Edible Holidays...

I thought since my previous post outlined edible gifts not really meant for eating, I thought I would share a couple of my "gift basket goodies" that might put your tummy into the holiday spirit.

Every year, I make fudge. I send some with my husband to work, I take some to my school, and then I apportion out what's left into gift baskets galore. Really, I've gotten more comments on the fudge than anything - and consequently I've been making it for years now.
I have learned - over the years - that fudge is really an art. First of all, you need a really good recipe. I took care of that when I started - off of my standard all recipes.com. I have no IDEA who Aunt Teen is...but she rocks.

Second of all, you need trial and error. NEVER plan exactly how much fudge you need to make. Plan to make several batches, and don't feel bad if you have to toss one. Now, if you make fudge year round, you might be able to stay "in practice." I cannot. I make it only during the holidays - and it never fails that I screw up the first batch. Also, start and finish your first batch - to determine what needs to change. For example, I made FOUR BATCHES this year before I realized that I screwed them all up. Joy. I was in "holiday go time" cooking mood, and just wanted to cross it off my list. I was so excited to be done, only to realize that I really wasn't. Double joy.

Thirdly, a candy thermometer can't hurt - although it isn't completely necessary once you get everything down to a "science." Supposedly, you're supposed to hit 234 - but I never do. Mine usually rests at 225, which gives me a creamy, milk chocolate like fudge.

ONLY CUT once it is completely cool. I would wait over night.

Now, without much further ado:

Aunt Teen's Creamy Fudge:
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk (one can yields two batches)
1/4 cup butter (half a stick)
1/4 teaspoon salt
2 cups milk chocolate chips (about one bag)
1 cup semisweet chocolate chips (about 1/2 of a bag)
1/2 cup chopped nuts (I always omit this)
1 teaspoon vanilla extract

In a medium to large sized pot - mix the marshmallow cream, sugar, milk, and butter over medium heat. STIR CONSTANTLY. In fact, I usually employ my husband to do this job for me. I provide something to drink, my thanks and adoration, oh...and he gets some fudge afterward.

Please note DO NOT use a dutch oven. It creates too much surface area of the sugar mixture to the bottom of the pan. NO GOOD. A medium sized pan is best.

The mixture will turn lumpy, to smooth, to lots of small bubbles, to BOILING. Once it hits BOILING - start a 5 minute timer. It doesn't have to be a rolling boil, but if you stop, and the boiling goes, start the darn timer.

If you have a thermometer, go ahead and stick it in here. For a firmer fudge, head up to 234 - which will take closer to 7 minutes. For a softer fudge (which I prefer) stop at 225.

Once the mixture hits the right temp, take off the heat and add the chocolate chips. Stir to melt, and then add the vanilla. Stir until creamy and shiny. Pour into 8 by 8 square pan and let cool completely.

If your fudge is creamy - but TOO soft, you need to cook it longer. If it is crumbly, you cooked it too long.

Don't worry - there's a quicker and easier treat that you can make concurrently. Or by itself. Personally, I prefer these to the fudge.

Holiday Layer bars:

1 stick of butter
1 1/2 cups graham cracker crumbs
1 cup chopped nuts
1 1/2 cups flaked coconut
1 cup chocolate chips
1 cup butterscotch chips (can substitute these with the holiday colored ones if you want)
1 14 oz can of sweetened condensed milk

Preheat oven to 350. While oven is heating, stick the butter in a 9 by 13 pan, and place in the oven. When butter is completely melted, mix in the Graham crackers. press into the bottom to form a crust.

Sprinkle on all the ingredients in the following order: milk, nuts, chips, and coconut. Be careful when you add the milk. Pour slowly so it will be all over the crust - you won't be able to spread it around after.

Press the layers together with the bottom of a measuring cup - or some other firm object.

Bake for 30 minutes and cool completely before cutting.