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Everyone who knows me knows that I really like chocolate, and Christmas is one of my favorite times because there are literally hundreds of kinds of candy and goodies that I don’t make the rest of the year, whose recipes come out at Christmas. Christmas candy is incredibly fun to make and of course, lovely to eat.

Here are three personal favorites of mine in the fudge department, Eggnog, layered and the old time fantasy fudge whose recipe used to come to us every year on the back of the Kraft marshmallow cream.

Double Chocolate Fudge

1 pound milk chocolate chips
1 pound semi-sweet chocolate chips
2 1/2 tablespoon butter
1 pint marshmallow cream
2 cups chopped walnuts
1 12-ounce can evaporated milk
4 cups sugar

Lightly butter one 9 x 13-inch pan. In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream, and nuts. Combine the evaporated milk and sugar in a large saucepan over medium heat. Stir constantly and bring to a boil for 4 minutes. Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into prepared baking pan. Spread out and smooth into pan. Set aside to cool and harden, about 6 hours. Cut into 1-inch squares when ready to serve.

Eggnog Fudge – Makes about 81:

1/8 cup butter, chilled
3 cups sugar
1 cup eggnog
6 ounces white chocolate chips
1 1/2 cup mini-marshmallows
1 cup almonds, chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Line a 9 x 9-inch cake pan with aluminum foil and set aside. Spray the sides of a large saucepan with butter-flavor non-stick spray. Add the eggnog and sugar, and bring to a rolling boil over medium to medium-high heat, stirring constantly. Boil for two full minutes. Fold in the marshmallows, cinnamon, and nutmeg. Bring back to a rolling boil for another 6 minutes, stirring constantly. The mixture will start to turn brown, which is normal, but if you see brown flakes in the mixture then turn down the heat a little. Remove from heat and add the butter, chips, and nuts. Stir until thoroughly mixed or until the mixture starts to lose its glossy appearance. Pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into 1-inch squares.

Fantasy Fudge – Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar.

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla

Traditional method

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Makes 3 pounds.



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