A Taste of Haldimand – October 17, 2024

On the last weekend of September, I spent quite a bit of time at the 152nd Caledonia Fair. I think I can count on one hand the number of times I have been unable to attend the fair in my entire life. I am trying to connect with some of the prize-winning baking exhibitors, hoping they will share with us some of their baking secrets.

I’m excited to share with you that my chocolate fudge received first prize this year! The anticipation of wondering what, if any prizes, will be awarded for your efforts is part of the fun. I shared the recipe in this column back in the spring, but after winning first prize, I thought it was worth sharing again. This recipe originally came from Ellen Craddock of Jarvis. While first making the fudge I experienced a problem when I went to cut it. It was very sticky and became softer the longer it sat on the plate. Oh dear! A quick google search told me I had not let the chocolate mixture reach a high enough temperature when it was boiling. The result was a fudge that was not setting. 

So, off to the store I went for more ingredients. This time when I began making the new batch, I made sure I had my candy thermometer on hand to check the temperature. As the mixture started to boil, I watched closely. Once it reached the boiling point, which I believed would be the correct temperature, I inserted the thermometer. I immediately realized where I had gone wrong! The temperature was definitely not hot enough. My research suggested the fudge needed to reach 235°F or the soft ball stage. I let it continue to cook until it reached the correct temperature at a rolling boil in about 5 minutes. This made all the difference. I am sure for Ellen this was second nature, but as a new fudge maker I needed to learn the finer points. 

As for my second recipe, roasting vegetables is one of the delicious things I like to make in the fall. My earlier experiences with beets were only as pickled beets and they were not my favourite. I discovered roasting was an alternative way to enjoy this root vegetable. Once roasted, I cut them into cubes and scattered them on a tray to freezer. This way I can easily scoop out what I need to add to a salad, as a side dish, or include in my spaghetti sauce. Enjoy!