This weekend was almost a blur…Friday my friend Tyne and I went to Lake Ozark so she could finish up some Christmas shopping at the outlet mall, then we headed back to Jeff City because my folks were coming up for the weekend. When we got home they were already there with my husband enjoying in some wonderful Missouri wine, so Tyne and I joined in the festivities.
We had a wonderful pot roast that night and hung around the house that night talking about good ole times. My mother had brought me up a few little Christmas gifts, including some old Christmas ornaments from my childhood and an antique Betty Crocker Cookbook from the 1950’s. How fantastic, I love the smell of old cookbooks!
Tyne also opened her Christmas gifts from my husband and I…she was very excited!
Saturday, was just as hectic. The boys went fishing (which I don’t know how they could stand the cold weather and wind chill) at Lake Ozark, while mom and I headed into town to do some grocery shopping and a stop at Hobby Lobby to get some yarn for crocheting.
Saturday night I wanted to teach my mother how to make Paella, a Spanish dish. We only had time to make the quicker American version Paella though, since we had plans to go to the movies to see the movie Australia. (Which btw was wonderful. I spent time in Australia in high school and it brought back great memories and how can any movie go wrong with Nicole Kidman and Huge Jackman.)
Sunday my folks left to go back to the farm and get things ready for Christmas this week. Charlie and I also got ready for Christmas around our house, since we are hosting the McConnell family this year for Christmas. We made some Baldwin Fantasy Fudge, so it would be one last thing we had to prepare for our Christmas party later on this week.
Which brings me to today’s recipe (that I’ve been promising to post.) This is my mother’s own recipe for fudge. I’ve always had great reviews from this fudge and it’s fairly simple to make. There are two ways to make it. Some folks like rich fudge, others like a milk chocolate fudge. Therefore, I’ve show the difference in making the two versions below.
Happy Baking and Merry Christmas!
Baldwin’s Fantasy Fudge
By my mother
4 cups white sugar
1 tall can of condensed milk (12 oz)
2 sticks of butter
On medium-high and in a large pot, cook and stir constantly, until mixture forms a soft ball. Best way to do this is with a candy thermometer. But, be sure and continue to stir this all the way through the soft ball stage.
When a soft ball forms, remove from heat and add:
For milk chocolate fudge, (add 12 oz. of chocolate chips)
For richer, darker fudge, (add ¾ of a 24 oz. of chocolate chips)
2 cups of nuts of your choice (pecans are the very best though)
1 tsp. vanilla
Fold mixture, until all dissolved. Cool fudge in a buttered 13x9 dish. You can freeze the fudge as well.