I don't make it often but when I do I use the old recipe on the Kraft marshamllow fluff jar or what ever they call it. I made 13 lbs. this year and it is all out of the house along with the umpteen dozen cookies I baked. All went to staff meetings and gifts. This year I varied the recipe and in the 4 different batches of fudge I varied the flavors. Some with Chambord, some Kahlua, and some with really good bourbon. I added 1/4 C. - 1/3 C.per batch tasting to see how much was needed to make the taste come through. There were some moans of delight. YOu could actually make this, chill and then scoop into truffles and coat.
OTH I spent a great deal of time today on tomorrow's dinner and I made the pastry crust for our tourtiere tonight and put it out on the porch on the table filled and ready to go into the oven. Brilliant move on my part. My youngest st. poodle who is something of a glutton decided to help herself (she is a brown and a real imp) to the top and part of the filing, I guess I did not want leftovers anyway.
Merry Christmas etc. to all.