White Christmas Fudge
It isn’t Christmas without candy at the table. I am not much of a candy maker because of the clean-up mess that goes with it. This White Christmas Fudge is easy and the clean-up even easier. The simple ingredients make it a simple fix for your sweet tooth.
My first memories of Fudge were of going to the Upper Peninsula in Michigan for family outings. One particularly stands out. Mount Caramel Church in Sault Ste. Marie, Ontario organized a pilgrimage to The Cross in the Woods located in Indian River Michigan. My grandparents wanted to go and they did and took me. Now if you can imagine that they spoke little English, but they got on a bus loaded with many more people who didn’t speak the language and off they went. There were many grandchildren that accompanied them that day.
My memory of fudge is that The Mackinaw Island fudge was readily available everywhere on the mainland. We bought a slab to go with our picnic lunch and my nonno took out his trusty old pocket knife from Italy. I can still picture the blade as it cut through the sugary chocolate brick. We all waited in anticipation as the brick somewhat crumbled. Rest assured, no crumbs were waisted. Simple times, lasting memories and the sweetness of the fudge still lingers on my mind.
As Italians we make this candy called torrone for Christmas https://recipesatmytable.com/traditional-calabrese-torrone/
Ingredients
- 1 1/2 cups chocolate chips
- 1/2 cup Eagle Brand Sweetened Condensed Milk
- 1 cup chopped mixed nuts
- zest of half an orange
- 1 cup candied fruit
- 1 tsp Frangelico Liqueur
I also made a dark chocolate one using dark chocolate chips, eagle brand milk, cups chopped almonds, orange zest, baileys liqueur. Omit the candied fruit and add double the almonds.
Process
I lightly greased an 8 X 8 pan and lined it with parchment paper. Ensure that the parchment hangs over the edge for easy removal.
In a saucepan, combine the chocolate chips and condensed milk. Put on stove over medium heat and stir until melted. Don’t leave it or it will burn.
Remove from heat and add the liqueur and orange zest and stir. I like to mix the zest with the liqueur.
Go in with the nuts and candied fruit.
Mix, place in pan and smooth. I used plastic wrap over the mixture to ensure a smooth transition.
Refrigerate overnight before cutting.
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