My Love for Fudge began in the 1950’s with Mrs. Buckley’s fudge…
Hey Friends,
Who doesn’t love a delicious piece of homemade fudge? I started making fudge when I was a teenager!
It all began with Mrs. Buckley. My dad was a traveling salesman and one of his customers, Mrs. Buckley, was known for her delicious homemade fudge.
Every Christmas, without fail, she gave my dad a 5-pound box. Well, it didn’t take long before my siblings and I would find the box that held that tempting confection under the Christmas tree. We would sneak into the bedroom, carefully unwrap the gift and start eating!
Our folks were fully aware of our devious acts, but never let on. In fact, I think they got a kick out of it. We thought it was so funny that year after year mom & dad would look surprised when they opened Mrs. Buckley’s fudge! I loved that about them. There began my love of fudge!
I tried all kinds of recipes and ruined most of them. In 1974, a friend, Shirley Gasdick, gave me a box of her homemade fudge and my life changed! It was the best! Shirley was known (as was Mrs. Buckley in the 1950’s) for her fudge.
I HAD TO HAVE her recipe! Thankfully, Shirley shared it with me and the good news: 44 years later, I still have it on a 3×5 card. We’re going to make that recipe closer to the holidays!
Fudge took a turn in the mid 1970’s with the sales of microwave ovens!
I was over the moon when Bill surprised me with my first microwave in 1977! My sister, Patti, got a part time job demonstrating how to use an Amana microwave at a local store.
Her favorite recipe for these demonstrations was Kraft’s Fantasy Fudge recipe. It was AMAZING! Who would have dreamt of making fudge in a microwave?! Sidebar: You may recall this was Kraft’s recipe using their very popular (and still is) marshmallow cream! It was a crowd pleaser and the microwave made it so simple.
However, my very particular fudge taste buds evolved over the years. I haven’t been able to make fudge in a microwave for many, many years. I LOVE experimenting with all kinds of fudge recipes and have come up with some great ones – all G/F!
Do you love fudge? What is your favorite kind? Chocolate? Peanut Butter? Butter Pecan? Rocky Road?
Please watch Connie’s G/F Buttern Pecan Video. Kristin did a great job editing it with an accelerated video portion. It’s pretty doggone cute! Our precious D-O-G, Abby, makes a cameo in the speedy part too!
Kristin and I appreciate y’all so much! Thank you for reading the blog, watching the videos and please follow us on Instagram! We love getting your comments, so please leave us a message below the recipe.
Love y’all!
connie
CONNIE’S FUDGE TIPS
- Choose a heavy saucepan that is at least twice the volume of the mixture. This will help prevent overflow.
- Use a wooden spoon for stirring the mixture. A metal spoon conducts more heat.
- Oil the sides of the saucepan with butter or oil to keep sugar crystals from sticking to the sides
- Have everything you need to make the fudge ready at your fingertips.You won’t have time once the process starts.
- If you have a reliable candy thermometer, use it.
- Butter 8×8 pan lined with heavy aluminum foil. Make it long enough so the foil can be used as handles to lift out.
- Don’t scrape the pan when pouring up the fudge.Could get some sugar crystals into the mix from the sides & bottom of the saucepan.
- While still warm, score fudge with sharp knife. Let cool and continue cutting with a very sharp knife to avoid cracking the fudge.
- Store by wrapping fudge in wax paper or saran wrap. This keeps it from drying out. I keep it at room temperature in a cool place. (my closet)! LOL! Will last approximately two weeks. Try to avoid putting in the frig. This can dry it out.
- MY ADVICE: Enjoy it within 2 weeks
xoxo connie
