Easy as Fudge!

IMG_1429

Fudge reminds me of the Christmas season.  I think my Grandma made it during the holidays, then my mom and now me. Some college women came over last week for a study break, (or maybe to just put off studying for exams) and we enjoyed talking, drinking cocoa and soaking in Christmas at the White House. While they were here, I made fudge to show them how easy this recipe is to make and to share.

Something I have reflected on lately is the simple gifts we have to share with others– to encourage, to show Christ’s love, and to bless.  Often I discount these small things wanting to have something more significant to offer.  However, as I walk with God and commune with Him through the day, everyday moments and even small gifts can be windows into people’s hearts and lives. There are simple opportunities in the mundane to show what the love of God is like.

As the girls were here, we enjoyed the yummy fudge I previously had made, as I pretended to be on my cooking show. I told the girls I would post it. This fudge recipe is super easy to make.  It is easy to enjoy (my sons fight over it). And it is an easy gift to share.

Easy as Fudge

Put on some fun Christmas music and get started!

18 oz of chocolate chips

1 can of sweetened condensed milk

Dash of salt

1 cup of chopped pecans or walnuts

1 ½ teaspoons of vanilla

Line an 8×8 pan with wax paper.  (I often double the recipe and place it in a 9×13 pan.) This will help with the removal of the fudge. In a saucepan over low heat, melt chocolate chips with the sweetened condensed milk and salt.  Stir continually. As it melts, add the vanilla and nuts. Spread evenly into the lined 8×8 pan. Chill for 2 hours or until firm. Turn fudge over onto a cutting board, peel off wax paper and cut into squares. I store this fudge in the refrigerator because I like it cold.  I also make it ahead of time and freeze it, then I have fudge to share when the time comes!

There is nothing like a cup of coffee, some fudge, and Christmas carols by a warm fire!

poppy

Comments
  1. Amy McGuffey

Leave a Comment

Your email address will not be published. Required fields are marked *