The Pink Fuzzy Slipper Writers

Every childhood Christmas memory I have and hold sacred is of being in the kitchen, helping my mom make cookies, candy, and the ever dreaded fruitcake. When I was old enough to make them on my own I started trying variations. Mom liked the straight foreward recipe, not me...I had to make my own. Whether it was using dark chocolate or white chocolate instead of milk chocolate, or adding spices and extracts. Now I just add booze...and before anyone decides to slam me with negativity, by the time it's done cooking, the alcohol has boiled out.

I'll be starting my Christmas baking soon, on the top of my list is always the fudge. The holidays aren't the same without it.

When it comes to fudge, this is the best recipe I’ve ever tasted. There is one downfall, it doesn’t last. I usually end up making 3 batches per season just for my family.

Ingredients:
2 packages, milk chocolate chips (12 oz. each)
1 packages, semisweet chocolate chips (12 oz. each)
2 jars marshmallow cream (7 oz. each)
2/3 cup Saint Brendan’s® Irish Cream Liqueur
2 cups chopped nuts (Walnuts or Pecans)
4-1/2 cups sugar
1 can evaporated milk (12 oz.)
½ lb. butter Line a 10” x 15” pan with foil and grease lightly with butter.

Combine chocolate chips, marshmallow cream, Saint Brendan’s® and nuts in a large bowl and set aside.

Combine sugar, evaporated milk and butter in a medium, heavy saucepan and bring to a boil. Reduce heat and cook for 11 minutes, stirring constantly.

Pour milk mixture over chocolate chip mixture and stir slowly by hand. Pour into prepared pan. Chill until set.

Enjoy!