My late grandmother, Mildred D’Lugin Evans, was a woman of many talents. Painter, philanthropist, poet, businesswoman, City Council member in Fayetteville, NC, mother of two, loving wife of Monroe and grandmother of four. A woman whose legacy is something to aspire to.
As her granddaughter, some of my favorite memories of her revolved around the food she would cook in her big kitchen. Turkey tetrazzini casserole, fresh green bell peppers sauteed in olive oil and garlic and her fudge.
Yes, the fudge.
It always seemed mysterious to me how she could make her fudge so quickly and effortlessly. One minute, she was throwing the ingredients in the pan. And the next, voila, yummy, creamy fudge. After I got married, and made her a great-grandmother, she shared her fudge recipe with me. Written out on the back of a bridge scoresheet, in her unique penmanship that few could read. And I count myself lucky that I am one of those few.
I’ll be making this for my kids on Valentine’s Day. You should too.
1/2 tsp salt
1 tbsp butter
18 oz Baker’s Semi-sweet chocolate
1 can Eagle brand condensed milk
1 tsp vanilla
1 cup nuts (optional)
Dissolve the salt, chocolate, and butter with the condensed milk in a heavy aluminum pan over medium heat. As soon as the chocolate is melted, add the vanilla and the nuts, if desired. Quickly pour mixture in to a 9 x 9 buttered tin. Will take about two hours to completely harden, if your family can wait that long. I never could.
Do you have any recipes in your family that have been passed down from generation to generation?
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