Three years after the death of her mother, a still-grieving Anna Jarvis began a letter writing campaign for National Mother’s Day in the United States. Her vision: to honor all mothers by giving each one a carnation–her mother’s favorite flower–in church on the second Sunday in May. President Wilson signed the bill in 1914. Soon people realized that money could be made. They pushed flowers and other lovely trinkets to devoted children each Spring. Anna was not happy with the commercialization of the day. She attempted to reverse the holiday, and was once arrested for trying to break up a War Mothers’ group selling carnations for Mother’s Day. She died regretting her mark in American history. Such is life.
Today, your mother expects a trinket. Today, you’re broke. Anna would be pleased. The slow economy forces us to put a little more thought, and a lot less money, into honoring our moms.
Yes, you can clean house, serve breakfast in bed, give her a hug…yada, yada. She’ll love it all. You need something to hand her, though, right? I’m here for you. Make some homemade fudge. What woman doesn’t want chocolate? This recipe tastes just like her mother used to make, with simple, inexpensive ingredients. Print out a free gift box, and you have a nice present for about $3.00. Double the recipe for pennies more.
DEPRESSION-ERA CHOCOLATE FUDGE RECIPE
In a heavy saucepan, stir together 1 ½ cups of sugar, ¾ cup whole milk, and 1/3 cup of cocoa powder. Cook on medium heat, allowing to boil, stirring often, until candy is at the hard-ball stage. Hard ball stage is when a bit of the liquid dripped into a saucer of cool water will hold its shape when formed with the fingers. Don’t undercook it, or it won’t set up. Better to overcook at this stage than undercook.
When at the hard ball stage, remove from heat. Add ¼ stick of cold butter, allowing to melt. Real butter is best. Don’t use a water-based or low-fat spread. Margarine is OK. Or substitute peanut butter.
When butter has melted, add ½ teaspoon of vanilla extract. Beat by hand or on the slowest speed of an electric mixer until candy loses its glossy appearance and looks like it’s starting to get dry, pulling away from the sides of the pan. It’ll take some time. Stir in a handful of chopped nuts, if desired. Scrape out onto buttered dinner plate. Allow to cool completely, then cut into twenty pieces.
Place candy into a zipper top plastic bag, then into a decorated paper lunch sack or free printed gift box from http://rainbowrowgraphics.com/printables/giftboxes/boxindex.html
The fudge will stay good for a few days unrefrigerated, or about a week in the fridge.
Hint: If the fudge doesn’t set up, scoop into an airtight container, and give it to your mother with a pint of ice cream. Pretend you meant it to be ice cream topping all along.
Copyright 2009, Kathryn A. Frazier http://PreciousHolidays.wordpress.com
Filed under: Family, Gift Giving, History, Holidays, Mother's Day, Recipes Tagged: | Anna Jarvis, chocolate, Family, fudge, History, Holidays, Mother's Day, recipe, thrifty
