A December favorite. I’ve again posted my personally crafted recipe for my Christmas fudge. Enjoy the sweet darkness.
It’s that time of year again. Oh, the goodness.
Fudge is one of the first things I learned to make well, and my recipe has evolved for two decades.
It requires patience, so cooking a batch each Advent for me is a spiritual practice of the season.
Share and enjoy, share and enjoy.
Richard’s Christmas Fudge
- 3 cups sugar
- 12 oz evaporated milk
- 1 cup butter
- 12 oz. semi-sweet chocolate chips
- 8 oz. unsweetened baking chocolate
- 1 7-oz. container marshmallow creme
- 1 tsp vanilla
Slather up a 13x9x2 pan with butter and set aside. Reflect a moment at the wonder of butter.
Butter sides of a 3-quart saucepan, humming as you do so. In it, combine sugar, butter and milk.
Cook and stir over med-high heat to boiling. Stir more, changing now from humming to singing. Stir, my friend. Stir like the wind. Stir until cows actually come…
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