Champagne and Fudge

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


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.

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About sweetersalt

Salt = sodium = bad. Sweet = calories = bad. Well, isn't that just a bleak outlook. I firmly believe that without salt and without sweet we all just live in a world of lettuce. Plain lettuce. Fun? No. This blog is about life. Namely, my life. But, not that specific. I myself am simply not that interesting. I live an ordinary life, work an ordinary job and do ordinary things. But... life is all about experiencing that feeling you get when you really, really like something. If you don't feel a little warm in your heart when you walk into a farmer's market or try on a piece of beautiful clothing that fits you perfectly (that just so happens to be a great deal!) then you should probably keep on a' movin' from my little plot of internet. Sweeter salt is my metaphor for the good things in life, sprinkled over everything in moderation. Banana? Kinda boring. Banana smoothie - yum! White tank top? Yawn. Statement necklace layered over said tank - now we're talking! I live in Portland, Maine. I love cooking, eating out, riding my bike and approachable fashion. This blog does not chronicle my every waking moment. This is because you will probably not be entertained by the 10th day in a row that I eat the exact same salad for lunch. It does chronicle a healthy, active, fun-filled, colorful lifestyle, in Portland and beyond. It also covers dogs. Cute ones mostly.
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10 Responses to Champagne and Fudge

  1. Sarah says:

    Bubbly comes with my family holidays too! And like you, I may have been shy of 21 when I first partook in the festivities. Happy Holidays! Enjoy the bubbly!

  2. Lynzy says:

    Uhm. my.


    xo Lynzy

  3. Peggy says:

    I love your champagne and fudge holiday! And the fudge… it looks to die for!

  4. hey!!! I would like to try this recipe soon :)

  5. My name’s Mimi, but, sadly, I’m not known for fudge. Sounds great, though! I need to track down some vegetarian marshmallow creme…

  6. I need this fudge immediately!

  7. sweetersalt says:

    Yes you are – I should have given you credit! I didn’t use Blue Bonnet, which I should have since she did tell me. The fudge was really good, just not quite as perfect as her’s!

    See you on Christmas!

  8. Aunt Laure says:

    Hi Laura,
    OK… I’m the aunt responsible for the bubbly!!! Not the fudge.
    I’ve also tried making Mimi’s fudge, and it’s just not the same.
    She told me last year that she uses only Blue Bonnet margarine. I did not know this until she revealed it to me on Christmas Day last year.
    I have not made it since, but I will definitely use Blue Bonnet next time.
    See you on Christmas Day with flute in hand!!!!!!

    Aunt Laure

  9. Pingback: Crispy Crunchies | sweeter salt

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