Black and White Peppermint Fudge
I think I’ve told you before, I’m a planner. As in, I kind of freak out if things don’t go as I anticipated…and with Christmas right around the corner, sticking to a plan is crucial. We had a list of a million and one things to do, and I had everything perfectly scheduled on my calendar to ensure that everything was completed timely, as stress-free as possible.
But the week before Christmas did not go as I had planned. Doodle, the Tall Boy and I all got the flu. This was not on my schedule, okay? In addition to finishing up Christmas shopping, wrapping, and baking, and trying to get everything squared away at work before vacation (yippee!), now my house needed massive sanitation and more laundry washed than I care to think about.
And I won’t go into details of the “Great Gingerbread Fiasco of 2011” – just envision making a return trip to the grocery store to replace a shattered jar of molasses–only to find the ginger you thought you had was actually a back-up jar of cloves.
None of that really matters, though. The point of the season is spending time with your loved ones, and I’m blessed enough to be able to do that. A few nights ago, Doodle asked what I wanted for Christmas; when I told him all I wanted was him, he gazed at me, bewildered, and said, “But mama, you already have me.”
I’d say my heart is overflowing with the joy of the season.
If you’re looking for a last minute gift idea, here’s a quick and easy fudge recipe that doesn’t require the use of a candy thermometer. Make it in less than half-an-hour, and package it up for your neighbors, teachers, coworkers…or just eat it yourself. It is the holidays, after all.
I’m taking a short break to spend some extra time with my guys over the next week, but I’ll be back in full force in the new year with some great recipes to share. I wish all of you a joyous holiday–may it be filled with love, laughter, and food!
- 2 cups miniature marshmallows
- 1¾ cups sugar
- ¼ cup butter
- pinch of salt
- 5 ounce can evaporated milk
- ¾ cup bittersweet chocolate chips
- ½ teaspoon peppermint extract
- ¾ cup white chocolate chips
- 12 miniature peppermint patties, chopped
- Combine first 5 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 6 minutes, stirring constantly. Remove from heat; pour half of mixture into a small bowl.
- Add bittersweet chips to half of marshmallow mixture, stirring until chips melt. Stir in extract. Spread mixture into a buttered 8-inch square pan.
- Stir white chips into remaining half of marshmallow mixture, stirring until chips melt. Pour mixture over chocolate layer in pan. Sprinkle chopped candies over white chocolate layer. Cover and chill 1 hour or until firm. Cut into squares.
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