OK, I know. It’s way too early to start publishing recipes for Christmas. But I decided that this was such a great recipe, you all should know about it early enough that you could include it on your Christmas list of goodies to fix for family and friends. And I know all of you are as crazy as I am about sharing the holiday spirit by preparing way too many cookies and more candy than is necessary. OK, maybe you’re not as crazy as I am in that regard, but even if it’s only one thing you prepare, it should possibly be this recipe.

First of all, it’s an easy recipe to prepare. Plus, who do you know that doesn’t like peppermint and chocolate together? And, well, it’s just a delicious fudge. So put this recipe on your Christmas baking/candy making list. Santa will thank you.

And sorry for not including a picture. Somehow last Christmas I failed to take a picture before all the candy went into my kids Christmas goodie packages, or someone else (not going to mention any names here) got to it before I had a chance to immortalize the fudge on film. (Like anyone uses film anymore. But the whole image of immortalization on film sounded so delightful, I just had to step back a few years to a more romantic time and savor the whole concept.)

Speaking of savoring, I hope you give this recipe a try. And no, you don’t have to wait for Christmas to make this fudge. Somehow making homemade fudge has been relegated to “just for the holidays” fare. Come to think of it, what’s with that? You go to any touristy town and you can practically be guaranteed at least one shop that specializes in fudge. So by all means, don’t wait for Christmas. Treat your family and friends now. (Note to self: that means you too, Patti!)

Just know that you are setting yourself up for a great deal of future fudge building. But things could be worse, demanding fudge is one thing; demanding homemade pickled herring is another matter entirely. Speaking of which, I should share my recipe for pickled herring with you all. Look for it in the near future.

In the meantime, enjoy this recipe. For another great fudge recipe, try my Fudge with Brandied Cherries and Walnuts also on this site. Cheers  

• 3 c. sugar
• ¾ c. (1½ sticks) butter
• 1 small can (5-oz.) evaporated milk (2/3 cup)
• 1½ c. chocolate chips
• 1 7-oz. jar marshmallow crème
• 1 tsp. real vanilla extract
• ½ tsp. good peppermint extract
• heaping ¼ c. crushed good peppermint candy (preferably King Leo or See’s, not inexpensive candy canes)

Heat sugar, butter, and evaporated milk to a full rolling boil in a heavy saucepan over medium heat, stirring constantly. Boil 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. Add the vanilla and peppermint extracts. Spread immediately into a lightly buttered 9×9-inch pan. Top with peppermint candy, pressing in slightly. Cool at room temperature for about 4 hours. Cut into small squares and store in an airtight container in your refrigerator.