Molasses Me

I've never been a huge fan of resolutions, probably because they don't keep and start to smell bad after a couple of weeks. And then they attract annoying little fruit flies that buzz around whispering disparaging remarks in my ear.

So I'm not really making resolutions. I'm just going to continue doing what I've been doing, mainly following training programs in order to successfully complete a few races and eat healthy so that I can occasionally binge and sugar.

This year is a little different, however, because I'm trying a few different types of races than what I've done in the past. In April I'll be attempting the Tough Mudder (which I've already written about) and in September I have decided to do a half ironman triathlon.

A regular ironman triathlon consists of a 2.4 mile swim, followed immediately by a 112 mile bike ride, followed immediately by a full marathon. So a half-ironman is half that. Go figure. 1.2 swim, 56 mile bike, 13.1 run.

Soapbox time. For a large portion of the population running 13.1 miles is a serious accomplishment. Can't they call it something other than half of something else? It just seems like calling it a half-marathon is implying that you aren't tough enough to go the whole way. Same goes for a half-ironman. I guess I'll only be half a man. Err, Ironman. Soapbox done.

So I've started to train on all three disciples of the triathlon, doing each about three times a week, as well as doing a little lifting. I think I may have to take out a second mortgage to get all the new gear though.

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So my sort-of-resolutions should take me two steps forward in the healthy department, it's time to take that ever so scrumptious step back. This time the step back is an old family recipe that is a staple of the holidays. My great grandmother used to give a batch to my grandparents and their family for Christmas way back in the day. It may sound a little old fashioned but it is seriously addictive. There is a disclaimer though; I am not responsible for any lost fillings or other dental work.

Molasses Candy

2 cups sugar
2/3 cup molasses or sorgam
1/3 cup corn syrup
3/4 cup evaporated milk
1/4 cup milk
1 Tbs vinegar
2 heaping cups of whole almonds (other nuts will work too)
1 tsp baking soda
butter for pan

Combine sugar, molasses, corn syrup, evaporated milk, & milk. Heat until soft ball stage**, stir in vinegar. Cook until hard ball stage, add nuts. Heat until it boils again and add the baking soda. Stir until fluffy and pour out onto a buttered cookie sheet.

** You can cook it less so that it is softer and it is just as good. It's really just a matter of taste.

Slush for Brains & Caramels

This past weekend the area in I which live was hit by a moderate snowstorm immediately followed by temperatures that would make a polar bear grab a scarf. It's so cold that the salt that the crews put down on the roads hasn't really worked so there's still slipping and sliding all over the place.

Into this scene I begin my brief narrative. I hopped in my car at 6 am this morning, immeasurably grateful for an attached garage. The temperature was right around zero with a wind chill of -10. I drove down my street in the eery pre-dawn blackness. There, ahead of me were ethereal lights bobbing yellow and white like little eskimo fireflies.

Okay, enough with the drama. The little lights were the reflectors on a certifiably insane runner out before dawn in sub-zero temperatures, running on ice. I thought to myself, I like running, but obviously not as much as that guy because you will never find me doing that. Halleluiah for a treadmill.

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My wife and I have been slaving away over sugar pots for the last week finishing up our Christmas chocolates. I've already posted the recipes for two of the staples, Almond Joys and Buckeyes. Today I'm posting a new favorite that we've worked on for a couple of years and finally found the perfect winner.

Soft Caramels

1 quart heavy cream (32 oz)

4 cups sugar

2 cups corn syrup

1 can evaporated milk

1 tsp salt

1 tsp vanilla extract

Combine the cream. sugar, corn syrup, evaporated milk and salt in a large pot and heat on medium, stirring regularly until it reaches 235 degrees (soft ball stage). Remove from heat and add vanilla. Pour into greased 9X13 cake pan. Chill thoroughly. Cut into bite sized pieces and roll in squares of wax paper.

Notes:

-Use a large pot because it will bubble up to more than double in volume.

-It will heat up pretty quickly until it hits about 215 degrees then it will go much more slowly. It could take an hour or more. Be patient, it's worth it.

-Works wonderfully to dip in chocolate and sprinkle with a little sea salt.

Recipe from Wendy Russon. Her annual Christmas gift of caramels was the single most coveted goody in our house.