Red Cross Fudge

As my husband will admit, okay let's be honest, BROADCAST LOUDLY AT EVERY OPPORTUNITY, I am not the best cook. I can manage edible, healthy meals on a regular basis MOST of the time, but nothing special, and never without fail. However, that being said, each Christmas, I insist on baking. It is one of my happiest Christmas memories growing up, even though it was often done on Christmas Eve, accompanied by tears, compliments of mom (maybe she shared my talent?)\it was always part of Christmas, as much as trees, ornaments, and the Christmas Story. We would make divinity, date rolls, Russian Teacakes, and my favorite, Red Cross Fudge. Then we would split up our products on Christmas plates, and deliver them to friends around the neighborhood. The fudge recipe my mom always used was absolute torture to follow. I'm sure she violated several child-labor laws each holiday season by forcing us to stir until our arms reached muscle failure and, half the time, the fudge "didn't turn out". So why not find a simpler recipe? Tradition. My dad's mom, Grandma Ruby, found a recipe in the Newspaper during the Vietnam war that claimed it "got better over time", making it perfect to mail to troops over seas, one of the troops being my dad. I don't know if Grandma or Mom ever sent Dad any fudge, but the recipe has been cooked every year since 1968 by someone in my family. Since my mom died, making Red Cross Fudge has been something I never miss at Christmas time. I have even contributed a new ritual to the traditon, calling Grandma Ruby to get the recipe, because I lost it, AGAIN. This year, Grandma said, "Come on Karen, by now you must have it memorized." Well, I pretty much do, but I can't remember if it's four cups of sugar or six, and whether you stir for eleven minutes or thirteen, so I call Grandma. Even though my husband says, "You're fudge isn't even that good!" I stubbornly park myself at the stove for eleven minutes each December and stir contents at a rolling boil over medium heat; and guess what, half the time, it doesn't turn out. This year, I have made three batches of Red Cross Fudge, one decent, one that I threw out, and one perfect. The important part is that I did it, and had flashbacks of four kids arguing over who's turn it was to stir and who had to chop up the walnuts, and Mom saying, "I like to know when I'm getting a nut, don't make them too small"; and now my daughter, whenever we go to Fudgelato, ordering "Red Cross Fudge," because that's what mom makes and it's the best. Even when the fudge is dry, or hard, or doesn't set up, it reminds me of my childhood and happy Christmas memories.

Red Cross Fudge

4 1/2 c sugar

1/2 lb butter

1 can of evaporated milk

12 0z semi-sweet chocolate chips

2 c mini-marshmallows

2 c chopped walnuts

Melt butter in a large saucepan over medium heat; add sugar and evaporated milk. Stir, while bringing to a rolling boil. Once boiling, stir over medium heat for eleven minutes. Add chocolate chips, marshmallows, and walnuts. Pour into a greased 9 x 13 cake pan. Let sit for several hours.

Love you mom!