Before staying home with Owen, I was an ELL teacher (English Language Learners). And I spent those years as a teacher teaching a wide range of ages, from toddlers to the middle-aged. But my longest and most recent job was with 5-8 year olds; basically, you just need to picture me with a bunch of tiny Somali kids, all hopped up on their school-sponsored sugar breakfasts, who could understand and communicate with me to varying degrees of effectiveness. It was chaotic and exhausting, and mostly I loved it.
In the past year, I’ve had the opportunity to lead corporate training once a week in a gigantic organization. It’s basically the complete opposite of my last job in that no one in my current gig gets out of their seat to, you know, pick at the lint on the carpet and consider eating it. However, it’s not without its share of difficulties.
Take last Tuesday for example.
The particular group I was working with had a lot of questions about using their cell phones to connect with work, and here is what I actually said while explaining the company’s requirement that each employee sign a security agreement to use their cell phones for work purposes.
“Basically, The Company has you sign this security agreement that states that in the event you should lose your phone, or someone should steal it, you’re okaying them to remotely wipe it of any work-related content and access…”
So far, so good.
“…I mean, they just don’t want the information on your phone ending up in the hands of the Russians or something…”
And that’s when I remembered that one of the seven participants had a mysterious name and accent that I had not been able to place during introductions. And was
potentially probably Russian. This realization led my mouth to say:
“…oh….ummmm….it’s not like I have anything against the Russians. It’s just that, you know, um, my husband and I have been watching this show The Wrong Mans, and there are all these Russian spies…and it’s a totally ridiculous show, and you guys should totally watch it. And I mean, I AM a Russian. Ancestrally. So yeah. Not sure why I said Russians.”
The class collectively, and very silently, blinked, stared, and blinked again.
Nice save, Liz. Way to keep it professional.
I am telling you this because I still can’t believe all of that actually came out of my mouth. I came home that night and told Eric about it, while stress-eating about eighteen pieces of this fudge. We all have our coping mechanisms.
Can I tell you why this fudge is perfect? Great.
It takes 15 minutes to put together.
It freezes like a dream, so you can make it well ahead of your Christmas party or dessert tray and pull it out just when you need it.
And…it was meant for Christmas – I mean, what says holiday cheer more than minty fudge?
My sister Jean has been making this fudge for years around Christmas, and I can’t encourage you enough to whip up a batch before the festivities begin. One 13×9″ pan actually makes a lot, because, like all good fudge, it’s pretty rich, and a tiny piece or two usually satisfies. Unless you’re trying to rid your mouth of the taste of your own foot, then you might need a few more.
(recipe by Carpé Season)
(yields one 13x9" pan of fudge)
This super easy mint fudge recipe belongs on your holiday baking list!
4 1/2 c. of sugar
1 (13 oz.) can of evaporated milk
1 stick margarine (1/2 c.)
approx 8 oz. mini marshmallows
2 squares (1 oz. each) unsweetened chocolate, chopped
12 oz. (1 bag) of semi-sweet chocolate chips
3 bars (4 oz. each) sweet chocolate, chopped often called "German" baking chocolate)
1 tbsp. vanilla extract
1 (10 oz.) bag Andes Creme de Menthe candies baking bits (or equivalent in the candies, chopped)
Place sugar, evaporated milk, and maragarine in a large pot. Melt and stir over medium heat until sugar dissolves. Continue to cook until boiling. Cover and boil for 5 minutes.
Turn off and remove from heat. Working quickly, add marshmallows and stir until melted.
Then add all chocolates and vanilla extract, and stir well until melted.
Pour into a buttered/greased (I greased mine with the margarine wrapper) 13x9" pan. Sprinkle Andes over top of fudge. Press candy pieces into fudge so that they stick and melt into the chocolate.
Cool, uncovered, on counter (not in fridge) until firm - this will take several hours.
Keep in an airtight container for about one week.
If you're wanting to freeze this, I suggest freezing it in smaller chunks (depending on how much you plan on taking out at a time), and wrapping the chunks tightly in plastic wrap, then wax paper, and then storing them in a ziploc bag. When ready to use, thaw on your countertop, uncovered .