By Halloween in a pandemic. The kids negotiated a modified trick-or-treating plan that involved: masks (both kinds), outdoor-only interactions, and hand sanitizer after every candy grab. Marcus went as Ruth Bader Ginsburg (collar, robe, fierce expression — the boy has a type and the type is "justice"). Isaiah went as LeBron James (jersey, headband, the quiet confidence of a boy who has found basketball and is letting it replace anger one dribble at a time). Jasmine went as Ella Fitzgerald (vintage dress, fake microphone, because Jasmine has moved from Beyoncé to jazz and the evolution is magnificent). Zoe went as Frida Kahlo (unibrow drawn in Sharpie, flowers in her hair, art as identity).
We walked the Cascade Heights neighborhood — OUR neighborhood now, the neighborhood where I grew up, where Mama's house is around the corner, where the streetlights know my name. The neighbors know us now. Mrs. Henderson three doors down said, "You're Brenda's girl!" I said, "Yes ma'am." She said, "Your mama made the best fried chicken on the block." I said, "I know. She taught me." Mrs. Henderson looked at me, then at the four kids trailing behind me, then at Derek holding a flashlight and a bag of candy, and she said, "You did good, baby." I said, "I'm trying." She said, "You DID good." Past tense. Not trying. Done. The neighborhood sees us. The neighborhood approves.
When we got home that night, Derek said, “The kids are going to be wired for a week,” and I said, “Let them.” But what I kept turning over in my mind wasn’t the candy haul — it was Mrs. Henderson’s face when she said you did good like it was already settled. The next afternoon, while four sugar-crashed kids watched movies in various states of costume dishevelment, I made these Fudgy Buttons. Not for the kids. For the neighbors. For the porch drop-offs and the front-door waves and the block that held a place for us while we were finding our way back. Some thank-yous taste like chocolate.
Fudgy Buttons
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min + 1 hr chilling | Servings: 36 pieces
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup finely chopped walnuts or pecans (optional)
- Powdered sugar or cocoa powder, for dusting (optional)
Instructions
- Melt the base. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate is fully melted and the mixture is smooth, about 5–7 minutes. Do not rush this step — low and slow keeps the fudge from scorching.
- Add flavor. Remove the pan from heat. Stir in the vanilla extract, salt, and nuts if using. The mixture will be thick and glossy.
- Spread and chill. Pour the mixture into a parchment-lined 8x8-inch baking dish and spread evenly with a spatula. Refrigerate for at least 1 hour, or until firm.
- Cut into buttons. Lift the fudge slab out of the dish using the parchment. Using a small round cookie cutter (about 1 inch) or a sharp knife, cut the fudge into small round or square button-sized pieces. For a cleaner cut, warm your knife briefly under hot water and wipe dry between cuts.
- Finish and serve. Dust lightly with powdered sugar or cocoa powder if desired. Arrange on a plate for serving or layer between sheets of wax paper in a tin for gifting.
Nutrition (per serving)
Calories: 85 | Protein: 1g | Fat: 4g | Carbs: 12g | Fiber: 1g | Sodium: 30mg