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Monday, July 01, 2013


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Julia ~ Falling Off Bicycles

Such a charming story, Kristin. I love that you two could come up with a successful recipe on the spot. Well done; it looks delicious!

Candi Herman

So sweet! I Will say that many of m'y French friends do call it fudge though, because caramel is not exactly "it", but that's ok thé story is beautiful!


Hi Honey,

I love todays post. I am still crazy about the joy Marsha brings into our lives, I could spend days with her enjoying her love for life and creative spirt. We really lucked out when Kip found Marsha. Have you figured out how to talk Marsha into sending us notes on Jackie's visit to Sun Valley?

I am so happy you are back posting - it's been terrible not having your loving spirit touch my days for the past month.



Stephanie Kaplan

My sister "invented" a similar recipe as a way for her family to eat more coconut oil. We use less oil and more cocoa powder - 1 part coconut oil, 2 parts cocoa, honey to taste. I add shredded coconut and stir it in. Covering it with pecans looks delicious, but I'm wondering where you got the pecans. I live in Vermont and spend the winters and spring in southwest France near Cahors and I've never been able to find pecans in that area of France. I'm sure walnuts would be good too.


I haven't made fudge in years but I remember the bit about bringing it up to a particular temperature and testing a drop of it in water to see if it's ready. Your way seems so much easier and healthier, too!


There is no link for the audio file!!!!!

Kristin Espinasse

Rive, thanks for your note. Ive just uploaded the sound files.

Mom, love your comments, which add so much to the stories. I hope Marsha sees your note. She and Dad and Jackie must be waking up by now, enjoying that first cup of coffee after their 24 hour voyage.

Candi, thanks for the info about the French calling fudge... fudge :-)

Stephanie, the pecans are from Phyllis in Texas :-)

Cynthia Lewis (Eastern Shore of Maryland)

Thanks so much for sharing the wonderful visit of Marsha and your Dad during the past three weeks.... which seemed like three days, I'm sure. It's always more than a little sad and nostalgic when dear ones leave and the house suddenly seems empty without them. Maybe another small "batch" of fudge would help to soften their absence a bit. (Thanks,too, for the recipe.) Bonne journée ou soirée.


Yum! What a delicious post! Thank you for sharing the experiences and the recipe. In turn, it made me think of a recipe I can share with you, doubly so given your love of peanut butter...interested in a recipe for peanut butter fudge? If so, I will e-mail it to you!


Bonjour Kristin de Sablet et merci au petit clin d'œil aux français qui lisent votre chronique :)! j'en fais partie. Je vous lis en regardant le tour de France! Très bonne journée. Jocelyne

Kristin Espinasse

Thanks, Jos! Just saw your note -- I read the comments via my inbox and sometimes read them out of order :-) Happy to know another Francophone is reading.   That delights me!

Kristin Espinasse

Cythia, you read my mind -- another batch ought to cure these blues.

Leslie, you read my mind, too! I was about to google peanut butter fudge! I seen there is an almond butter version, too...

Lisa A.,Los Angeles, CA

I must try it. It sounds wonderful!!
Je suis allergique au sucre, alors ce sera génial! (I'm allergic to sugar, so this will be great!)
Thanks for sharing! I love the always. :)


Ouh la la, de l'huile de coco en confiserie! I didn't know it was edible, it would remind me of Hawaian Tropic, so...
Je lis rëgulièrement votre chronique en France, et ai offert votre livre à des amies Américaines, après l'avoir lu, bien sur.
Et j'aime les histoires de Jules , Marsha et votre papa. Et Jackie doit être heureuse de passer un mois en famille aux States!
Bravo, et continuez!

Kristin Espinasse

Thank you, Sylviane! Just enjoyed a visit to your site--and your oil and digital paintings. Love the animal portraits, too!

Trina, St. Petersburg, Florida, USA

Thanks for the recipe! I am allergic to chocolate, and this will be a great idea to make fudge using carob powder - the closest I can get to a chocolate taste. I love Stephanie's idea of adding the shredded coconut - that might taste even more like a Mounds bar; perhaps the extra cocoa to oil ratio would add some firmness you suggested might be lacking...hmmm. All sounds yummy...melty or not :)

Bill Facker

Ummmmmmmm ... Fudge! My Mother used to make peanut butter fudge as well as the standard variety, it was excellent. Thanks for bringing up some great memories! Aloha

Julie Farrar

This is the original fudge recipe. How cool. The one I make every Christmas and that my mom made every Christmas before me uses butter, Nestle's chocolate chips, sugar, and marshmallow cream. I'm eager to try yours to see if it competes with Mom's.

