Fudge

One of my traditions during Christmas is to make fudge.  I love this recipe because it is so simple. It does have raw egg in it, so be warned.  My kids eat this and we haven't had a problem yet...let's hope it stays that way.  

When we lived in Missouri, a lady and her daughter, who are both excellent candy and treat makers, taught us how to make this for a church activity.  They gave me the knowledge and know-how to finally try making fudge. 


Fudge

12 oz chocolate chips                                                              

1 lb powdered sugar (approx. 3 ¾ cups) sifted

1 cube butter                                                   

1 tsp vanilla

2 eggs                                                             

1 cup nuts or raisins/Andes mints (optional)

Melt chocolate and butter in double boiler (Or fill the bottom of  a larger saucepan with water and bring to a slow boil and put a smaller saucepan in the larger one. Put the chocolate chips in the smaller pan to melt.  In a separate bowl, mix eggs and powdered sugar together.  Add the melted chocolate and to the powdered sugar mixture and beat well with mixer.  (Aprox. 2 minutes or more..it should be very smooth and slightly lighter in color than before it started) Stir in the vanilla and nuts or raisins (I use Andes mints -find them right by the chocolate chips).  Pour into a well-buttered pan; 8X8 or just larger.  Cool for about 30 minutes in freezer.
NOTE: I used pure peppermint extract this time and they worked fine too.

 NOTE: I learned a valuable lesson: Do not cut the fudge until you are about to serve them.  Or put them in plastic wrap to keep them from drying out.  I did not, so..mine were a little cracked and dry when I served them. ugh. 


NOTE: Last year I cut the fudge into small portions and rolled the pieces into balls.  I then melted good quality chocolate and rolled the fudge in it.  It was extremely decadent!  I even thought about drizzling a peppermint frosting over the top.  Maybe next year.