By Jolene Goodman | Lake Panorama Times
I love to bake — mostly cookies, cakes, dessert breads, muffins and desserts. Christmas cookie baking was a big event at my childhood home and a tradition I have fond memories of.
My mother started at the beginning of December preparing for all the treats we would create and then enjoy the week of Christmas. Fudge, cut-out cookies, peanut brittle, spritz, Russian tea cakes, peanut butter balls, butterscotch crunch balls, almond bark, chocolate Spanish peanut clusters and pecan tassies were my favorites. My sister made the Kringla.
When I was young, it was my job to fill the cookie trays and keep them full at our family and friend gatherings. I proudly performed this job, arranging treats by color, texture and size for a pleasing look.
These traditions of preparations, baking and gatherings continue with our family today. My girls and I still make most of these same treats along with peanut butter blossoms, snickerdoodles and chocolate-covered pretzels. We plan at least one day of baking and decorating. These days often extend to include a meal, maybe a Christmas movie or games with Christmas music filling the background. The guys are around to taste test and even jump in to frost a few cut-outs. At some point during the season, gingerbread house kits are given out, which commences the now annual contest for the best-looking G-House.
We share memories. We laugh. We cherish our time together. Maybe that’s why I love baking so much. It is a tradition that reminds me of the joy I have during this time of year with family and friends.
Below is my fail-proof fudge recipe. Yes, it is the one found on the marshmallow fluff jar. You need to look no further for an easy, consistent and great tasting recipe.
What are your favorite Christmas recipes? I’d love to see them. Share with me at jolene@iowalivingmagazines.com.
Happy baking!
Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.
Fantasy Fudge
Ingredients
- ¾ cup butter
- 2/3 cup evaporated milk
- 7 oz. jar marshmallow fluff
- 1 tsp. vanilla
- 12 oz. semi-sweet chocolate1 cup chopped walnuts (optional)
Directions
Line “9×13” pan with parchment paper. In a large sauce pan combine sugar, butter and evaporated milk over medium heat. Bring to a boil. Leave on heat about 5 minutes or until candy thermometer reaches 234 degrees. Remove from heat and stir in chocolate chips. Add in marshmallows, walnuts and vanilla. Stir to combine. Pour into prepared pan. Allow fudge to set up (about 4 hours). Fudge can be left at room temperature in an airtight container. Eat within 2 weeks. Or, wrap in plastic wrap and place in freezer safe plastic bags and freeze up to 2 months.