Page 38 - August Banner 2018_Neat

Page 38 August 2018 The Catoctin Banner Newspaper www.TheCatoctinBanner.com Published by www.EPlusPromotes.com

Tickling Our Tastebuds

by Denise Valentine

Hello, everyone. I can hardly believe that it’s time to start thinking
about entries for the Thurmont & Emmitsburg Community Show
again. Did a whole year go by already? For many people in our area, the
Community Show is a “Tradition.” Depending on your age, you may have
had parents and grandparents or children and grandchildren that have
entered or been involved in this local extravaganza that gives our Catoctin
feeder school residents the opportunity to showcase their talents.
Maybe your talent is sewing, art, flowers, canning and preserving, or
growing fruits and vegetables. You say you can’t do any of those things?
I have one more category for you: how about baked products? Everyone
bakes sometime. I’m sharing a simple fudge recipe for you to try. There
are many classes to pick from in every department. Go crazy and enter
several things! New to the area? Look for the Community Show Booklet
in your local businesses. It is a wonderful, fun-filled weekend; the event
is held at Catoctin High School, September 7-9. We will take entries on
Thursday evening, September 6, and Friday morning, September 7. Look
for all of the events and times in the booklet, and make your plan to
attend.

Fantasy Fudge

Ingredients

3 cups of sugar
ESP Elower-Sicilia
¾ cup butter or margarine Productions

1 small can (5 oz.) evaporated milk (NOT sweetened condensed milk) Serving the of Dance & Music
Community
1 tsp. vanilla Since 1970
Tap Ballet Jazz Hip Hop
12 oz. Semi-Sweet Chocolate Chips Pre-School Creative

1 jar (7 oz.) Jet-Puffed Marshmallow Crème Lyrical
Acrobatics
1 cup chopped walnuts (optional) Contemporary
Musical Theater

Directions Ages 3 to Adult

For More Information
Line 9-inch square pan with foil, with ends of foil extending over 301-271-7458
www.ESPdance.com
the sides. Home of the National Award Winning ESP Performing Company

Bring sugar, butter, and evaporated milk to a full rolling boil in large
saucepan on medium heat, stirring constantly. Cook 4 minutes or
until candy thermometer reaches 234 degrees, stirring constantly.
Remove from heat. ADD chocolate chips and marshmallow crème;
stir until melted. Add nuts (if used) and vanilla; mix well.

Pour into prepared pan; spread to cover bottom of pan. Cool
completely. Use foil handles to lift fudge from pan before cutting
into squares.

*The best thing about this particular recipe is that you can substitute
different flavored chips for different flavors of fudge.

*This recipe can be found on the Kraft Marshmallow Crème jar.