Of all the desserts to attain cultural relevance over the past century, can any hope to touch Alice B. Toklas’ famous hashish fudge? Calling for such ingredients as black peppercorns, shelled almonds, dried figs, and most vital of all Cannabis sativa, the recipe first appeared in 1954’s The Alice B. Toklas Cook Book. (Toklas would read the recipe aloud on the radio in the early 1960s, a time when the fudge’s key ingredient had become an object of much more intense public interest.) More than a how-to on Toklas’ favorite dishes, the book is also a kind of memoir, including recollections of her life with Gertrude Stein — herself the author of the ostensible Autobiography of Alice B. Toklas….
…Born a generation after Orwell, Roald Dahl made no secret of his own sugar-addicted British palate. In his book Charlie and the Chocolate Factory Dahl had “dazzled young readers with visions of Cavity-Filling Caramels, Everlasting Gobstoppers, and snozzberry-flavored wallpaper,” writes Open Culture’s own Ayun Halliday. But his own candy of choice was “the more pedestrian Kit-Kat bar. In addition to savoring one daily (a luxury little Charlie Bucket could but dream of, prior to winning that most golden of tickets) he invented a frozen confection called ‘Kit-Kat Pudding,'” whose simple recipe is as follows: “Stack as many Kit-Kats as you like into a tower, using whipped cream for mortar, then shove the entire thing into the freezer, and leave it there until solid.”Dessert Recipes of Iconic Thinkers: Emily Dickinson’s Coconut Cake, George Orwell’s Christmas Pudding, Alice B. Toklas’ Hashish Fudge & More | Open Culture