Christmas Eve

A couple of years ago at a conference, I was on a panel with other authors who had written mysteries that took place over the holidays. We chatted a little bit about what we actually do at Christmas as opposed to what our characters did in our books. To my complete amazement, four out of five of us celebrate Christmas on Christmas Eve. I had no idea it was so common. We had all grown up with that custom and almost all of us had German or Scandinavian parents or grandparents.

So as you read this, I will have a goose in the oven. My mom and I will be standing side by side at the kitchen island making potato dumplings. My Jack Russell will be underfoot, in the hope some tasty morsel will drop to the floor so she can hoover it. A Yule log will be in the refrigerator for dessert.

There will be small gifts next to each place setting at the table to be opened before dinner. And as you know, sometimes the very best things come in small packages. But sometimes they're just funny gags or practical little gadgets.

By now, everyone has planned and shopped for their Christmas menus. But it occurred to me that sometimes we need a quick gift. Our own Helena Georgette thoughtfully sent me a wonderful collection of Christmas recipes. I spotted See's fudge right away. If memory serves, Julie Hyzy raves about See's chocolates. So I thought I'd share it with you -- just in case you need a quick gift or you forgot cookies for Santa.  

These would be great for kids to make. The recipe is very easy. Just keep an eye on the heat when they're cooking the sugar and evaporated milk because it can boil over rather quickly.

See's Fudge

2 cups mini-marshmallows or 10 large marshmallows, cut up
9 ounces semi-sweet, bittersweet or white chocolate chips (I used Callebaut)
1 stick butter (1/2 cup)
2 cups granulated sugar
7 ounces evaporated milk
1/2 teaspoon vanilla
1 1/2 cups walnuts or pecans (optional)

1. Put marshmallows, chocolate chips abd butter in a large bowl.
2. In a heavy pot, combine sugar and milk. Bring to a boil and cook 6 minutes, stirring constantly.
3. Pour milk and sugar mixture over the marshmallow mixture and let stand 1 minute.
4. Stir with a wooden spoon until melted. Add nuts and vanilla and stir until smooth.
5. Pour into lightly greased 8 or 9-inch square pan. When pouring into pan, do not smooth, but shake. Smoothing will result in a dry, crusty surface.
6. Let fudge rest overnight or for at least several hours until firm to the touch.

Krista's note -- Tastes heavenly after a couple of hours even though it's not firm. Good finger-licking fudge for slumber parties!

Helena Georgette's note -- Additional items to add:

M&Ms during holidays
Pretzel pieces
Peanuts
Cashews
Toasted Coconut
Bits of Vanilla Wafers
Roll into small balls and then roll into chopped nuts for fudge truffles!
Add more mini-marshmallows after mixing for Rocky Road Fudge.

Can double. Cook 8 minutes.

Thank you Helena Georgette! It's absolutely delicious.

Merry Christmas, everyone!

What's your Christmas Eve tradition? Do you attend services? Are you a last minute shopper? Or do you cozy up by the fire with eggnog and Christmas cookies?