This picture above is from 1954 and looks like Uncle Frank has taken a break from reading the newspaper. Let me tell you a little about Uncle Frank! Such a nice man and just a sweet family guy! When we would visit them, he would would serenade me playing the piano without reading sheet music! His fingers would glide over the keys while playing “The Entertainer”. I was so impressed and couldn’t hear it too much! I was amazed he didn’t need any sheet music! It was lovely to watch and I so appreciated his time playing away for me! Again, there was that warm-fuzzy feeling that someone cared about me!
Fast forward many years, Aunt Clare is now 93! Uncle Frank has recently passed away. It’s sad to lose the people you so care about. My cousin Ann is a devoted daughter to her Mom (and was to her Dad as well), taking her to doctors appointments, taking care of the grocery shopping and just enjoying spending time with her mother. Aunt Clare is a hoot with such a funny sense of humor.
Aunt Clare was so sweet to my mom, her sister-in-law. Every year she would send my mom her homemade fudge, each piece individually wrapped in foil, from Upstate New York to Central Florida where my mom retired. My daughters and I would visit my mom during the Christmas season and my mom would share the much coveted fudge with me. Again, there was that warm-fuzzy feeling times two! First of all, the magical fudge and second of all, my mom was sharing it with me and the girls! Sweet memories!
When Christmastime comes around at my house, Meg & Kate begin asking “When are you going to make Aunt Clare’s fudge?” It’s a tradition in December and sometimes a surprise just-because during the year. So I thought I would share these special thoughts and recipe with you. I hope you enjoy this recipe half as much as our family does!
Aunt Clare thinks this recipe is from a 1932 cook book by General Foods. An oldie but a goodie!
Aunt Clare’s Fudge ~ Gluten Free of course
2 squares unsweetened chocolate 3/4 cup cold milk 2 cups sugar dash salt 2 Tbsp butter 1 tsp vanilla
Prepare an 8″ x 8″ pan with greased foil before you begin. Add chocolate to milk and place on low heat. Cook until smooth and well blended, stirring constantly. Add sugar and salt. Stir until sugar is dissolved and mixture boils. Continue cooking, stirring frequently (not constantly), until a tiny amount of mixture forms a very soft ball in glass measuring cup of cold water. Keep testing soft ball stage with a rinsed out cup with fresh, cold water added. Remove from heat and add butter and vanilla. Stir until mixture begins to thicken. Pour at once into a greased 8″ x 8″ pan (lined with foil and greased with butter). Place in refrigerator. When cool, remove fudge from pan while still sitting on foil. Peel foil off fudge and place fudge without foil on cutting board and cut into desired sized squares. Wrap squares individually in foil to help lengthen the amount of time the fudge stays fresh and moist.