Christmas is over! I’m happy and sad about it. I’m happy that all the extra goodies are out of the house because I am not strong enough to say no. I’m sad because it is a beautiful time of year, I love the holidays. The generosity, family, and love of friends, neighbors, and complete strangers seem to be more noticeable during the holidays. This was our family’s first allergy-friendly holiday; hence the blog abandonment. With all of the classroom, neighbor, and family parties; I felt a bit overwhelmed. Things turned out really, really good with the baking aspect of the holidays. I also learned that not sticking with tradition in the food department turned out really good. Instead of the traditional side dishes of our family with the array of casseroles; I opted out. I did make the mac-n-cheese, my son and husband would have been thoroughly disappointed if I hadn’t. I also made stuffed mushrooms and allergy-friendly jalapeno poppers. Oh yes I did and I will again. One of my new favorite recipes is for the chocolate fudge I made. It was a lot easier than I expected and very handy for all of the parties.
The Best Chocolate Fudge
· 2 bags of enjoy life chocolate chips
· 1 (14-ounce) can sweetened condensed milk.
· 1/4 teaspoon fine kosher salt.
· 1 1/2 teaspoons vanilla extract.
In a heavy bottom saucepan over low heat, melt the chocolate chips with the sweetened condensed milk and the salt. Remove from the heat, add the vanilla. Spread evenly into a foil-lined 8 or 9-inch square pan. Chill for 3 hours, or until firm. Remove the fudge from the pan and place onto a cutting board. Remove the foil from the bottom of the fudge and cut into squares.