One of my favorite Christmas memories as a child is Frances Politte’s peanut butter fudge. Every year without fail we would receive a box of her delicious fudge along with a jar of her famous pickles.
Frances moved from France to Fort Collins with her brother, John, who worked as a tailor at Hickman’s for Men. Now, that is a blast from the past. Neither Frances nor her brother ever married but lived together in a home on North Sherwood.
Frances wasn’t a lazy one. No. She wanted to help her brother with the income needed to house and feed them. Since she was a remarkable cook, she served dinner every night in her dining room to any bachelor that showed up. Before he and my mother married, my father knocked on her door every night to eat her wonderful meals. Sometimes when we are young we don’t ask our parents questions that pop up as we age. I wonder now if Frances prepared French food or more traditional American cuisine. I loved her peanut butter fudge, but just what was so appealing about her meals that brought my father there night after night?
I remember Frances vividly. She always wore a babushka, an apron, and a sweater—even in the summer. As the years took a toll on her body, she always had a bright smile on her face, and her eyes had a childlike spark of wonder and amazement. Frances treasured every minute. She lived to be 99 and made peanut butter fudge and pickles every year up until the end. Her goal was to live to be 100 so she would get a Christmas card from the president. She didn’t reach her goal; but as I age, I am in awe of her tenacity and perseverance. Character traits I hope to emulate.
This year for Christmas I am honoring Frances and gifting her peanut butter fudge to friends and family. I dug out her old recipe and am sharing it with you. PS Frances always added raisins to her fudge. Since I am not a fan, I left them out. If you want to add them, Frances added ½ cup.
Frances Politte’s Peanut Butter Fudge
Makes 36 squares
2 cups light brown sugar, lightly packed
¾ cup milk
½ cup butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups Confectioner’s sugar, sifted
Line an 8 X 8-inch baking pan with aluminum foil. Grease aluminum foil for an easy removal.
(Frances didn’t do this, but I find this an easier way to remove the fudge.)
In a medium saucepan, combine brown sugar, milk, and butter and place over a medium-high heat. Cook until the brown sugar and butter dissolve and the mixture comes to a boil, stirring frequently.
Boil for 2 minutes and then remove from the heat.
Add peanut butter and vanilla to the mixture and stir until well combined.
Place Confectioner’s sugar in a large bowl. Pour the peanut butter mixture over the Confectioner’s sugar. Using a hand-held mixture, beat until there are no lumps and the mixture is well combined.
Transfer fudge to the prepared baking pan. Using a spatula, smooth surface. Press a piece of plastic wrap directly on the fudge and refrigerate until set, at least 1 hour.
Cut into squares and serve.
Tips on storing peanut butter fudge: When placed in an air-tight container, fudge can be stored at room temperature for up to 1 week and in the refrigerator for up to 1 month.
Tips on freezing peanut butter fudge: To freeze, wrap fudge in plastic wrap, then in foil. It can be frozen for up to 2 months. To thaw, place in the refrigerator for 2 to 4 hours.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
Copyright 2024 All Rights Reserved Carol Ann Kates
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