Gifts are a large part of the holidays we celebrate at this time of the year. However, I think food and sharing meals is as important, if not more so. Whether sharing with a group of friends, family, or just the two of you, sharing is the key.
This year, Patti and I decided to stay home Christmas Day because of a combination of our fear of Covid and other bugs, along with the weather forecast. After all, good company and good food make a pleasant day and evening, which is how we’ll spend New Year’s Eve too. I haven’t decided on the dinner yet. While waiting for the ball to drop at midnight, we’ll enjoy treats, some gifts, others homemade, along with cold bubbly Prosecco.
One we like is Patti’s chocolate fudge. She makes at least 20 pounds each holiday season as gifts. Many of the recipients look forward to it each year. She makes enough so that we have some too! Her recipe follows:
18 ounces semi-sweet chocolate chips (1 ½ 12-ounce bags)
1 14-ounce can Eagle Brand sweetened condensed milk (use only sweetened condensed milk not evaporated milk and Eagle Brand – off brands result in fudge that won’t get firm)
1 ½ teaspoons vanilla extract
Dash salt
In heavy saucepan over low heat melt chips, salt and milk, stirring occasionally. This takes time, at least 20 minutes plus. It gets harder to stir as ingredients melt together completely. Remove from heat and stir in vanilla. Spread evenly in an 8-inch square pan lined with either wax paper or parchment paper. The latter can be reused. Chill for 2-3 hours or overnight. Remove from pan and cut into squares on cutting board. Store loosely covered at room temperature or in fridge in sealed bag.
Enjoy and Happy New Year from both of us.
If you have suggestions or questions for this column, please contact me directly at guthrielarason@verizon.net.
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