge recipe memorized as a high school student when for a time I took over as the sometime fudge-maker in my family:
  • Combine 2C sugar, 1C milk, 2T Karo light corn syrup, 3T cocoa powder, dash salt. Stir until mixed.
  • Cook over low heat DON'T STIR! to soft ball stage (236 degrees F - we used the cold water test, or candy thermometer, whichever was most convenient).
  • Remove from heat. Toss in a T or two of butter.
  • Let butter melt and let fudge cool for a half hour or so.
  • Beat cooling fudge with a stainless steel serving spoon to introduce air and to hasten cooling.
  • Pour fudge onto a buttered platter when it has lost its gloss and has thickened to the point that hand-beating is quite difficult.
  • Cool uncovered at room temperature until fudge is solid.
  • Covered unrefridgerated candy will keep for days. Refrigerated fudge will crystalize and dry out - BAD!
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