Basic Fudge
Have everything prepared and ready to go. All three fudges start the same way: line an 8x8-inch pan with a piece of heavy-duty aluminum foil large enough to hang over the edges. Grease heavily with butter. Set aside.
Put 1 bag (12-ounces) white chocolate chips and 1 cup marshmallow fluff in a medium saucepan. Cook over low heat, stirring constantly, until smooth and blended. Remove from heat.
Merry Cherry Fudge
Immediately mix in 1/2 cup quartered red candied cherries, 1/2 cup quartered green candied cherries, and 1/2 cup chopped walnuts. Pour into prepared pan. Let sit at room temperature overnight. Next day, grab foil and pull out of pan. Cut into 36 pieces.
Peppermint Chocolate Drizzle Fudge I
Immediately mix in 1 cup coarsely crushed peppermint candy (the easiest way to crush peppermint candy is to put it in a plastic bag and pound gently with a hammer). Pour into prepared pan. Let sit at room temperature overnight. Next day, put 3 tablespoons of semi-sweet chocolate chips and 1 tablespoon of solid vegetable shortening in a microwave-safe bowl. Process for 30 seconds then mix. If it isn't smooth enough to pour, repeat. Drizzle over fudge. Let sit a few hours or until drizzle is hard. Grab foil and pull out of pan. Cut into 36 pieces.
Church Window Fudge
Immediately mix in 1 cup of mixed candied fruit and 1 cup chopped pecans. Pour into prepared pan. Let sit at room temperature overnight. Next day, grab foil and pull out of pan. Cut into 36 pieces.
Source: My own. These were "desperation" recipes. One Christmas, I waited too long to buy chocolate chips and they were all gone. I had to come up with something else.
By Joan from Chesapeake, VA
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