BARRICKS INSURANCE SERVICES |
As the winter solstice creeps in upon us, longer nights and colder temperatures also mean the holiday season is in full swing. I want to take this opportunity to wish you and your loved ones a very Merry Christmas. As the song says, may all your days be merry and bright. And to help keep your spirits warm and festive, here's my favorite recipe for a Christmas classic, my Chocolate Nutty Fudge. Please take 30 seconds to review our website www.barricksinsurance.com |
| Chocolate Nutty Fudge 1 jar (7 oz) marshmallow creme 2/3 cup canned fat-free evaporated milk 1/2 cup butter, cubed 2 teaspoons vanilla extract 3 cups (18 oz) semisweet chocolate chips 2 cups chopped walnuts or pecans, toasted * Line a 9" x 9" cake pan with aluminum foil and spray with cooking spray (set aside). In a large saucepan, combine the marshmallow creme, evaporated milk and butter cubes. Cook and stir over medium heat until smooth. Now bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add chopped nuts. Pour into prepared pan. Refrigerate for 2 hours or until firm. Using the foil, remove fudge from pan; carefully remove foil. Cut fudge into 1-in squares and place each into a paper baking cup. Store in refrigerator. Makes 81 pieces. * How to toast nuts Preheat the oven to 425°F. Put walnuts or pecans on the non-stick baking sheet and toast them until they become aromatic; about 5 minutes. Watch closely as they are easily burnt. |
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Blessings, for all your health care needs, 
Jim Barricks Phone: (310) 678-6315 Email: insure@Barricksinsurance.com CA License #0383850 |
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© 1995. All rights Reserved. Barricks Insurance Services
Phone: (310) 678-6315
CA License # 0383850