Well-stocked larder yields peace, fudge

As I write this the state is bracing for a hit of brutal winter weather. I’m really hoping this will be the ice storm that never was, but if predictions are correct, you’re reading this as the thaw is just beginning.

It happens every time.

Weather forecasters mention snow, sleet, ice or freezing “anything” and there’s a mad rush on bread, milk, eggs and other staples at the grocery store.

Last Wednesday, when the temperature was a balmy 77 degrees, friends were posting pictures on Facebook of bare bread shelves and empty dairy cases.

I did everything I could to avoid the grocery store.

(Though I did have to pick up a prescription from the pharmacy, so I didn’t get to avoid the madness entirely.) As a cook, I keep a well stocked pantry and freezer. And though I hope it never comes to it, I suspect I could eat for a couple of weeks cooking only the food in my house. I wouldn’t necessarily relish all of the meals I made, but between the nuts, beans, pastas, canned tomatoes, canned salmon and tuna, Spam and corn - that’s just the pantry - I definitely wouldn’t starve. And assuming I have electricity to turn my electronic-ignition gas oven on, there’s plenty of flour and yeast for baking bread.

So what did I do to prepare for the storm? I made sure my cellphone had a fully charged battery and that there was plenty of coffee ready for brewing.

Now for something to enjoy with that cup of coffee.

Microwave ovens vary.

This recipe is written for a 900-watt microwave. Mine has a bit higher wattage and I overcooked one batch, so the candy turned out on the crunchy side, but the flavor was delicious. If you have a higher-watt microwave, you may wish to cook the candy for 6 to 8 minutes, stirring every 2 minutes.

Microwave Hazelnut Fudge

1 (14-ounce) can sweetened condensed milk

10 tablespoons butter, cut into pieces

1 cup granulated sugar

1 1/3 cups packed brown sugar

2 teaspoons vanilla extract

2 tablespoons hazelnut liqueur

1 tablespoon heavy cream

Line an 8- or 9-inch-square pan with parchment paper.

In a large (2 ½ -quart or larger) microwave-safe bowl, combine the condensed milk, butter and sugars. Cook on 100 percent power for 3 minutes; stir, cook 3 minutes more, stir again and cook for an additional 3 minutes for a total of 9 minutes.

Remove from microwave. Stir in the vanilla extract, hazelnut liqueur and heavy cream. Beat with a wooden spoon until smooth and glossy. Immediately pour mixture into prepared pan.

Let stand at room temperature until set.

Recipe adapted from laurenconrad.com