Well, almost.

Close enough, anyway!

I thought I’d share a something with you before next week comes and bashes us over the head with a roll of wrapping paper. (‘Cause that’s gonna happen…it’s comin’ right for us!)

Here. Have my mother’s fudge recipe! I posted it a few years ago (2009? Seriously? Wow…), but I thought you might like it again, seeing as how I just made a couple batches over the weekend. Mostly I just wanted to taunt you with holiday cookery. And what do you know? There’s still time for you to make a batch or two yourself before Sithmas arrives!

This recipe was given to my mother sometime before I was born, and if I’m not mistaken, it comes from Good Housekeeping magazine circa 1970-something. No matter when or where it came from, it’s been altered by this family member and that, and passed down to me. I make it yearly, and I’m warning you now – a little dab’ll do ya!

Without further ado, I give you:

Mom’s Fudge

You will need:

1 buttered cake pan (I like the 9″x13″ size)
1 pkg (12 oz) semi-sweet chocolate chips (or whatever – butterscotch chips, white chocolate chips)
7 ½ oz marshmallow crème (1 small jar or ½ large jar)
1 can (12 oz) EVAPORATED milk (*NOT* condensed!!)
1 stick of butter or margarine (I like butter best.)
4 ½ cups sugar
1 tbsp pure vanilla extract
1 cup nuts if desired (walnuts are best)

Instructions:

Combine sugar, milk, & butter in large pot. While stirring constantly, bring to a FULL, BUBBLING boil.

BOIL for 8 minutes, stirring constantly,. (This is important, or your candy won’t set.)

(Are you getting the STIR CONSTANTLY part? Good.)

Remove from heat after 8 minutes.

Stir in chips, marshmallow crème, & vanilla (nuts as well if you’re using them).

Stir well, then pour into buttered pan.

Cool and cut into SMALL squares (believe me, it will be plenty!).

Makes 5 lbs.

There you go! Mom’s Fudge recipe. Pass it on!

That’s all I have for you today. Enjoy!