Category: Recipes

Chocolate Fudge

~ Life of Momma B ~ Leave a comment

What would Christmas be without fudge! Fudge is one of those food that everyone has an opinion on.

  • nuts vs. no nuts (no nuts allowed in my fudge)
  • milk chocolate vs. semi-sweet (semi-sweet gives it a richer chocolate taste)
  • microwave vs. stove top (stove top – it has yet to fail me).
Fudge
Chocolate Fudge
adapted from “Jim’s Cat Daddy Fudge” recipe
1 small jar marshmallow creme
1  1/2 cup sugar
5 oz evaporated milk
1/4 cup un-salted butter
1/4 teaspoon salt
1 teaspoon vanilla
12 oz bag of semi-sweet chocolate chips

Combine marshmallow creme, sugar, milk, butter and salt in a large sauce pan. Bring to a full boil stirring constantly over medium heat. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in chips until melted and mixture is smooth. Stir in vanilla. Pour into a 8×10 pan lined with foil. Allow to set at room temperature for 2 hours before cutting into small squares.

Tips for making fudge
  • Stir constantly it will burn very easily
  • Semi-sweet chips give it a richer flavor

Lily B loves helping me in the kitchen. Her job is to stir the fudge constantly and not let it burn.

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Updated on 7/15/2013 to include printable recipe card Chocolate Fudge

Meringue Cookies

~ Life of Momma B ~ Leave a comment

One of my favorite Christmas cookies are meringues. You know, those light crispy sweet bites, that seem to melt in your mouth…  And yes, I know they are great anytime of year, but I seem to only make them in December.  I was surprised recently when a friend had never had them. Here is my recipe, I’m not sure where it came from but I have been using it for years.

Meringue

Meringue Cookies
2 egg white at room temperature
1/2 t cream of tarter
1/4 t vanilla
1/2 c sugar
*colored sugar* (optional)
Beat egg whites to a soft peak, while beating add cream of tarter and vanilla.
Slowly add sugar. Pipe onto parchment lined baking sheet. Sprinkle with colored
sugar if desired. Bake 1 hr 20 min at 200. Turn off oven (don’t open the
door) and leave in for 1 hour to crisp.
Tips for great Meringues
  • Use decorator tip #12, if you don’t have a decorators tip place the mixture into a quart bag and snip off the end.
  • The cookies do not spread much, so you can place them very close on the cookie sheet.
  • Be sure to measure the vanilla. I like to just guess, but I learned my lesson the hard way on these cookies

Updated on 7/15/2013 to include printable recipe card: Meringue Cookies