The Best Fudge (According to Gaggy)

Gaggy in front of carMy 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.

Gaggy's fudgeThe Best Fudge (Translated from Gaggy’s handwriting)

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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7 thoughts on “The Best Fudge (According to Gaggy)

  1. No candy thermometer required? Uh oh.

    I don’t really have any specific family recipes (although Mom did teach me that the secret to her good beef stew is a can of Budweiser – in the stew, not in the cook! she calls it “Beef Beer-guinon”) because Mom is a pinch-of-this dash-of-that cook, she learned from her mom, I learned from her, there aren’t really written recipes. However I do have both grandmothers’ Fanny Farmer cookbooks, which I absolutely treasure because they’ve got notes – Grandma A’s are mostly hers, Grandma J’s, I’ve got the added touch of my grandfather’s notes as he was learning to cook for himself after Grandma passed away. I love them, Grandma A’s is older and mostly stays on the shelf because it’s a little fragile but I use Grandma J’s all the time. Here’s a fantastically easy, delicious dessert I found in there once when I was wiped out from getting over a bad flu and specifically craving something hot and molasses-y:

    Honeycomb Pudding from Grandma J’s Cookbook

  2. I loved reading your blog about your Grandmother’s fudge and seeing her recipe written out in her hand. It brought back memories of my own Mother’s baked goods. She was terrific, and I still have most of her recipes written out, with the date and “Mother” on each one.

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