Of Poetry and Fudge
I spent much of the weekend reading slush for Gyroscope Review and thinking about our winter issue, which will be available on January 1. Being an editor means I have to be both hard-nosed and generous. This role is where I am constantly challenged to put myself in someone else’s shoes as I try to appreciate the poems in front of me. It is a role that requires me to know what’s going on in the world, to recognize a variety of references across different perspectives, and to see when a poem just needs a little tweak to be great or when I have to say no.
In short, it’s a lot of work. It’s just as much work as the writing itself; it just happens to come on the other end of the creative process. And this is my editorial plug for anyone who is submitting work to one of the number of publications who have open calls for submissions: no editor does this work to make your life miserable. Editors do this work to offer the best possible assembly of words to readers.
And, in the spirit of offering good poetry, I am pleased to share Gyroscope Review‘s list of Pushcart Prize nominees here. My co-editor Constance Brewer and I work hard to get Gyroscope Review‘s contributing authors’ names out into the world and the Pushcart Prize nominations are an excellent opportunity to do that. Please check out the list of nominees and then swing by our Issues page to see those poems and many more.
Perhaps reading some poetry while December tightens its cold-weather grip will be just the thing to counteract this post-election funk many of us feel. But if that doesn’t help, then maybe this will….I give you the fudge recipe I use every year around this time. Fudge makes everything better, don’t you think?
I’ve used the same fudge recipe since I found it on the back of a jar of Kraft marshmallow creme when I was first learning to cook back in the early 1980s. The recipe doesn’t look quite the same on today’s jars and I never add the nuts. I always make plain, unadulterated chocolate fudge. And I use butter. Pure butter.
Here you go:
Fantasy Fudge (old school recipe)
3 C sugar
3/4 C margarine (I use butter!)
2/3 C evaporated milk (this is about equal to the little 5 oz can in the grocery store)
12 oz package semi-sweet chocolate chips (don’t use “chocolate flavored”!)
7 oz jar marshmallow creme
(1 C chopped nuts is part of the original recipe – I leave these out)
1 tsp vanilla (use real vanilla!)
Combine sugar, margarine (butter), and milk in heavy 2 1/2 quart saucepan over medium heat. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching.
Remove from heat. Stir in chocolate until melted. Add marshmallow creme, (nuts), vanilla. Beat until blended well. (I use a big old wooden spoon.) Pour into a greased (or foil-lined) 13 X 9 inch pan. Cool at room temp.
Cut into squares. Makes about 3 pounds of fudge.
You can see this recipe card has been well-used. And the recipe box was my mom’s.
The slab left from our annual Thanksgiving Eve fudge-making.