Suzi's Blog

Astonishingly Simple Fudge

We think we live in a world of change, that nothing is constant or steady. But that’s not true at all. For example, the first fudge was made in Baltimore in 1886 and sold for 40 cents a pound. Fudge still tastes about the same and 40 cents in 1886 translates, inflation-wise, to about $10…

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Fudge Sauce from Beekman 1802 Heirloom Desserts

  “It tastes funny.” That was my grandson Daniel commenting on last week’s Malted Milk Chocolate Sauce. Being a grandfather, when the grandson is thirteen and as tall as I am, requires care. Better not to try to bluff it out, I concluded. “It has malt, Daniel. Do you know what malt is?” “Yes, it’s…

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Malted Milk Chocolate Sauce

Early in the 1900s, in Switzerland some people made a product from egg [Latin ovum] and malt. They called it Ovomaltine and you mixed it with milk and drank it. When the product was exported in 1909 to Great Britain, someone made a spelling mistake on the trademark registration. Thus was born Ovaltine. The beverage…

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Fudge Icing from Seattle Circa 1960

This is a two part blog: cake and frosting. Of course, frosting comes first and tomorrow you’ll have the cake. Frosting deserves to be first. Well, icing should come first. Icing, frosting, which is it? Even in the recipe from The Great American Cookbook by Clementine Paddleford the two terms are confused. She calls this…

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