Today, Tuesday, December 20th, I'm sharing my chocolate mint fudge recipe. Daughter Maria (former Naval Officer) calls it "Weapons Grade."
Meanwhile, today I'm actually on an airplane heading Back East to Northern Virginia to spend the Christmas holidays with three of my daughters and my dearest childhood friends---Diane and Nancy and their husbands, Les & Tom. Daughters Christine and Maria already live in the Northern Virginia area, and daughter Melissa is traveling down from New York City to join us. I'll be staying with Diane and Les and enjoying holiday activities----especially Nancy's & Tom's annual Christmas Eve party.
Every year Nancy chooses a new "theme" for the party, and this year it's THE SOUND OF MUSIC. Consequently all the gifts we bring for the gift exchange have to mesh with that famous musical. And if our gift doesn't fit in with the theme, then we have to sing one of the songs, like "Climb every mountain. . ." This year, I'm bringing a thermos along with a bottle of aged Tequila---40 years+. I expect spirited exchanges with that gift. I brought that expensive aged Tequila for the exchange a few years ago, and that gift was grabbed back and forth over and over by other guests who wanted that special treat. :) What, may you ask, does Aged Tequila have to do with the Sound of Music? Well, I figure that if you really expect to "Climb every mountain" then you had better have a thermos with something "sustaining" to sip while you're climbing. :)
Chocolate Fudge has been a favorite of mine ever since I was a child. I’ve seen various recipes posted over the years in newsletters, magazines, cooking shows---everywhere there are chocolate lovers. As a young mother years ago, I wanted to put my own stamp on my favorite chocolate treat. Since I loved the flavor of mint and chocolate together, I decided to substitute peppermint flavoring for vanilla. Family and friends have loved it ever since. And it’s always the highlight of my Christmas Holiday Gift Boxes. Enjoy! J
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.