Something about the holiday season makes me just want to bake like a fool. I like cooking, and baking, anyway, but the Novembers and Decembers of my childhood were liberally sprinkled with pies and candies and cakes.

And the older I get, the more adventurous I get about trying new recipes. Here’s one that was emailed to me, and while I haven’t yet tried it, it sounds tasty so I thought I’d share.

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Kahlua Fudge

1 1/3 C. granulated sugar

1 (7 oz.) jar marshmallow creme

2/3 C. evaporated milk

1/4 C. butter

1/3 C. Kahlua

1/4 t. salt

2 C. semi-sweet chocolate pieces

1 C. milk chocolate pieces

2/3 C. chopped nuts

1 t. vanilla

Line 8-inch square baking pan with foil.

In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares.

Makes about 2 3/4 lbs.