The Best Ever Fudge

This recipe made me a fudge lover. It is so creamy and decadent and chocolaty, there is no way not to like it! I usually make this at least once a Christmas season. I’m always tempted to fudge on my diet and I usually do.

•  3 cups (18 ounces) dark chocolate chips
•  2 cups (4 ounces) mini marshmallows
•  14-ounce can sweetened condensed milk
•  2 tablespoons butter
•  Pinch of salt
•  1 teaspoon vanilla extract (can sub another flavor, like peppermint)

Melt the chips, marshmallows, sweetened condensed milk, butter and salt. Stir often, heating until creamy and smooth. Stir in vanilla (or other flavor). Now’s the time to add in walnuts, more mini marshmallows, M&Ms… You name it, almost anything will be good in this fudge. (This recipe comes from Mel’s Kitchen Cafe. She uses semisweet chocolate chips.)

Addictive Spiced Nuts

This recipe comes from Anne over at Modern Mrs. Darcy. They are my all time favorite (healthy) goodie during the holidays. I use the Great Value mixed nuts, but you could get as fancy as you like with which nuts you put in. Try them out this holiday season and see if they become a Christmas tradition at your house, also.

• 1 pound mixed nuts
• 1 egg white
• 3 TBSP water
• 1 tsp white sugar
• 1 tsp brown sugar
• 1.5 tsp Himalayan pink salt
• 1.5 tsp cinnamon
• 1/2 tsp cayenne pepper

Preheat oven to 275 degrees F. Lightly spray pan with nonstick cooking spray. Mix together spices and set aside. Whisk the egg white and water, then mix in the nuts. When the nuts are well coated, mix in the spices. Spread in one layer in the pan, bake for 30-40 minutes, stirring every ten to help the nuts bake evenly. When they are as done as you want them, take them out, let them cool and store in a cool, dry place, in a tightly sealed container.

Try not to eat them all at once.

Eva

Uncle Lenny’s Roasted Almonds

Put a generous layer (almost single layer) of raw, shelled almonds on a glass pie plate or any glass plate. Arrange them in a ring so there’s a two inch circle in the middle of the plate without any almonds. Microwave the almonds four minutes.

While the almonds are in the microwave, mix about a teaspoon of salt with a tablespoon of hot water. When the microwave stops, pour the salty water over the almonds. Stir the almonds and arrange again with the empty center. Cook again for three to four minutes. Stir.

Use your good judgement here. Do they smell fragrant? They may need one more minute or they might be done. The almonds will get crunchy as they cool if you did it right!

Chocolate Cuties (to make and eat at the last minute)

Melt 4 oz. bittersweet chocolate in a small bowl in the microwave. Line a baking sheet with a piece of parchment paper. Peel and divide a few clementine oranges. You can do as many as you think will be eaten. Dip half of the clementine segment in chocolate and place on the parchment paper. Sprinkle with a pinch of salt, finely shredded coconut or chopped nuts. Repeat with the rest of the orange segments and place the pan in the refrigerator for about ten minutes for the chocolate to harden. Enjoy your healthy treat!

Happy Christmas to you!

-Liz