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Gran, you truly were my


inspiration; rest in peace A sweet treat from the past


‘T


is the season when we all celebrate


with friends, a time for


family and giving


and for sharing, a time for helping and a time caring. At this time of year there are so many things that can hap- pen and so many dreams that could come true. Life has a funny way of always opening up doors that perhaps may have seemed closed one day but open the very next. At this time of year, I


always remember those that have left. I think of the good times and hap- py memories that sur- round my everyday life now, and those of my yesteryear. If you have read my column over the years, then you will all be aware that one of my many great inspirations in life has and always will be that of my grand- mother. It was she who gave me the joy of food, of how flavours work and how food can be made to be so good. I have so many happy memories of life with her and always, at this time of year, I reflect on those times. Miss you Gran. Gran always had so many great, from home-baked cur-


sweet treats,


rant buns, to shortbread cookies. One treat, that is so clear in my mind, is her homemade fudge. Whenever she asked me if there was something she could make for me, my choice was always fudge. This fudge was unlike anything I had ever tasted or ever will taste again. Truly, the fudge in a ¾-inch square would enter my mouth and simply dissolve – no biting, just pure, mouth-watering heaven


Gran’s Fabulous Fudge 2 x 397 g cans Carnation* con- densed milk 300 ml milk


900 g Demerara sugar** 1 tablespoon vanilla essence** 230 g butter


In a large non-stick saucepan and


Ian Leatt Foodies


Chocolate is a cure for everything.


melt the butter on a low heat. Add all the milk and vanilla essence bring to a boil then add the sugar stirring until it all dissolves. Bring to the boil again, then turn


the heat down and leave to gently simmer for 10 to 15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils, sugar gets very hot. Ensure that while stirring you keep cleaning the sides and bottom of the pan!


When you think it is ready, drop a


little of the mixture into a jug of ice- cold water. A soft ball of fudge should form. The trick my Gran used was that, once you have gotten to this stage, remove the fudge from the heat


and beat until it’s very thick and start- ing to set. Pour into the prepared tin (a 12-inch pan lined with butter) and leave to cool. Once cool, scoop out the fudge and re-heat slowly, bring to a boil and cook for a further ten min- utes.


As before, stir constantly. Having


boiled for a further ten minutes, re- move from heat and beat well with a wooden spoon. The fudge should start to thicken (usually after five minutes or so). Pour into your prepared dish and leave to cool. Once cool, run a knife through from side to side form- ing the side pieces. Sit back and toast my Gran for her truly amazing fudge. Seasons, greetings to you all, espe-


cially you Gran. Love ya. • • •


Side notes:


*Any brand could be substituted. **Demerara brown sugar may be part the magic here so it is worth look- ing for. It is generally dark brown in colour. It has a slightly more molas- ses flavour, but there are other dark brown sugars, so be sure to look for this ingredient by name. ***Vanilla essence is thinner than


vanilla extract and it is made from a chemical base. Extract comes from the vanilla bean. Extract is about twice as strong as the essence. – Ed. • • •


Ian Leatt is general manager of Pega- sus Publications and a trained chef.


2ND FLOOR CI T YPLACE, 233 HARGRAVE ST.


VISIT WINNIPEG’S ONLY


DOWNTOWN GAMING CENTRE


FEATURING 140 slot machines plus ROULETTE, BLACKJACK, DOUBLE DECK AND Triple CARD POKER


12 www.lifestyles55.net December 2018


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