Swinimer Family Fudge

Celebrating the holidays means making sure to incorporate traditional family recipes. When it comes to our clan one culinary staple makes Christmas complete – Swinimer Family Fudge!

My Dad, Jack Swinimer’s family hails from Gold River, Nova Scotia and I can’t remember a get-together growing up when we wouldn’t have my Gram, Hilda Swinimer’s fudge or my late Aunt Joan, Joan Nauss’ fudge for that matter. Equally tasty with a few variations… you’d never say which you liked better for fear the supply would stop… and truth be told, we devoured all pans presented to us when they were whipped up using those recipes.

So with the hopes of gleaming the “how to” from a bona fide expert – my Aunt Rae (Rae Sawler) graciously agreed to tutor me in her kitchen using her twin sister Joan’s recipe… YIPPEEE!

And while the recipe is from memory and the measurements are by sight – what follows is the best approximation and directions we can provide at this time… Good luck & happy fudge making! SABS

INGREDIENTS

2 cups of white sugar

2 cups of brown sugar

1 cup of canned milk

2 1/2 tbsp of Cocoa

1/2 cup of butter

A smidge of salt

1 1/2 tbsp of Vanilla

DIRECTIONS

Grease sides and bottom of 9″ square pan and set aside

Combine sugars, canned milk, cocoa and salt in a good sized pot. Still until most lumps are gone then place on med/high heat. Add butter and stir til melted.

Leave on heat for approx. 7 minutes, stirring occasionally to boiling.

***Gram’s test for ‘done-ness’ – drop a 1/2 tsp of fudge into cup of cold water – if you can make a ball with the fudge by rolling it with your finger – it’s done! You best watch the video for a visual on that one.

When fudge is ready remove pot and place in sink of cold water…this is to cool it down quicker…then remove to counter top stirring to ensure smoothness… (and ADD – see “Serving & Tips)

Just before the fudge starts to set pour into the prepared pan.

Let cool completely – cut into squares & enjoy Swinimer Family Fudge!