Vanilla Fudge

This is an early good cateress newsletter. I have added a few photo's good cateress, newsletter. Nov/Dec 06 When I started to write the newsletters I knew the November and December would be the hardest to write, as they are my busiest months. So I have decided to combine them. As a caterer any sense of joy for the Christmas season is lost, but in my teen years I still had it.

Post by Jane McQueen-mason.

The "New" Folly 70's I need to write a little explanation here, about where I am writing about. For the most part it will be the Isle of Wight, and in particular the River Medina area from Cowes up the river to Newport. My cousin Diana, an archivist, has traced my mothers family back to the 14th Century; we are all christened, married and buried in the four parishes along the river, Cowes, East Cowes, Northwood and Whippingham. It is still for the most part a beautiful river valley although Cowes and East Cowes continue to grow along it, but much of it is unchanged for centuries. Pastoral farm land the most part, with a public footpath that runs along the East bank. As I write this in my office in Harlem I can look up at the wall above my desk filled with Victorian prints of the river, Whippingham Church, Uncles house in Cowes, but mostly the river from different angles and I am transported back to my roots. My parents, my aunt Janette and uncle Murray in a variety of partnerships and singly had the pub called The Folly Inn on the river. Originally, The Polly, a working barge in the 17th Century which had been swept aground in one of our notorious sou’westers, presumably during the equinox high tides and it had never been able to float again. At some point it had become an Inn and so it remains. When Murray and Janette had the Folly in the 60’s, while doing some renovations they had discovered that the original hull was still fairly intact and had installed Plexiglas in the floor so you could see it. Further renovations had removed all that, but in the attic there were still parts of the original deck. Also living on the river were the Cundall family. Pam and Allan with their sons, Robert, Colin and Philip, they ran sailing holidays on their boat the Rene Phillippe. The Rene was a large wooden motor boat, I thought she went to Dunkirk, but everybody tells me I am wrong. People came from around the world for the sailing holidays and Pam's amazing cooking. It was a wonderful life for all of us, particularly the children. We lived on a tidal river, played around on boats, Simon fished and so dug for rag worms for bait in the river silts at low tide he was always being rescued from the gooey sucking mud. There was a copse behind the Folly for us to play in, during the Spring there were primroses and wild daffodils, Blue bells in May. We went to sleep at night with the Halyards beating tunes on the masts and the night wading birds chirping to each other as our lullabies. Come early December their would be an invitation from Pam to help her make sweets/candy as Christmas presents. Some years the Rene would be tied up along the jetty, but one year I do remember rowing out to the Rene. Pam and Lucy, my mother would have worked out all the ingredients ahead of time, and of course, what I would be doing, my job was to show up. I always showed up I loved this day. One of my favorite things, was candy making.Fudge, coconut ice, truffles, marzipan fruits, chocolate corn flakes. Anything with sugar and butter.

Post by Jane McQueen-mason.

Simon and I on 'Old" Folly swings late 60's We started with fudge. As the sugar melted into the condensed milk, the tangy air of the river faded as the sweet smell of sugar, butter, vanilla pervaded the boat. I had to stir almost continuously to stop the sugar from burning on the bottom of the pan; something that with Pam's gentle reminders never happened, but when I was alone frequently did. This was a job that called for patience, something I didn't have much of, as I stirred and watched, stirred and waited for ‘soft ball’ phase to be reached. Pam would talk to me, distracting me from my impatience with a small chore here and there that could be done during the stirring. Then without warning we were there. The smell would change. It was exciting pouring the molten mixture into trays to cool, ready to be cut into squares. Of course, I wanted to try it hot from the pan, burnt fingers and certainly scalded tongue followed. My next sweet was coconut ice. I enjoyed making it but I could never quite get my mind around laying the pink and white on top of each other, I wanted them to be side by side. Chocolate and cream turning into ganache for truffle, with each year a different flavor. Sometimes chopped apricots, always some liquor. It was put away in the fridge to solidify ready to be scooped with a melon baller and rolled in cocoa. By now the portholes were running with condensation from the steam.The water lapped against the boat as the tide turned. Time to row back across the river.

Post by Jane McQueen-mason.

Me standing by the river late 60's The following week we would get together again. Pam was very creative and had found small trays to pack our sweets on, with colored doilies as a liner and sprigs of holly with berries from the copse. It looked and felt like Christmas. I really enjoyed these times, but one year I stopped helping Pam, I forget why, I was a teenager and it probably seemed unimportant. ButI never stopped making sweets. For a brief moment in my early twenties I decided that was what I would be a sweet maker. After all I would make fudge, coconut ice and sell it to my friends. My then boyfriend, older and wiser than me, said the words that I have subsequently used on many occasions. “You will have to make an awful lot of sweets to make any money,” Its true but homemade sweets, jam, cookies and cakes are really the nicest gift to give and receive Old fashioned Vanilla fudge 1lb Sugar 2oz butter 300 ml Magnolia vanilla essence Grease a tin 6inch x 6inch Put the sugar, butter and magnolia in a large heavy based pan, heat gently until the sugar has dissolved and butter melted. Bring to boil and boil steadily to 240 F or soft boil stage, stirring frequently. Remove the pan from heat to cool surface, add the essence and beat until mixture becomes thick and creamy and grains form - minute crystals. Pour into tin. Leave until nearly cold and mark into squares with sharp knife. When it is firm cut into squares Merry Christmas Happy Hanukkah