Mar 09, 2016
VOLUME 22, NUMBER 1 LAKE MARION JANUARY 2011
Michigan: Snow, Wine & Chocolate
Army Women: A Legacy of Patriotism FDAs Assault on Salt Saving Money on Senior Care Keep Blood Sugar Healthy
Visit our website at:
So Many Places to Go and Things to See!
First Wave of Baby Boomers!
Mature Lifestyles January 2011 page 2
BY JANICE DOYLE
This months travel page features two well-known tourist spots in Michigan. Both stories men-tion the fudge shops. Yes, what would a tourist town be without fudge shops on the main street? Fudge and tourists seem to go togeth-er. Name a popular tourist town and Ill bet there are fudge shops on the boardwalk or along the main street. Michigans Mackinac Island alone has 16 fudge shops which sell 10,000 pounds of fudge every week. All summer! But, why do we buy fudge when were tourists, I wondered. Heres what Ive learned. What fudge shops sell is slab fudge. Slab fudge is made by cooking sugar, cream and chocolate together in a copper pot to 234 F and then pour-ing the mass onto a 750-pound Ver-mont marble slab for hand creaming. Fudge shops in tourist areas place their marble tables in the front of the shop where tourists wander in to watch the creaming, or kneading, pro-cess with appropriate oohs and aahs. Its not just fudge like Mama used to make any more, either. Shops offer turtle, strawberry, peppermint, cappuccino and dozens more varieties of fudgy temptations. Fudge is personal. Mothers and grandmothers made fudge on the
stovetop the old fashioned way. Its not a manufactured product. Watching it being made in the shops is part of slowing down on vacation, going back in time, remembering how things used to be. Fudge shops might thrive in tourist towns because of the travelers philosophy that Im on vacation; I can indulge. Im personally very familiar with that reasoning. It explains eating forbidden foods like, well, like fudge, when I visited Atlantic Cityand Bransonand Gatlinburgand Myrtle Beach. You get the idea. Theres science to consider, too. Its the tiny microcrystals in fudge that give it its firm texture. The key to successful fudge (with perfect microcrystals) is in the cooling, not the cooking. The recipe calls for heating the ingredients and then allowing it to cool undisturbed to approximately 110 F. When the fudge has cooled, the stirring begins and continues until the candy becomes thick and dense with lots of tiny crystals, which make for thick, smooth candy. Because of this (and unlike regular chocolate candythink Hershey), fudge can endure extremes of temperature. So you can pack fudge in your suitcase, store it in a hot car trunk, switch it
to a sub-freezing airplane luggage compartment, back to a hot car trunk and still give it to someone or eat it without much product change. And fudge is exotic. Most adults can only eat so much fudge, much less than they can of, say, Dove chocolates. So its special and were willing to pay the exorbitant prices to have a few pieces. Mackinac Island is so well known
for its fudgy ways, it rates a book titled Oh, Fudge. Author Lee Ed-wards Benning writes that fudge shops there date back to the 1880s. When the citys wealthiest folks got to the island, they found the cool weather along with low humidity perfect for fudgemaking. In the 1960s a man there named Harry Ryba began making candy, not in the back room, but
in the front window where tourists could watch it. Then he used fans to direct the aroma into the street. And the rest of the story can be found in shops from Big Bear Lake, California, to Atlantic City, New Jersey. I think the fudge shop and tourist link is being spoiled. No longer do you have to be on vacation to find fudge. Its hitting the malls. A compa-ny called The Fudgery now has 29 lo-cations, many in Tanger Outlet Malls. Thats not fair! Ordinary, everyday outlet mall shopping shouldnt be mixed with the allure of dark choco-late cooling on a marble slab, waiting to become the perfection that is fudge.
Tourists and Fudge Just Naturally Go Together
Janice Doyle, Editor
Bookworms For someone who loves history and/or dogs, well be giving away the DVD War Dogs of the Pacific. In 1942, in a desperate attempt to try anything to find the hidden enemy, commanders began using dogs. Nobody anticipated how effective they would be. If you would like to have this DVD, send your name, address and phone number to News Connection U.S.A., P.O. Box 638, Seffner, FL 33584, Attn: Bookworms. Or e-mail Janice@srmagazine.com (Subject line: Bookworms). Drawing Jan. 17.
Congratulations to Margaret Valletta of Belleview, Florida,
last months Bookworms winner!
very familiar with that reasoning. Mackinac Island is so well known for its fudgy ways, it rates a book titled Oh, Fudge. Author Lee Ed-wards Benning writes that fudge shops there date back to the 1880s. When the citys wealthiest folks got to the island, they found the cool weather along with low humidity perfect for fudgemaking. In the 1960s a man there named Harry Ryba began making candy, not
The Florida State Fair, the Best Time of the Year, takes place at the Florida State Fairgrounds Feb. 10 21. For more details on tickets, rides, food and free entertainment, visit floridastatefair.com.
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Mature Lifestyles January 2011 page 4
Mature Lifestyles January 2011 page 5
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