Friday, December 7, 2007

Christmas cooking

Well, the cookies didn't get made because I wasn't on the ball enough to realize that they needed to refrigerate overnight but everything else was lovely, especially the story time and watching BigBoy talk to his St. Nicholas like it was his new best friend!
What did get made this week and is sitting in my fridge right now are batches number 1 and 2 of Matilda's Christmas Fudge. I only make it during the Christmas season and no, you are not getting the recipe. I am sorry if that sounds selfish, but we make presents of this fudge to friends and family and what good is gifted fudge at Christmas if you can make it yourself any old time you want it. Besides, the recipe I use is really just a base that I add lots of fun things to like Jamacian Rum extract and brazil nuts. The favorites around here are Mint Marshmallow and Toffee Nut. Although, a lot of people also like Amaretto...ohhh and Rocky Road. Am I being mean? No I'm not because it is also highly addictive. That goes for making and eating. So really I am doing you a favor.

All right, all right... it's similar to this. But don't say I didn't warn you.


  1. Well, if you won't share the recipe, I'm going to petition to be a friend that gets some fudge. ;) The amaretto is calling my name!

    I'm attempting to make fudge for the first time today. I'm optimistic, but also ready for a letdown. I'm pretty particular about what fudge I like.

  2. If you don't mind my asking (since I'm not asking for the exact recipe) do you use almond extract, amaretto syrup, or real amaretto? I am not a big fan of it, but my husband loves it so it would be fun to surprise him with amaretto flavored fudge.

  3. I use almond extract and then add some chopped almonds to the top. Toasting them makes them really flavorful!

  4. Thanks for saving me the calories! But your post did remind me to hunt for our old fudge recipe that I haven't made in years ..... hmmm....



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