Heirloom Christmas Fudge Food

FUDGE COOKIES (AN HEIRLOOM RECIPE FROM MY FAMILY)

Steps:

• 1. Preheat oven to 350 degrees. Pour all ingredients into a bowl and mix by hand (all at once). (In other words, do not cream sugar and shortening first.)
• 2. Place in greased and floured 13 X 9 metal pan, and bake in 350 degree preheated oven for about 30 minutes.
• 3. Note: I remember when we made these with lard that the tops of the fudge cookies would crackle much like the ground does after a heavy rain and pieces of the ground crack and turn loose from the rest of the ground. I loved these crackly, crunchy flakes. It doesn't do quite the same thing (to the same extent) with Crisco, but they are still good. Now, that everyone worries about the type of fat consumed, lard is long gone from many people's pantries. I think if we worked physically like my maternal Grannie did, we could probably still consume lard (and her favorite--bacon grease). She lived to 99, had no cholestrol or blood pressure issues, and was happy.

HEIRLOOM CHRISTMAS FUDGE

Steps:

• Butter 8 - 9 inch foil lined baking pan and pre-measure miniature marshmallows, semi-sweet chocolate morsels, nuts (optional) and vanilla. Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 - 5 minutes, stirring constantly. Remove from heat.
• Stir in marshmallows, morsels, vanilla, and nuts (optional). Stir vigorously for 1 - 2 minutes or until the marshmallows and morsels are melted.
• Pour into buttered foil lined baking pan. Sprinkle with additional nuts, if desired. Chill until firm.