Enjoy this creamy Peanut Butter Fudge before your January resolutions kick in
Delaying resolutions is my answer to this rut I seem to always find myself in right about this time of year. It's the calling card for indulgence.
Halloween, Thanksgiving and then Christmas -- who decided celebrating required food and sugar and lots of it? That's a question I consider only after I've enjoyed the fact that someone said, "Hey, you know what would make being thankful and celebrating baby Jesus even better? Yeah, some thick, gooey gravy slathered all over that turkey followed by some overly sugared up yams and then some fudge."
I start out eating a little candy at Halloween then a little dinner at Thanksgiving. Something bad happens during the days between November and Dec. 25. As much as I try to stop the overeating madness, I always come back with, "I may as well wait until after New Years."
Every single Jan. 1 from the ages of 16-40, I had a New Year's resolution to lose weight. In the months leading up to the New Year, I'd tell myself to just get through the holidays and January would bring a fresh start. I was giving myself a license to binge. I was reassuring myself that change was just around the corner. My internal dialogue is always the same -- lots of reassuring and lots of promises.
Despite the delaying, I usually keep my promises because really, I don't enjoy the heavy breathing that accompanies the overindulgence. For the most part, I am really not declaring any resolutions so much as just resuming my usual lifestyle of eating right and staying active. A while back I decided resolutions are for delaying but lifestyles are for living. Even if I've veered off the beaten path a little, I always get back to my normal routine of eating right and enjoying the balance I've carved out for my "normal routine."
This is why this fudge recipe will be my last little stop on the excess train to fatty pants -- and what a perfect end to a wonderful year.
Peanut Butter Fudge
1 (12 oz.) jar peanut butter
1 (71/2 oz.) jar Kraft marshmallow cream
5 c. sugar
1 stick butter
1 can evaporated milk
1. In a large mixing bowl (not plastic) place the peanut butter and marshmallow cream. Set aside.
2. In a heavy pan put the sugar, butter and milk. Blend with a wooden spoon.
3. Start cooking mixture on high heat, stirring constantly to prevent sugar from burning. When it reaches a full boil, lower heat to medium high and continue stirring for 5 to 6 minutes. Mixture will look like taffy when cooking is done. Do not turn burner off during cooking time!
4. Pour cooked mixture over peanut butter and marshmallow cream mixture. Blend with wooden spoon until fudge looks and feels creamy. It should pour smoothly onto large cookie sheet. Spread smoothly and quickly, before it starts to set. Let cool.
Janet McCormick is the author of "10-Minute Meals." She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.