When I asked Mr. C. what kind of fudge to make for Christmas, he immediately remembered the layered fudge he had thoroughly enjoyed at our good friends Tim and Suzie’s home. We were having a bit of a social hour after the guys (TimE3 Jazz – Tim, Todd, and Andy) completed their Sunday afternoon rehearsal. And a variety of fudge was available for the starving musicians. (Food and adult-beverage rewards are always appreciated! By both the band members and their wives!)

So, I decided to come up with a recipe. And the recipe you find below worked out just fine. Not only is it decadently delicious; it looks delightful on a tray of assorted Christmas goodies. But this fudge is much more than just a Christmas confection. It would be perfect for Valentine’s Day or as a special gift for someone’s birthday or anniversary. This fudge is just that good!

I made the bottom layer with milk chocolate, but it could easily be prepared with semi-sweet or even dark chocolate if that would be your preference. Matters not.

I don’t know about you, but I am darned glad the holidays are over. Not that I don’t love seeing everyone and that all the festivities aren’t fun. But boy do I get pooped these days. But now that the tree is untrimmed and all the decorations are safely tucked away in our downstairs storage room, I can get back to doing what I like best. And that’s trying out new recipes and sending them on to you through the magic of the written word. And not only do I love writing out the recipes, I also very much enjoy writing up the introductions. That’s because I love to read. And have been an avid reader since I was a small child.

I know I miss valuable information by not watching TV. But I do read the paper every day, discuss significant issues with our highly educated and informed friends, and read Heather Cox Richardson’s daily report. But the places I get to visit and characters I get to meet through reading books has always been more satisfying than too closely following the shenanigans of the men and women who are currently trying to shift our country from a democracy to an oligarchy. So, my New Year’s resolution is to continue keeping semi-informed. While at the same time staying sane by reading as many books as possible. (And yes, I know, being an ostrich is not always the best choice. But I figure my sanity is worth a bit of sand in my beak!)    

As always, peace and love to all.

Milk Chocolate Fudge layer:

3 c. granulated sugar

¾ c. (1½ sticks) unsalted butter

1 small can (5-oz.) evaporated milk (2/3 cup)

2 c. milk chocolate chips (12-oz. pkg.)

1 7-oz. jar marshmallow crème

1 tsp. vanilla

Line a 10X16-inch pan with foil and coat lightly with nonstick spray.

Heat sugar, butter, and evaporated milk to a full rolling boil in a heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching; about 4 minutes. Remove from heat and stir in chocolate chips and marshmallow crème until melted. Stir in the vanilla.

Spread immediately and evenly into the prepared pan. Cool at room temperature while you prepare the white chocolate fudge.

White Chocolate Fudge layer:

1 (14 oz.) can sweetened condensed milk

20 oz. white chocolate, roughly chopped (And no, white baking chips are not a substitute. I use Callebaut White Chocolate Callets (chips).)  

3 T. unsalted butter, cut into small pieces

In a large, glass bowl, combine the sweetened condensed milk, white chocolate, and butter. Place the bowl in your microwave and heat the ingredients over medium heat until the white chocolate has melted, and the mixture is completely smooth, about 8 minutes. Stir often during the process.

The mixture will be quite thick. Carefully spread the fudge over the milk chocolate fudge layer and smooth the top. Refrigerate for at least 2 hours before cutting.

Remove from fridge, lift the fudge out of the pan, remove the foil, and cut into small squares. Store in an airtight container in the refrigerator. Serve either cold or at room temperature.