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