Tuesday, December 20, 2011

Holiday Goodies

by Maggie Sefton

Today, Tuesday, 12/20, I'm flying from Colorado to Houston, Texas to spend the Christmas holidays with three of my four daughters. Melissa is flying in from NYC and Maria is flying in from Washington, DC, and we'll all be joining daughter Serena at her home in between Houston and Galveston. I've already wrapped and shipped all my holiday goodie packages and gifts to arrive at Serena's this week. Plus, I've wrapped and shipped all the goodies & gifts for daughter Christine (NoVa suburbs of WashDC) and family. They'll be traveling to celebrate Christmas with my son-in-law's family in Crown Point, IN. I'm really looking forward to celebrating the holidays in a warm climate for a change. And you know. . .I don't think I'll miss the snow and ice one little bit. :) Nope. Not a bit. What about you folks? Are you staying home? Traveling? Relatives coming? Tell us. Meanwhile. . .here's the recipe I promised so you can enjoy it during your holiday celebrations. Enjoy, Everyone!


MAGGIE’S CHOCOLATE MINT FUDGE

One medium-to-large jar of marshmallow crème
1 can evaporated milk
1 stick of butter (use regular salted butter and NOT a butter substitute)
3 cups granulated white sugar
1 teaspoon salt
2 12-oz packages of semi-sweet chocolate chips/morsels
1 Tablespoon of peppermint flavoring

Makes 2 8x8” pans of fudge (also needed---aluminum foil to line pans)

A large thick-bottomed pot is recommended in order to keep the fudge from overcooking.


Before starting: Line 2 8x8” pans with foil. Grease lightly with butter, not oil or margarine.

Place marshmallow crème in pot over medium heat, then stir in evaporated milk, stirring slowly. Cut stick of butter into 8 pieces and drop into simmering mixture. Stir in salt. Adjust heat to medium-high and add sugar, one-half cup at a time, stirring well after each addition. Continue stirring as sugar mixture starts to bubble. Cook for five minutes, no more, STIRRING CONSTANTLY. I cannot emphasize this enough.

Remove from heat and immediately stir in the packages of semi-sweet chocolate chips/morsels, one package at a time, stirring vigorously. Add peppermint flavoring, stirring well until blended. Pour fudge into the two pans. Let cool on counter for several minutes, then place pans in fridge to set up and cool completely.