FUDGE LETTER 2019
Hello Band Parents,
The Colonel Gray Band Christmas Craft Fair takes place Friday, Nov 15 from 5:30 to 9 p.m. and Saturday, Nov 16 from 10 to 5:00 p.m. The Craft Fair is a major fund raiser for the band program.
This is your chance to offset the costs of your child’s band trips over the 3 year he / she will be at Colonel Gray.
If you contribute fudge (recipes and info below), your child earns credits to his or her travel account. Your child can earn travel credits by volunteering for a variety of duties during the fair. It is often possible to cover most or all of the costs for band trips that may take place over the 3-year period.
To make this happen we need fudge – and parent volunteers – to prepare the fudge packages to sell, and to supervise the fudge tables during the Craft Fair.
Please note that only the student’s volunteer time is credited to the student’s travel account. We need parent volunteers, but unfortunately, parent volunteer time can not be counted towards the student’s credits to their travel account.
Thursday, November 14
6 to 8:30 pm, 14 to 16 volunteers required
* Students also help with packaging
Craft Fair (supervising)
Friday, November 15
5 to 7 pm, 1 volunteer
7 to 9 pm, 1 volunteer
Craft Fair (supervising)
Saturday, November 16, 10 to 12:30 pm, 1 volunteer
12:30 to 3 pm, 1 volunteer
3 to 5 pm, 1 volunteer
We typically sell about 2000 sleeves (4 pieces / sleeve) during the 2-day craft fair.
Families may drop fudge off to the school on Thursday from 5-6 pm due to no school that day. An assembly line of parent volunteers packages the 2000 sleeves that evening to be ready for the sale the next day. An email was sent out earlier this week about fudge recipes etc. You can find the particulars here: http://www.colonelgray.com/music/?page_id=78 or at the bottom of this email.
Students sell the fudge in pairs at 3 different stations at the Fair. Parent volunteers are on hand to assist the students during the sale – to maintain a steady supply of fudge at each station, remove empty boxes, etc.
Please let me know if you will be able to help out with packaging the fudge on the evening of Thursday November 14th, or can take a shift during the craft fair to supervise and support the “fudge tables”. Many hands make light work and your contribution is greatly appreciated.
Students who sign up to help with packaging on Thursday are credited for their time, but there is a limit to the number of student spots available. Students must sign up through the school.
It takes a lot of parent volunteers to pull off the craft fair each year. You may have already committed to volunteer for another committee. If you have not, and you can spare some time to help with fudge, please let me know if you can volunteer.
Becky Allain (Noelle Pettipas, Grade 12) – email@example.com
Students and their families are asked to make fudge. The students are credited for each batch of fudge made and these credits are put towards their “account” which is used to offset their costs for the annual band trips – Please note – all band students are encouraged to use this fudge sale as an opportunity to increase their travel account credits.
1. One batch of fudge equals 24 to 25 pieces cut into 1½ inch squares.
The following recipes are for double batches using a 9 x 13 inch pans, which should yield 48 pieces (8 rows of 6 pieces each).
2. For best results bring the ingredients to a full rolling boil before timing. Fudge may be too soft or hard if you don’t follow this rule, and cannot be sold.
3. Chocolate is the most requested fudge at the craft fair, however, feel free to use your own recipes, as specialty fudges add color and diversity when packaging to sell.
4. DO NOT USE NUTS OR NUT PRODUCTS of any kind or Skor bits in your fudge.
5. Fudge is to be cut into 1½ inch squares, packed in a DISPOSABLE container and labeled with the student’s name and grade so they can receive proper credit. The Fudge Committee CANNOT be responsible for returning dishes.
6. The fudge is to be delivered to the band room on Thursday, Nov. 14th between 7:45 am and 9:00 am.
7. Clearly mark the student’s name and grade on the Fudge Container so he/she will receive credit – this means money in their travel account. If the student’s name isn’t marked he/she WILL not receive credit.
8. DO NOT submit fudge that requires refrigeration!
9. When preparing fudge for the craft fair, please follow food safety guidelines as outlined in the attached links on the PEI Department of Health and Wellness, Environmental Health website:
Safe food pamphlet: http://www.gov.pe.ca/photos/original/doh_foodsafety.pdf
Handle With Care: http://www.gov.pe.ca/health/index.php3?number=1021519&lang=E
Brown Sugar Fudge
1 cup butter
3 cups firmly packed brown sugar
1 cup evaporated milk
1-2 tsp. vanilla
Pinch of salt
1 kg. Icing sugar
Butter a 9”x 13”pan. Bring all ingredients except icing sugar to a full rolling boil. Boil hard 2-3 minutes (at least 2 full minutes). Remove from heat and gradually add icing sugar until smooth and thick. Electric beaters work best for this. Pour into greased pan. Cool slightly and cut into 1½” squares. A 9″ x13″ pan should yield 52 pieces of fudge approximately 1½” square.
1 & 1/3 cup evaporated milk
3 & 1/3 cup white sugar
1 tsp. salt
4 tbsp. butter
3 cups miniature marshmallows
3 cups chocolate chips
2 tsp. vanilla
Butter a 9”x13” pan. Mix milk, sugar, salt & butter over medium heat. Bring to a rolling boil and then boil for 5 minutes. Remove from heat. Add remaining ingredients, stirring vigorously until melted and blended. Pour into grease pan. Cut before hardened into 1½” inch squares. A 9″ x13″ pan should yield 52 pieces of fudge approximately 1½” square.
For those who would like to try something different…
Orange Creamsicle Fudge
3 cups white sugar
¾ cup butter
2/3 cup cream
Combine in saucepan over medium heat in a heavy bottomed pot. Bring to a rolling boil and then boil for 5 minutes. Remove from heat.
7 oz Fluff (213 gram jar)
1 package white chocolate chips
Mix well until blended. (Electric beaters work well here.)
Remove 1 cup of mixture and set aside.
To pot add:
3 teaspoons orange food flavoring
12 drops of yellow food coloring
9 drops of red food coloring
Stir well. Pour into greased 9” x 13” pan. (Lining pan with parchment paper makes for easy removal and cutting) Pour rest of white mixture on top and swirl. Cool and cut into 1½” squares. Cutting works best with a large sharp knife as it has a tendency to crumble.
Candy Cane Fudge
Use same base as above (sugar, butter, cream, Fluff, white chocolate chips). NO orange flavoring or food coloring. Crush 7-10 candy canes and add to mixture. Add 1 teaspoon of peppermint flavoring as well. Hint: Set aside some of the candy cane pieces to decorate the top. (9” x 13” pan as above)
Oreo Cookie Fudge
Same base once again. Add 10 – 12 crushed Oreo cookies to mixture. As above, use some to decorate the top. (9” x 13” pan as above)