I think of a lot of things when I think of Christmas day. Family, warmth, laughs and love are a few. But let’s get real, I also think about fudge and champagne.

For as long as I can remember, my family has been big on the bubbly. I have memories of being a little kid, staring admiringly at the tall flutes of sparkling champagne, wishing it could be mine. Then I headed out to the kitchen, grabbed a Santa Coke and waited a few more years. That first Champagne Christmas (I think it may have come a few years shy of 21 – don’t alert the authorities) was a special one.

In addition to champagne, I also think about fudge. Fudge, glorious fudge. My aunt Elaine (or Mimi as the kids call her) is famous for her chocolate peanut butter fudge. My cousins and I would stalk the dessert table, hunting for the buttery blocks of sugary goodness. So what if we’ll spoil our appetites?

This year was the first time I tried my hand at this treasured recipe. Though it is REALLY good, it’s just not the same as Mimi’s. I suppose it never is. Thankfully, I don’t have long to wait until Christmas day as I sit with my champagne flute, fudge in hand, surrounded by my beloved family. Life is good. I hope you find your “champagne and fudge” this holiday season. Whatever that means to you.

Mimi’s Chocolate Peanut Butter Fudge
*Note – I halved this recipe and it turned out well. Just use a 8″x8″ pan instead

Ingredients

For the chocolate half:
3 cups sugar
3/4 cup margarine
2/3 c. evaporated milk (not sweetened condensed)
12 oz. package of semi-sweet chocolate chips (1 2/3 cups)
one 7 oz. jar marshmallow crème (my aunt says you need to use the Kraft Jet-Puffed Marshmallow Crème – not Fluff. I did as she told me)

For the peanut butter half:
3 cups sugar
3/4 cup margarine
2/3 c. evaporated milk (not sweetened condensed)
one 7 oz. jar marshmallow crème
1 c. creamy peanut butter

cooking spray

1.) Start with the chocolate half. Combine sugar, margarine and evaporated milk in a heavy saucepan. Bring to rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly.
2.) Remove from heat and stir in chocolate. Add marshmallow crème, beat until well blended. Pour into greased 13×9 pan.
3.) Now on to the peanut butter. Combine the  sugar, margarine and evaporated milk from the pb portion of the recipe and bring to a rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly.
4.) Remove from heat and stir in peanut butter. Add marshmallow crème, beat until well blended. Pour over the chocolate half (which will have cooled a bit by now).
5.) Allow the fudge to totally set up before trying to slice. I made the mistake of putting it in the fridge, which made it too hard. Store it at room temperature in a container with an air tight lid.
6.) Do yourself a favor and eat a piece with some champagne.