Lieutenant Terry looked around at the faces encircling him. The envy and disappointment were clearly evident in their eyes. And in that moment, a powerful thought came to him. These were his fellow prisoners, his friends. They shared his misery, his hunger, his nights shivering beneath a thin blanket. They too were missing their families. They too longed for home and warmth and safety. But there would be no joy for them this Christmas. There would be nothing for them tomorrow. But maybe Lieutenant Terry could change that….
Every year we get a Christmas book for our family collection. I am so excited to have this beautiful story in our collection. Brought to life with original drawings by Lieutenant Terry himself, this heartwarming true story of sharing what little you have even in the direst of circumstances will inspire you to look for small ways to bring joy to others. Charmingly retold by beloved author Gerald N. Lund, Lieutenant Terry’s Christmas Fudge is a classic tale you’ll want to revisit every Christmas for years to come.
I have included my grandpas favorite fudge recipe. Â It is easy to make and you don’t even need a candy thermometer. Â It easily doubles to a 9×13 baking dish so you can take it to your holiday parties.You can add nuts as well which I love but right now we are waiting on lab results to see if my second daughter has a nut allergy. Â Don’t forget to refrigerate it until it is firm (unlike myself who cut into it too early so my three year old could have a piece of “brownie”).That explains the wonky pic of fudge, but don’t worry, it is still delicious.
So be sure to whip you up a batch of fudge while you read this beautiful story. Â Get it today at Deseret Book.
PIN FOR LATER
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- 18 ounces semi-sweet chocolate chips
- 2 cups Mini Marshmallows
- 1/2 cup butter softened, 1 stick
- 1 tablespoons vanilla extract
- 1 cups pecans or walnuts chopped (optional)
- 2 1/4 cups white sugar
- 2/3 cup evaporated milk
Ingredients
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- Line an 8x8 baking dish with foil or parchment paper.
- Place chocolate chips, marshmallows, butter, vanilla, and nuts in large bowl. Set aside for later.
- Pour sugar and evaporated milk in a very medium/large sized pot. Mixture will expand when boiling so be sure to use a bigger pan so it doesn't spill over everywhere. Bring mixture to a boil and boil briskly for 7 minutes stirring continuously. Remove from heat and pour into the bowl containing the first mixture with all of your chocolate, butter and marshmallows. Mix until incorporated completely. Work quickly because fudge will start to set up. Pour into prepared pan and refrigerate until set.
- Slice into squares and serve. You can prepare this ahead of time and freeze if desired.
