The world's best fudge

Okay, okay. I know it's a bit much to claim that one of my recipes is the "world's best." But if I were going to claim that about anything I make, it would probably be about my fudge. This is one of those things that my sons ask about every year. By the time December rolls around, a frequent question is "When are we going to make fudge??"

My fudge recipe is special, I think. My mother's family has lived in Kansas for many generations, and I inherited a few old Kansas cookbooks. My fudge recipe comes from one of those cookbooks. The body of the cookbook is long since lost, so I don't know the name of the book; all I have is one yellowed and tattered page.

The name of the recipe is Mamie's Fudge, and under the recipe name is this note: "She made this to woo Ike." It's true--this recipe originated with Mamie Eisenhower. President Eisenhower was from Abilene, Kansas, and this old cookbook was from his hometown. The Eisenhowers were married in 1916, and this recipe includes marshmallow creme, so I imagine Mamie used this particular recipe after they were married. Mamie Eisenhower was a beloved woman because she did exactly what so many of us tried to do--she made a home for her husband and family no matter where they living.

One of my favorite things about this recipe is that it's simple. It requires no special equipment, not even a candy thermometer. If you've never made candy before, this would be a great place for you to start.

My boys' favorite thing about this fudge is that the recipe make six pounds. Yes, you read that right. Believe me, you'll have plenty of fudge to share!

Mamie's Fudge

4 1/2 cups sugar

pinch of salt

2 Tablespoons butter

12 ounce can evaporated milk

12 ounces semi-sweet chocolate chips

12 ounces (3 bars) German sweet chocolate, broken into pieces

2 7-ounce jars marshmallow creme

2 cups chopped nuts

Butter a pan for the fudge. A 9 x 13 pan works well for thick fudge; a small sheet pan is good for slightly thinner fudge.

Place semi-sweet chocolate, German sweet chocolate, marshmallow creme, and chopped nuts into bowl. Set aside.

Combine sugar, salt, butter, and milk in heavy saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. As soon as the mixture comes to a boil, set a timer for six minutes. Boil, continuing to stir, for exactly six minutes. Remove from heat and pour immediately over chocolate mixture. Stir until all the chocolate bits are dissolved.

The mixture will look pretty disgusting for a moment, but you'll soon be rewarded with the delectable aroma of those chocolates and the look of smooth, satiny fudge. Pour into buttered pan. If you can bear to wait, let stand one hour before cutting.

I keep a eye out at thrift stores for containers for my fudge, such as pretty gift boxes, tins, or ceramics.

My favorite presentation of all is simply to put some fudge on a plate, cover it in plastic wrap, tie a bow with some pretty ribbon, and attach an ornament. (I found this ornament at Hobby Lobby.)

Do you make candy at Christmastime? Got a recipe you'd like to share? Please do!

**I'm joining Karianne at Thistlewood Farms for her Holiday Recipes party.**