I love when people share their holiday recipes and traditions with me. When I lived in North Carolina, I met my best friend Kathryn. In her family, they make and eat pierogi during the holidays. She invited me over to make pierogi with her, and we spent the day laughing, cooking, and covered in flour. We made potato, cheese, prune, there were pierogi everywhere. Every time I see a pierogi, I think about her and that day in her kitchen. Traditions like these, are the ones that make the holiday for me. I cannot tell you what I got for Christmas that year, but I remember everything about that day. I have a photocopy of her grandmother’s recipe, and it makes me feel special that she shared a family recipe with me.
I got this fudge recipe from my friend Jen. She lives down the street, and over a conversation one evening, she mentioned that she makes this fudge recipe every Christmas. A few days later, a scanned copy of this recipe was in my inbox (thank you Jen), and whenever I make it, I will think of her. Food is funny that way, it evokes so many memories. This fudge is fool-proof, it was so easy. Jen says that she has made this with peanut butter and that it is wonderful. A white chocolate and peppermint version might be next for me.
Can you believe that we are already at week 12 of the 12th week of Christmas? It flew by. This weekend, gingerbread houses, sugar cookies, and some serious rest.
2 cups sugar
1 teaspoon salt
6 Tablespoons butter
1 cup cream
3 1/2 cups mini marshmallows
3 cups semisweet chocolate chips
1 teaspoon vanilla
crushed peppermint (optional)
Add the sugar, salt, butter, cream, and marshmallows to a large saucepan.
Cook the mixture over medium heat until the marshmallows and butter begin to melt, about 5 minutes.
Once the marshmallows have melted, bring the mixture to a boil, and boil for 5 minutes. It will begin to brown and will bubble all over the place. Take the pan off of the heat.
Add the chocolate chips and vanilla.
Mix it all together until the chocolate has melted and everything is nice and smooth.
Pour the mixture into a 9×13 pan that is lined with parchment paper and sprayed with cooking spray.
I add a sprinkle to just about anything, so I added some festive sprinkles to one side, and some crushed candy cane to the other. Let this sit at room temperature for 3 hours before you slice.
Cut into squares, I got about 48 squares out of my 9×13 pan. This fudge will keep at room temperature for 10 days in an airtight container.