Wee Cook Wednesday: Kimberly’s Fudge

Today the kids and I stirred up a batch of fudge to replenish the goodie tree that has been rather depleted with holiday gift-giving and get-togethers.

The recipe was given to me by my friend Kimberly, who died as a missionary in China, in an automobile accident. She left behind several children, and a husband who at the time of her death was in Germany on business. It took several days for him to return home to his children. Several years have passed, and I still find it shocking to think that she was taken so soon.

I knew Kimberly while we were students at Bethany College of Missions. Kimberly was Mennonite, and a natural beauty in every sense of the word. Soft-spoken and kind, she exuded a kind of innocent feminine charm that left most of the young men in the campus swooning in her wake … and yet, she spent most of her time with her girlfriends.  At least until a German student stole her heart; they made a wonderful couple. I felt privileged to have known them both, even for a short time.

Whenever I make this recipe, it reminds me of my friend. And of the sweetness of homespun nostalgia. Which is why I keep making the candy, every year, with my kids. AndI tell them of a young mother who completed the work God had for her by doing her daily household tasks for her family well, and with her whole heart.

Lord, help me to do the same.

Kimberly’s Fudge

2-1/2 C chocolate chips
1 pint marshmallow cream
1 C butter
2 tsp vanilla
1 tsp cinnamon (my addition)
2 C nuts (I like chopped almonds)
4-1/2 C sugar
1 can evaporated milk

Combine first six ingredients in large bowl, set aside. Combine sugar and milk in dutch oven, and bring to a boil, stirring constantly, for five minutes. Pour over the mixture in the bowl and beat with a mixer 10-12 minutes, until the mixture thickens and loses its gloss. Pour into buttered tins and chill to set.  Makes 1-1/2 pounds (enough for an 8×12 cake pan or two round cake pans).

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