Usually I don’t include my daily life in food posts, but I wanted to honor sister June, whose funeral I’ll be attending this morning. June was 95 years old and it was her time. She spent her last night on Earth in good spirits with her family in Christ at our weekly Bible study, then she passed gently in her sleep. It is such a joy to think of her with her heavenly family now, that I have not shed more than a few tears, but I’m sure they will come in abundance as we remember her life here and how she touched each of us. It was a privilege to know this dear & faithful lady, who I knew only to miss a handful of church services due to health concerns. She was such a treasure and such a blessing to everyone who knew her–she had a great sense of humor and some really great stories!
I thought I would share this video of June from our preacher’s holiday party last year, in which she got quite the hilarious white elephant gift from Dennis. (That’s her son, Mike, helping her open it, and I would appreciate your prayers for him during this time of mourning. He never married and lived with her all these years, so this will be hardest for him.)
OK, let’s talk fudge. (Sorry, terrible segue, but how do you segue from a funeral announcement to fudge??? Maybe that’s why I don’t talk about my personal life in these posts-LOL!) I’m featuring only simple holiday recipes this week, since Christmas is less than a week away and you might need a little help with last-minute goodies ideas. This one certainly fits the bill! It doesn’t involve cooking or a candy thermometer, just beating some ingredients together and voilà! Absolutely perfect, delicious, soft fudge, studded with toffee and pecans. Fantastico!
Pecan Toffee Fudge
Printable recipe with picture
1 teaspoon butter
1 package (8 ounces) cream cheese, softened
3-3/4 cups confectioners’ sugar
6 ounces unsweetened chocolate, melted and cooled
1/4 teaspoon almond extract
1/2 cup coarsely chopped pecans
1/2 cup English toffee bits
Line an 8 or 9-in. square pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners’ sugar. Beat in the melted chocolate, extract and salt until smooth. Stir in pecans and toffee bits. Spread into prepared pan. Cover and refrigerate overnight or until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2-1/2 pounds.
Recipe source: slightly tweaked from Taste of Home
Fudge makes funerals better. :-)
Its was truly touching to hear you speak of your sister, may she rest peacefully!
Love your Blog too!!
I’ll keep Mike in my prayers. I’m sure June lived a full and happy life. Sorry for the loss of your friend V.
Even I could possibly make that fudge ;)
Wow–I think it’s amazing that June was attending Bible study the night before she died. I hope that when my time comes I get to live fully (in community, and sound of mind) to the end!
And if I were going to do last minute baking, I’d certainly make this! Thankfully I have NO baking on the docket for myself (no baking = no stress =).
June reminds me about a mom and daughter at my Mom’s church – the daughter Nancy was slightly autistic and mildly retarded – but we both felt that the daughter couldn’t live without her Mom, and as nature would have it, Nancy died peacefully in her sleep last month at the age of 67, she lived a life far longer than anyone had anticipated.
Her Mom Marion? Is 92 years old and has said that she can die any time knowing that she took care of her daughter as long as she could.
Prayers to Mike – I am sure he’s going to have a hard time with it.
THANK YOU FOR YOUR CHRISTMAS CARD! It was so cute and thoughtful – with so much going on I never got around to sending out cards this year. :(
I’m so sorry for your loss, Veronica. June sounds like a pretty fantastic woman, and I’m sure she will be missed. Definitely keeping Mike in my prayers.
The fudge looks great!
So sorry for your loss:-( :Love the fudge. though!
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