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Dear Friends and those who wander,

Happy Holidays! I am sending you every good wish for 2010 with my most heartfelt thanks for your support this year and every year. I hope you'll enjoy this crazy little video we made up at the Harper Collins studio to promote THE CHRISTMAS PEARL in paperback. The story of my long deceased cousin, Schroeder McInerny is literally true and I hope you'll find some time to make the fudge with your children!

Here's the recipe from www.hersheys.com:

Ingredients:

• 3 cups sugar
• 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1/8 teaspoon salt
• 1-1/2 cups milk
• 1/4 cup (1/2 stick) butter
• 1 teaspoon vanilla extract

Directions:

1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
    
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
    
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of Hershey's most requested recipes, but also one of their most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

Once again, the happiest of holidays to you all,

P.S. Come join me on Facebook!

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