Thursday, December 8, 2011

Holiday Sweets

By Kelly Flynn, from Maggie Sefton's New York Times Bestselling Knitting Mystery Series, UNRAVELED, 9th in the series

Since you guys liked my sharing Aunt Helen's Gingersnap Cookie recipe with you last month, I've decided to share another recipe. In the spirit of the holidays, that is. It's not actually one of "our" recipes----like Mimi's or Megan's or Pete's. This one is "Her" recipe. "Her" being the writer who hangs around here, watching my friends and me, then writing down everything she sees. Honestly! You'd think she'd find better things to do. She even says that people actually buy all those scribblings of hers. Uh, huh. We all just smile and nod when she talks like that. Humoring her, you know.

Anyway---she actually scored some points with us when she shared this fudge recipe. Try it

yourself and share it with your friends. You won't be sorry. Enjoy!


One medium-to-large jar of marshmallow crème
1 can evaporated milk
1 stick of butter (use regular salted butter and NOT a butter substitute)
3 cups granulated white sugar
1 teaspoon salt
2 12-oz packages of semi-sweet chocolate chips/morsels
1 Tablespoon of peppermint flavoring

Makes 2 8x8” pans of fudge (also needed---aluminum foil to line pans)

A large thick-bottomed pot is recommended in order to keep the fudge from overcooking.

Before starting: Line 2 8x8” pans with foil. Grease lightly with butter, not oil or margarine.

Place marshmallow crème in pot over medium heat, then stir in evaporated milk, stirring slowly. Cut stick of butter into 8 pieces and drop into simmering mixture. Stir in salt. Adjust heat to medium-high and add sugar, one-half cup at a time, stirring well after each addition. Continue stirring as sugar mixture starts to bubble. Cook for five minutes, no more, STIRRING CONSTANTLY. I cannot emphasize this enough.

Remove from heat and immediately stir in the packages of semi-sweet chocolate chips/morsels, one package at a time, stirring vigorously. Add peppermint flavoring, stirring well until blended. Pour fudge into the two pans. Let cool on counter for several minutes, then place pans in fridge to set up and cool completely.


  1. Thanks, Kelly! I was just thinking about those gingersnaps this morning, and now you've given me something else to crave.

  2. I found a recipe for fudge using frosting. It's so easy even I can't mess it I wonder if I could just add the peppermint flavoring to it and get my mint fudge? I'm always on the look out for new recipes to try.

  3. No calories, right, Kelly? Looks delish...thanks for sharing.

  4. No calories, right, Kelly? Looks delish...thanks for sharing.

  5. Ack! Just paste it to the middle. It sounds delicious!!!

  6. Posted by Maggie for Kelly Flynn:

    Janet---You should definitely give this one a try. Enjoy!

    kissablysweet/melanie---Why not? Love that signature.

    Erica---Absolutely! No fat, either. ;/

    Dorothy---LOL! Just don't think about it. :)

    Victoria---Don't you just love the Holidays?