- November 23, 2024
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For the past couple years, since my friends and I were considered post-college adults, less and less of them have been making the voyage back to sunny Florida for the holidays. Last year, I decided to send them a little Christmas warmth by shipping out an array of homemade cookies. The only problem was I didn’t want them to go stale.
After consulting with a friend and the Internet, I added a piece of white bread to the plastic storage container to keep the freshness. Then in everyone’s cards, I had to explain the slice of bread.
Although I got “thank you” text messages, I was still skeptical if the cookies kept their goodness.
This year, I decided to send fudge because it’s supposed to last about two weeks. And after last week’s soap saga, I was determined to make this fudge thing happen.
I had all the ingredients, and I was cutting it close on the shipping time, but it was a matter of finding the time and energy. In my head, I had worked up fudge as some elaborate task that was going to end in catastrophe.
Late one night, apron on, because I had no idea what to expect, I gathered all my ingredients and set out on the fudge adventure.
To my surprise, fudge was one of the easiest things I have ever made. Maybe it’s because I had it worked up, and things always seem sier when you think they will be hard. The worst part about it was chopping the peppermint candies and waiting until it was chilled to have a test taste.
But making the fudge was just the beginning. They peppermint goodness still needed to be shipped. Cut into blocks, I packaged my fudge in storage containers and set out to the Post Office for those nifty flat-rate boxes.
Being five days before Christmas, the Flagler Beach Post Office was rather empty. But the flat-rate shipping boxes were so oddly shaped. The small one was too small, and the medium was too big, and the price doubled. Needing an in between size, I went home and rustled up some regular boxes. The contents aren’t heavy, so I was positive the price to ship would be in the in between range and totally worth it.
Packed with some issues of the Palm Coast Observer for cushion and a sparkly card, I finally sent out my Christmas cheer to my friends stuck in cold states: four boxes, postmarked for Anchorage, Chicago, New York City and Pittsburgh.
I’m guessing they won’t get there in time, but they know I’m never on time.
WHITE CHOCOLATE PEPERMINT FUDGE
What you need:
1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups granulated sugar
1/2 cup sour cream
12 squares (1 ounce each) white baking chocolate, chopped
1 jar (7 ounces) marshmallow cream
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract
What to do:
Line a 9-inch square pan with foil. I couldn’t find my square pan, so I used a rectangular. Grease the foil with 1-1/2 teaspoons butter; set aside.
In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved.
Bring to a rapid boil; cook and stir until a candy thermometer reads 234°, about 5 minutes.
Remove from heat; stir in white chocolate and marshmallow cream until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.
Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-inch squares. Store in the refrigerator.
Yield: 2 pounds.
