Canterbury Cuisine Fudge Mix

February 13, 2007 | Reviewer: Abi

Canterbuy Cuisine Fudge Mix

Price: $2.99
Serving: 1/12 prepared pan
Calories: 190
Fat: 11%, 7g
Sodium: 28%, 670mg
Protein: 8g
Carbs: 25%, 75g
Fiber: 10%, 3g

Canterbury Cuisine says: We all remember Grandma’s Fudge…thick, rich, dark chocolate that melted in your mouth! It took a special touch to make it “just so”

Abi says: I planned on posting this review immediately after Thanksgiving. Then I realized that we were spending the next couple of weeks reviewing Trader Joe’s products. Please read the paragraphs below as though the date were December 4, 2006.

You know what is a good day-after-Thanksgiving lunch? No, not turkey: Middle Eastern food. There’s nothing quite like going out for a satisfying meal of chicken kebab, hummous, babba ghannouj, and fresh pita. Talk about delicious and yummy. Oh wait, this isn’t a review of my lunch at Skewers, this a review of the microwave fudge I purchased at TJ Maxx. Yes, I bought a package of microwave fudge mix at TJ Maxx. I’m sorry, I just can’t get over it. TJ MAXX!

Why did I make this fudge on the day after Thanksgiving? Apparently I have a compulsive baking disorder. Perhaps the fourth Friday of November is not the best day for making a rich chocolatey item, but unlike most of America, I didn’t have a food hangover.

How was the fudge? I found it far too grainy and not nearly as delicious as Kraft Recipe Fantasy Fudge. I also may not have followed the instructions to a T, which doesn’t help a product like this. But I think that even with perfect preparation, it wouldn’t have been a great dessert item.

I am sure that my coworkers will love it. They adore chocolate.

If you really, really want to know how Canterbury Cuisine’s fudge tasted, I think you should read this conversation between me and George:

“How was it?” I asked.
“It was tasty. Very rich.” he replied.
“That’s it?”
“Yeah, I find fudge always too rich for me.”

This coming from a man who ate five truffles while downing a Coke this afternoon. A man who said “You need to take these truffles away from me before I eat the whole box.” Chocolatey French truffles coated in cocoa powder!

Also, a man who manages to eat entire rows of brownies from a pan. Like I won’t notice that there’s a bit missing because A WHOLE ROW IS GONE. Quite frankly, I’m glad that he eats so much. Before I purchase my first Silpat, I once burned a tray of cookies. “Ooh, cookies?” asked George as he slipped into our previous (tiny) kitchen. “Oh, those are burnt.” I shrugged, gesturing to the plate of obviously burnt cookies. “That’s ok, I can still eat them.” he replied, proceeding to eat burnt chocolate chip cookies.

Unfortunately, George did not consume this fudge with such gusto. Also, I forgot to take it to work. A week later, I tossed the brick of uneaten fudge with a little sadness and a lot of regret. What a waste of butter. Apparently, burnt cookies are more palatable than this fudge. Also, it is great to have someone around to eat your culinary mistakes.

comments

8 Responses to “Canterbury Cuisine Fudge Mix”

Sarah on February 14th, 2007

You’re right, we totally would have eaten it. Shame on you for not allowing us to do so.
Marvo on February 14th, 2007

I tried to make fudge once and they weren’t very good. I think I forgot to put something in them. They probably weren’t better than these. But that’s just the way I am with recipes. Some people kill plants, I kill recipes.
Ginia on February 14th, 2007

I’ve often eyed the piles of dented foodstuffs at Ross, TJ Maxx, Marshall’s and the like, but never actually took the plunge. Thank you for taking that bullet. PS: Your co-worker has a job and eats everything you toss at him? Maybe you should marry him. Just sayin’.
Abi Jones on February 14th, 2007

Oh, George is not my coworker. And I am going to marry him.

He and my coworkers are ravenous consumers of all delicious items I produce. Sometimes though, it is a battle having enough treats to bring into work:

“Wait, I only get three icebox cupcakes?”
“Yes.”
“How many total cupcakes are there?”
“About thirty.”
“So, you’re only giving me 10% of your love?”
MaryAnne on February 14th, 2007

Whoa, I want some icebox cupcakes. Those look delicious. Can you post the recipe? Pretty please?
Abi Jones on February 14th, 2007
How to make Icebox Cupcakes

You will need:
3 boxes of Nabisco Chocolate Wafer Cookies
2 cups of whipping cream (heavy cream)
1 teaspoon vanilla
1 heaping tablespoon granulated sugar
1 package of cupcake liners

This recipe makes 30 icebox cupcakes.

Prep:
1. Using a cool (refrigerated) metal bowl, start mixing cream on medium speed. I have a KitchenAid mixer, so I just set it on medium and then went into the livingroom to watch Anna Nichole Smith coverage.
2. While cream is mixing, add your vanilla (or other flavorings, if you prefer) and sugar.
3. When soft peaks form in the cream, stop your whipping. Seriously, otherwise it will turn into butter, which is tasty but not appropriate for this treat.
4. Put whipped cream into fridge.
5. Flatten your cupcake liners and put on cookie sheets or trays for later transport/storage.
6. Place a stack of four cookies on each liner. The picture shows five cookies, but I found that four was fine. The chocolate cookies are pretty expensive, so it is up to you to figure it out.
7. Take your whipped cream back out of the fridge.
Assemble
1. Spread 1/4 to 1/2 an inch of whipped cream on a chocolate cookie.
2. Stack a cookie on top of that one. Do not press hard!
3. Spread 1/4 to 1/2 an inch of whipped cream on the top cookie.
4. Stack a cookie on top of that one. Do not press hard!
5. Spread 1/4 to 1/2 an inch of whipped cream on the top cookie.
6. Stack a cookie on top of that one. Do not press hard!
7. Set the stack of four cookies with lovely layers of whipped cream on top of the flattened cupcake liner.
You have just completed one of thirty cupcakes. Now they need to sit in your fridge overnight, or for at least six hours. Once they’ve done that and softened up, serve to your adoring beau and coworkers.
Jana on February 14th, 2007

My boyfriend eats so many burnt chocolate chip cookies as well. He doesn’t even attempt to scrape off the burnt part…ugh.
Sharon Jensen on June 26th, 2007

I made the Canterbury Cuisine Microwave Fudge and found it to be wonderful…..smooth, creamy, rich and dark…in fact, I could hardly believe how good it was in addition to it taking a total of about 10 minutes from empty glass bowl to a pan of finished product.