Joanne Ablan

Thanks for the fudge recipe. I like to eat ginger (the kind you
get in a ziploc bag at Trader Joe's) with fudge so I will put little
pieces of ginger in my fudge. Joanne

Sarah LaBelle near Chicago

My older brother made fudge for us long years ago, us being the six siblings. His cooking challenge was not stirring, but learning to melt baker's chocolate without burning it, which came as a bar, not powder.

He used butter and sugar, the ingredients we had on hand. As always with my older brother, he had a big success. I never did learn where he got the idea to make it, but we were glad of his specialty.

That is a great story of cooking au pif, as you so like to do.

I hope the quiet is not too much for you, after two months of family visits, with your daughter on her American adventure. Is she satsified with her accent on English, I wonder.

Energetic and delightful story.


Our dear Kristi,
Another wonderful post and beautiful pictures! What a plaesure and privilege for us to share in your life--and your writing!
I really enjoyed learning the history of fudge (almost as much as I love the idea of enjoying some! YUM!) Thank you for sharing your recipe with us!
I hope sweet Jackie will not be too uncomfortable in Arizona,even though I know your dear Dad and Marsha will take good care of her. I just spoke to my oldest friend (from age 5!) who lives outside of Phoenixand it is 115. (here in Las Vegas today we're supposed to hit 117!)This heat wave is horrible!
Love, Natalia XO


In my teens we used coconut oil to be careful with your fair skin. It moisturizes nicely but draws that sun in.
There is a stand at one of our farmer's markets that makes truffles using olive oil. They are flavored with such aromas as lemon, lavender, hazelnut and orange, then covered with sort of a ganache. Wonder how it would work in fudge.
Italians have used olive oil for eons as a moisturizer and claim it keeps the skin baby soft.
I am sure Jackie will have a wonderful time. You may just have a little fashionista cowgirl when she returns.

Joan Clark

I have a small little Chocolate Shop and have been making fudge and turtles (we call them tortoises) for twenty something years and I am excited to try your version. How wonderful to have that memory of your dad cooking with his mother. When I was young, in the 50's, when coming home from a date I would wake my dad, no matter what time it was, and ask, "would you like a muffin?" Then we would make muffins together and slather them with honey butter and chat. I cherish those special moments. You are such a delight and I so look forward to each of your posts.

Stacy ~ Sweet Life Farm ~ Applegate, Oregon

What a beautiful mission, to gather memories of your dad’s allowing them a new life with you. I often think of this, Kristi, as my mom and dad hold so much family history and memories within them that I am afraid will be lost.

I use coconut oil in cooking and baking and prefer to substitute honey whenever I can. I think your fudge sounds divine! I adore your latest sweet story of your family, thank you for sharing this, and your fudge tips, with us.

Vera Marie Badertscher

Of course I loved this post, since I recently started a website called Ancestors in Aprons. I have so many memories of family members and ancestors tied to food and the serving of food that they spilled over into a website. Too bad you didn't ask your dad those questions. Perhaps Jackie can do the interviewing while she is in the U.S.? Teens sometimes make great interviewers. She needs to get one of those little digital recorders that holds hundreds of hours of conversation and chat with your mom and your dad. You will both be so glad to have those stories later.

Lauren Golden

I enjoyed seeing La Charlotte de L'ile as she was a favorite of mine, playing the piano, while we enjoyed the sweets and tea. I'm pretty certain she is not with us anymore. A sad loss.

Zoe Willet

Delighted to read of my alma mater, Smith ('59)! I don't recall any fudge-making there, however. But perhaps that's where my mother, also a Smithie ('24) learned- she wasn't much of a cook, but fudge was one of her specialties. Brings back memories!




What kind of mission was Marsha's son Michael on?


Kristin, I made this fudge - it's delicious! I love that it's so healthy too! I keep mine in the freezer and it's less gooey than keeping it in the fridge. I ha a table full of dinner party guests try and guess the ingredients, no one could believe that it didn't have any butter or sugar! Thanks! :)

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