Kentucky Cream Candy

Growing up in small-town Kentucky I experienced some of the best home cooking that exists. We didn't have fast food, and the restaurants we had were mostly little diners.  That meant that everyone I knew cooked, and they did it from scratch.  I remember frozen TV dinners, but they were a treat.  We ate home-cooked, made-from-scratch meals every night.  My mother made meat loaf and macaroni with a homemade cheese sauce and topped with buttery, toasted bread crumbs.   Her mother wasn't a great cook, but I always loved her coleslaw.  My aunt Doris made an incredible blackberry jam cake.  Dad makes the best gravy.

With food and mentors like that I learned to cook at an early age.  Betty Henderson taught me to bake peanut butter cookies and how to flip pancakes before I could even reach the stove.  Mom taught me to make things like divinity and cabbage au gratin. The first cake I ever baked was in a wood burning oven with my aunt Joyce. 

I can, and have, cooked just about everything.  I make a pretty good transparent pie from a family recipe. I love to bake cheesecakes and make candy.  In the winter I relish a big pot of soup or stew.  Summer finds me crafting salads for myself, and dishes with fresh vegetables for anyone who will eat them.  I enjoy cooking, but there are, regrettably, two things I just never quite got.  One is my dad's gravy.  He's shown me.  I've practiced.  I just can't get the hang of it.  

The other is Lorene's cream candy.

Cream candy is a Kentucky specialty.  It seems so simple because the only ingredients are sugar, heavy cream, vanilla, and water.  It's pulled like taffy, cut, and then left to sit overnight.  That's when the magic happens.  The candy transforms into a delightful airy confection that will absolutely melt in your mouth.   

My step-grandmother, Lorene Fultz, made incredible cream candy, and one of the last days I spent with her involved her showing me how to make it.  She boiled the mixture and knew when it was ready without even using a candy thermometer.  I hauled the marble slab in from outside, where it had been chilling in the winter air, and she poured the mixture onto the cold marble.  When it was time, we pulled it together.  Then it was cut and left to do its magic.  The next day I had cream candy to enjoy as I drove home to Cookeville.  

I tried to make cream candy after that.  I got a small marble slab I could put in the freezer when I made it.  Mine just never worked.  I don't know if I didn't pull it long enough or what happened.  I just know that I tried it three or four times, and it never came out right.  

I found a good tutorial on cream candy at My Country Table.  If I can find a marble slab, perhaps I'll try it again someday.  Until then, I have some delicious memories.

Recipes of a Lifetime for the Trip of a Lifetime

If you know Yvonne then you know that she LOVES to cook.  If she's happy, she cooks.  If she's sad, she cooks.  If she's depressed, she cooks.  Yvonne just loves to cook.  It's her "thing."  That's why she's amassed a few recipes through the years.  And by a few, I mean a LOT.

In thinking of ways to raise funds for Yvonne's Trip of a Lifetime to see her mother, we thought one of the most fitting ways is to use her love of cooking.  That's why we're putting together a cookbook of some of her favorite dishes.  It's a wonderful way for her to share her love, and it's a fitting way for her to be remembered for years to come.  

Please visit the "Recipes of a Lifetime" page and let us know if you'd like to order a book when they're available, hopefully within the next 2-3 weeks.  It will contain at least 50 recipes, and all proceeds will go toward Yvonne's Trip of a Lifetime.  

So, that's where we stand.  If you would like to see what's been donated, that's all on the Thank You page.  Then there's the Amazon list, and we have several ways to donate.  

• CashApp: $thespiritlady or $mysticlady54

• Paypal: @marmeesfriends or @musiccitywhowho

• Zelle: circleofspirit@gmail.com

• Venmo: @mysticlady54

• Amazon Wish List: Yvonne’s Trip by Donna Marsh

• By Mail: Contact me for our mailing address

• Gift Cards: Kroger Co., Walmart, Target, Walgreens, CVS, Texas Roadhouse, McDonald’s, etc.

The Perfect Christmas Fudge

From Thanksgiving to Christmas I love to cook and bake.  I especially enjoy making candy.  One of my favorite candies is fudge -- any type, and what could be a better selection for Christmas than this one?

Candy Cane Fudge

Ingredients

• 2 10-oz pkgs. white chocolate baking chips
• 1 14-oz can of sweetened condensed milk
• 3/4 teaspoon peppermint extract
• 1 1/2 cups finely-crushed candy canes
• red food coloring

Directions

Line an 8x8-inch square baking pan with aluminum foil, and then lightly coat the bottom with butter.

In a medium size saucepan, combine the chips and the sweetened condensed milk. Cook over medium heat, stirring frequently, until the chips are melted, or at least mostly melted.

Remove the pan from the heat and continue to stir until all of the chips are melted.  Then stir in the peppermint extract and crushed candy canes.

Spread the fudge evenly in the bottom of the prepared pan.

Dot the top of the fudge with several drops of food coloring.  Cut through the fudge and food coloring with a butter knife, making a swirl pattern.

Chill for 2 hours. Remove the fudge from the baking pan by lifting the foil from both ends. Transfer fudge to cutting board, and cut into 1-inch squares.

If you'd like some Christmas fun, check out the North Pole Community on Facebook.