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This month Ducky has a delicious fudge that you can make and enjoy. MMM Yummy!!

It's all happening in Writer's Corner this month with 2 beautiful poems by Jamie Dunstan, a view about finding the right person by Michael M. in 'The Right One' and an article by Veronica Saunders about slang and where it came from.

In the Designer's Den Enjoy the free Christmas cards created by V & J Creations. You'll find a range of them - Christmassy, funny, insulting, loving! Give them to your friends and family. They can be printed off or emailed.

Soon we'll be adding blogs for you to enjoy using and other goodies. Tell your friends about this site. The more people who use it, the more we can offer you.

Enjoy The Hangout and have a Merry Christmas!

Well Hurro dur again!

This time, in swing with the holidays, I'm gonna share with you one of my favourite things. FUDGE!

Now, I would hope everyone here has had fudge at least once in your life; but let me tell you...my mom makes the best fudge I've ever had!... and no joke. After some silver-tongued devilry (and much brandy) I managed to coax the recipe out of her. Now, living in the USA, I go by the Standard system of measure. Some of my calculations may be a touch off, but hopefully you get the gist of what I'm trying to say, and can make this without problem. I really do hope you enjoy, and do try to have a merry Christmas and a Happy Holidays!

Ducky ^_^

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Best Fudge Recipe

Ingredients
3 Cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
1 Small can (5 oz) evaporated milk (about 2/3 cup)
1 1/2 pkg (12 squares) Semi Sweet baking chocolate Chopped
1 Jar (7 oz) Marshmallow Creme
1 Cup chipped walnuts OPTIONAL!!!
1 Teaspoon vanilla

Directions Line a 9 inch (23 centimeter) square pan with foil, with ends of foil extending over sides of pan, set aside or use a foil tray. Place sugar, butter, and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min or until candy thermometer reaches 234°F (112°C) stirring constantly to prevent scorching. Remove from heat.

Add chocolate and marshmallow creme, stir until completely melted. Add walnuts and/or vanilla. Mix well.

Pour immediately into prepared pan, spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled. Cut into 1 inch squares. Store in tightly covered container at room temperature. Makes 3lbs (1.36K) or 40 servings, about two squares each serving.

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