It’s Not Too Late to Make Fudge!

Christmas is next week, and even though I started Christmas shopping in August, it has still managed to sneak up on me. I always think I’m going to have all this time to make Christmas goodies in a leisurely, graceful, sort of way. In my fantasy I’m wearing a fresh Christmas apron, holding beautifully decorated Christmas cookies–reindeer, candy canes, stockings, ornaments, all decorated individually–on a Spode or Lenox Christmas china platter.

What a hoot! In reality I can’t find the cookie cutters, I’m terrible with a pastry bag, and I gave up on good china fifteen years ago due to personal klutziness. I certainly don’t have a photo-ready apron, Christmas or otherwise. And if I were really being honest, I’d tell you that it’s 8:30 in the morning and I already have butter in my hair.

Anyway, I am partial to food that looks delicious rather than too good to eat. And if I can get great-tasting stuff ready to go in a way that doesn’t make me want to pull my buttery hair out, all the better. Toward that end, I present to you my favorite fudge recipe. I’m making it today, and you should too!

This fudge is fast, easy, and foolproof. Some people will get all huffy and say that it’s not really real fudge because you don’t have to do the whole soft ball stage, candy thermometer routine. They may have a point. But I like this one anyway, and I’ve never had ANYBODY eat a piece who complained that it wasn’t real fudge. It looks like real fudge, it certainly tastes very fudgy, and it never goes grainy. The only real difference is that I store it in the fridge since our winter climate can be mild and swampy.

This fudge also lends itself easily to variations. I’ve included a few below, but use your gastronomical imagination! (I keep meaning to try grated coconut soaked in rum and drained. If anybody does this let me know how it turns out.) Make this in a 9×13 baking dish lined with foil so you can lift it out easily.

Happy holidays!