Tonight, I made my mother's famous fudge. My brother, Jerry, is visiting me tomorrow, and I wanted to send some home with him. I had a lot of tender memories as I worked on the candy. For ten years now, I have been some part of the process, and the last couple of years, mom needed help with the stirring and mixing and cutting. In my mind's eye I see her hands working with such love as she prepared it for all of the family and some special friends, and the young men who brought her the sacrament during the winter when she was shut in. She had such great love for everyone. It was truely a labor of love to make all of her goodies each year. I'm missing her a great deal presently, as her birthday approaches. I was actually in tears as I picked up all the ingredients tonight at the store, knowing that I was on my own for my first "solo flight" with the fudge. It appears to be right. She would be proud of me. I hope to carry on her traditions, so that part of her will live on in memory of the service she gave. Below, you will see pictures of mom teaching my daughters, Heidi, and Becky, how to make the fudge. Heidi has now become well known for the treasured recipe. I believe she said she makes eight double batches every year. People actually remind her about it and ask if they are receiving it again. Way to go Heidi!
One more thing.....the recipe:
GRANDMA SMITH'S FAMOUS FUDGE
4 1/2 Cups Sugar
9 ozs. marshmallow topping
1 square real butter
One pkg Baker's unsweetened baking chocolate broken up (8 pieces)
1 can Evaporated milk
2 Tbs vanilla
1 12 oz pkg. semi sweet chocolate chips
1 lb broken walnuts (optional)
In a large bowl, mix chocolate chips, marshmallow topping, and baking chocolate. Set aside.
Boil sugar, butter and evaporated milk in heavy saucepan for 5 full minutes , stirring constantly at a full boil. Pour this hot cooked mixture over ingredients in the bowl. Add vanilla. Stir until mixture is all melted and smooth. Add nuts if desired. Pour into a 9 X 13 inch lightly buttered pan and place in the frig overnight. Cut into squares with a sharp knife. Fudge is best when kept refrigerated and eaten cool.
NOTE: This recipe makes a dark semi-sweet fudge. I LOVE it this way but after tasteing it today, I remembered that mom always adjusted the recipe to how individuals like it. You can go with the semi sweet baking chocolate instead of unsweetened, or even take it a notch milder with milk chocolate. Also, nuts or no nuts, walnuts or pecans. Have fun deciding what you like best.
3 comments:
Oh great now you have me salivating!
I was just thinking I wanted something sweet- Grandma's Fudge always hits the spot!
She really was amazing to make that for us every year, I feel blessed you have decided to continue the tradition :)
Mom, that was such a touching post! I have been missing Grandma especially around this time of year. It was so important to her to get all of her Christmas candy made, and it was always done with such love! I feel so happy that she was able to teach me how to make her fudge herself. Grandma was an amazing woman...Oh how we miss her!
I was just at the store yesterday debating whether or not to get the ingredients for Grandma’s fudge. I’ve never had to wonder about that, knowing that she would be making some for all of us at Christmas. I enjoy making it, but now it just seems different. It made me miss her so much too! I opted not to do it yet, since it is tradition to have it closer to Christmas (and I really don’t need the calories!)
We all treasure Grandma’s memories, and savor her legacy. I am so grateful to have been able to have her participate in my life.
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