In an effort to cut down the time it takes me to write a blog post (yesterday’s two hours, as a prime example—though there were a few other little things I got accomplished during that span), I sent out a request on FB and Twitter for people to send me their favorite holiday traditions, recipes, and crafts to share here on the blog. (And there’s still time—send them to me!)

Since, for me, holidays are all about family, I thought I’d kick off the inaugural post with two of my favorite holiday candy recipes from my grandmother, Julia “Mamie” McLellan. (Noticed that first name, huh? Yes, Julia from the Ransome Trilogy is named in honor of my grandmother.)

Mamie’s Fudge
1 stick margarine
4 cups granulated sugar
1 12-ounce can evaporated milk
1 7-ounce jar marshmallow creme
1 12-ounce package semi-sweet chocolate chips
2 cups chopped pecans (optional)

In a heavy, four-quart saucepan, combine margarine, sugar, and evaporated milk. Over medium heat, cook, stirring occasionally to soft ball stage. Remove from heat and add marshmallow creme, chocolate chips, and pecans, if desired. Stir until combined. Pour mixture into a buttered 9×13 pan. Let cool completely. Cut into small (1–1.5″) squares (these are VERY rich). Makes about three pounds of candy.

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Pralines
2 sticks oleo (or butter/margarine)
1 12-ounce can evaporated milk
4 cups granulated sugar
4 cups pecan halves
1 teaspoon vanilla extract

In a large pot over medium heat, combine oleo, evaporated milk, and sugar. Boil ten minutes while stirring constantly. Remove from heat, add pecans and vanilla; stir until well combined. Drop by the spoonful on a buttered piece of wax paper or aluminum foil.

For brown-sugar pralines (courtesy of Aunt Linda): Pack about ¼ cup of brown sugar into a four-cup measure and then fill it the rest of the way with granulated sugar.