Sunday, September 13, 2015

The Refreshing Month of September.

The Tea Party
I had a little tea party
This afternoon at three.
'Twas very small-
Three guest in all-
Just I, myself and me.
Myself ate all the sandwiches,
While I drank up the tea;
'Twas also I who ate the pie
And passed the cake to me.
~Jessica Nelson North

Penuche Walnut Fudge

 3 cups brown sugar, packed
 1 cup heavy cream
1/4 tsp. salt
 2 Tbsp. butter
1 tsp. Bourbon vanilla**
 1 1/2 cups finely chopped walnuts
 1.) In a medium saucepan, combine the brown sugar, salt and cream. Stir until dissolved.
 Cook until temperature reaches 235 degrees on a candy thermometer, or soft ball stage.
 2.) Remove from heat and stir in the butter. Cool to 110 degrees, or lukewarm. Add the vanilla and beat vigorously by hand until mixture loses its shine.
 3.) Quickly stir in the nuts and spread into a greased 9″ x 12″ pan. Chill before cutting into small squares. Store in the refrigerator in a sealed airtight container with wax paper between layers.
 Keeps for one week.

 ** Bourbon vanilla is a richer tasting vanilla extract. You can find it online at King Arthur

 Serving Suggestion:
 For a pretty treat, cut the fudge slab with a very small cookie or candy cutter like the butterfly used in the picture above.
Enjoy and have fun making these September tea treats

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