A dedicated blogger (during fudge season), I am dreadfully remiss in my publishing since the middle of last season. But now, in fond memory of my mother-in-law, I’d love to share the very beginnings of my fudge making career!

The  fudge recipe I use, is a secret, third-generation,  family recipe passed on to me by my husband’s mom. She had decided that her decades of fudge making were coming to an end, and I thought it might be a nice way to make some Christmas spending cash. I was invited over for a fudge-making lesson, and the education truly began. We  often laughed about that afternoon, as it became the “how-NOT-to-make-fudge” session. At almost every stage of the process, she’d say “Now this is what you should do…… but we don’t have time, I don’t have that ingredient, or it’s good enough like that”.  The ensuing pan of fudge was almost inedible – notice I said almost, because somehow the family was still able to force down the offending fudge concoction ! So that evening, I poured over my hand written notes, remembering how it was supposed to be done, as opposed to what we actually did, and my first solo batch passed the “fudge purist test” as designed by my husband! The first 2 years, I took “Mama Deen’s Fudge” to local markets and, as I began to create more flavours and expand my market, “Eve’s Fudge” was born.

My dear mother-in-law passed away last December, and  her fantastic fudge was mentioned by various people at her memorial. What a delicious legacy!