This week I made a kind of oatmeal fudge thing I’ve been making for years. This time it came out grainy. I Googled to find out why. One of the answers was that to make fudge you have to use *pure cane sugar.* I thought I was, I mean that’s what’s in a bag of sugar, I thought.
The bag says “Granulated Sugar.” Nothing about cane sugar. So I Googled some more and learned that beet sugar is less expensive because it grows in a wider variety of climates. Cane sugar grows in hot places. So the cheaper sugar at the store is all or mostly beet sugar, unless the bag says “Pure Cane Sugar.”
For those tracking the GMO thing, beet sugar might very well be GMO, while at the moment Pure Cane Sugar is not.
Aunt Susie’s Unbaked Fudge Cookies
Boil together 3 minutes: stick of butter, 1 3/4 c pure cane sugar, 1/2 c cocoa (or 1 1/2 oz bar), 1/2 c milk (or water)
Remove from heat
Stir in 2 1/2 c minute oatmeal, stir one minute over heat
Stir in 1/2 c peanut butter (optional)
1 tsp vanilla extract
Stir until cool and thick. Drop on wax paper. Makes about 2 dozen.