Fudge

Mom's fudge is a Christmas tradition. Maybe I am biased, but I think it is the best fudge that you will ever taste.

In addition to MDS, this time, our good friends Natalie and John got to be taste-testers. The fudge passed inspection.

The fudge is fairly easy to make, but there is one step that requires complete attention to avoid burning. While the sugar mixture is boiling, you must constantly stir. And I really mean constantly stir, or it will burn. When I was young, Mom would not let me near the boiling sugar; I guess she knew I would not have been able to resist trying to sample the tasty sugar mix. Usually, Dad would be put in charge of stirring so that Mom could prepare the pans. The fudge needs to cool for at least a few hours or overnight so that it fully sets.

Just before Christmas, Mom makes multiple batches of fudge to include in her cookie plates. More recently, Mom pours the fudge into the bottom of the plate so that after eating a plate of cookies, there is a wonderful plate of fudge waiting. Mom's fudge is always a favorite.

Fudge

• 3 cups sugar
• 3/4 cup butter or margarine
• 2/3 cup evaporated milk
• 12 oz. package chocolate chips
• 7 oz. marshmellow creme
• 1 tsp. vanilla

Combine sugar, margarine and milk in a large heavy pan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Stir in chips, marshmellow creme and vanilla and mix until well combined. Pour into a greased 13x9 pan. Cool completely before cutting.