Holiday Fudge

| 12/17/2012 12:07:20 PM

Who doesn’t love fudge? Couple that with Christmas, and you’ve got sweet tooth heaven. This is my recipe for such an incredible, easy, delicious fudge you might want to celebrate year round! (Your waistline may not thank you, however.) But, ‘tis the season. This recipe is based on one called “French Chocolate Fudge” from an ancient cookbook called Farm Journal’s Choice Chocolate Recipes, one of the finest chocolate cookbooks I’ve ever come across. If you are a chocoholic, and I include myself, this is the book for you. It is long out of print, however copies can still be had through online used booksellers, as my friend Sheryl did early this year. She found a number of copies still for sale.   

The beauty of this recipe is its simplicity. And of course, any recipe I find doesn’t stay “original” long. I have to add, tinker, embellish. For the holidays, I add chopped candied cherries, and prefer pecans in place of the original walnuts, although both, or a blend are good. I have another recipe in this book I’m going to try that uses marshmallows. Will let you know in a future blog how that turns out. I’m not a marshmallow fan, but have found myself with half a bag. This one will remain my favourite, I suspect. Here’s the basic recipe:

Christmas Fudge3 6 oz pkgs semisweet chocolate chips 

1 14 oz can of sweetened condensed milk (make sure to use the magic ingredient, not evap) 

1 ½ tsp vanilla (don’t be afraid to go to 2 tsp, if the candy sprite directs) 

Dash salt 

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