Christmas Fudge is a delicious amalgamation of sugar, butter, milk and flavorings such as chocolate, maple, peanut butter, white chocolate, butterscotch, walnut etc. Fudge is a type of Western confectionery which is usually very sweet, extremely rich and often flavored with cocoa or chocolate. The important part of preparing the fudge is combining all the ingredients and cooking them perfectly. Fudge is one of the most delicious and exotic sweet prepared during the Christmas season. Christmas is celebrated with immense zeal and enthusiasm all over the world. Feasting is one of the most important elements of the Christmas celebrations. Umpteen numbers of delicious delicacies are prepared at every house which range from the main course items to desserts to a variety of drinks. Sweet delicacies are the key dishes that one starts off with for any forthcoming festival. Cakes, bars and fudges are the significant dishes that are must on the Christmas party menu. Christmas Fudge is a vital delicacy prepared during the Christmas festival that is exceptionally luscious to taste and tempting. Making the Christmas Fudge is not very difficult and can be prepared at home easily. Some of the very common and usual Fudge recipes are Chocolate Fudge, Peanut butter fudge, Cinnamon fudge and Candy bar fudge etc. They are few recipes that call for making fudge with marshmallows as the sweetener as this allows the finished confection to use the structure of the marshmallow for support instead of relying on the crystallization of the sucrose. The key to make an excellent Christmas fudge is to follow the recipe exactly. In making basic fudge, using an accurate candy thermometer and allowing the mixture to reach the exact temperatures is a must before moving to the next process. Each ingredient to be added correctly; vigorous stirring at the wrong time (i.e. after it reaches the soft ball stage) can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue. Hence controlling the crystallization of the supersaturated sugar solution is the key to smooth fudge. History tells that fudge was first made in the United States more than 100 years ago as the exact origin is still unknown, but most stories claim that the first batch of fudge was the result of an accident from a botched batch of caramels. (Both caramel and fudge are cooked at a very high temperature and need lots of stirring.). But now days, fudge is enjoyed all over the United States and in some other countries as well. For preparing this luscious and delectable Christmas fudge, firstly spray a 8”x 8” baking dish with cooking spray and keep aside. In a large saucepan, bring sugar, butter, cream and salt to a boil over medium heat stirring frequently. Let it boil for 5 minutes stirring constantly. Remove from heat and slowly add the powdered sugar and vanilla. Keep stirring until smooth and well combined. Stir in the cherries until they are evenly distributed. Spoon this mixture into the baking dish and chill for 1 hour or until firm. Cut into squares. These can be stored in airtight container for few days. Do try this simple Christmas fudge and your kids would surely love the taste. It’s extremely luscious and exotic. Click on the link for the detailed recipe at: https://www.vahrehvah.com/CHRISTMAS+FUDGE:3056 Remember that Fudge is a crystalline candy and controlling the sugar solution crystallization is the key to delicious, smooth fudge. One of the most important aspects of any candy is the final texture. Temperature separates hard caramels from fudge and tiny micro crystals of sugar in fudge gives fudge its firm but smooth texture. The secret to successful fudge is getting these crystals to form at just the right time. Initiation of crystals before the desired time will result in fudge with fewer, larger sugar grains. The final texture will have a grainy mouth-feel rather than the smooth texture of high quality fudge.