Twelve Treats of Christmas-Foolproof Holiday Fudge

You know how, in college, you and your roommates would talk about anything and everything to procrastinate and avoid actually studying for finals? Yeah…you weren’t the only ones. A couple of my friends and I even made a midnight run to Krispy Kreme–30 minutes away–all in the good name of finals procrastination. But that’s another story… During winter finals of my freshman year, some friends and I just couldn’t take one more minute of studying for the famously difficult World Politics final. We had to give it a rest. So naturally, a study session devoted to hegemony, realist political theory, and democratization turned to the subject of Christmas treats. Being in school all the way in Washington D.C., we were all getting really homesick and couldn’t wait to get back to our respective states, families, and home-cooked food. It was during this conversation that I learned the very sad lesson that most people only have fudge once a year.Growing up, I never really thought of fudge as a Christmas treat. My mom and I would make it for various occasions throughout the year and I always loved it. I just couldn’t believe so many people went eleven months each year just waiting for a treat that is so easy to make! So, for all you die hard Christmas fudge holdouts, here you go. A classic addition to my “Twelve Treats of Christmas”–a delicious and simple fudge recipe that comes out perfectly every time. Mix and match the chocolate and add ins to find your favorite combination!
 

Foolproof Holiday Fudge adapted from www.marthastewart.com printer-friendly recipeIngredients:
vegetable oil cooking spray
2 c. granulated sugar 1 tsp. salt 6 TBSP unsalted butter 1 c. half and half
2 (7 oz.) jars Marshmallow Fluff or3 1/2 c. mini marshmallows 3 c. semisweet or white chocolate chips 1 tsp. pure vanilla extract 1/2 cup crushed peppermint candy, chopped walnuts, or any desired add in Directions:1. Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner so ends overhang sides of pan; coat evenly with cooking spray.2. In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, half and half, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.3. Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat.4. Add chips, vanilla, and desired add in. If using chopped peppermint candy, do not add to fudge mixture as it will melt. Instead save it for sprinkling on top of fudge. Stir until chips are melted. Pour mixture into lined pan.5. Let fudge cool in the pan at room temperature, 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper.6. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy. Fudge can be stored in an airtight container at room temperature up to 1 week. One year ago: lighter butternut squash soup