Christmas is getting nearer. The hectic life on the street, the bright decorations and ornaments, the songs in malls and shops (God, I hate those) and the jolly people all around!

Damn, I’m romanticizing things again. What is really different during this season? It really makes this month absolutely stand out from the rest of the months and gives us a slope downhill towards January that we struggle to get out from until March or April. I’m not talking about things financially but emotionally. Even though my birthday is in January, I find it an endless month. Maybe it’s due to being financially drained after Christmas and New Year’s Eve after all.

I’ve been told that December gets people down and depressed because the night is long; therefore, prime events are assigned to this month, historically, religiously and culturally speaking. With these events, celebrations take place to make people happy. Nice trick 😉
Whatever it is, it works!

Can we call food as a cure to everything?
Scientifically, it is. But emotionally! There is rarely any occasion when I said “No, I don’t want to eat” but there’s a type of food for each time. And there is the one that is for all times: Chocolate and caramel. They make me happy.
These fudge bars made me extremely happy. I couldn’t stop eating until my brain decided to send me signals that this is too much and soon my pants will start shrinking. They are soft yet firm to hold between your fingers for a few seconds, so one should better eat it fast. My coworkers enjoyed these bars as well when I took a box containing both these bars and the peanut butter & chocolate fudge.

While shooting these bars, I was of course accompanied by Olly. Annoying me at first, then after moving her away, she gave up to sleep on a nearby chair. I can’t let her have my share of the bars. MINE!

MINE!!!!!!!

Salted Caramel and Chocolate Fudge

Ingredients

• 1 cup caramel
• 1 cup crumbled biscuits
• 150g dark chocolate
• 1/4 can sweetened condensed milk

Procedure

• In a double boiler, melt the chocolate and the sweetened condensed milk. Whisk well
• In a lined 25×25 cm pan, spread a thin layer of the chocolate
• Warm the caramel, mix it with the biscuits, and layer it over the chocolate
• Pour the rest of the chocolate mixture, spread, cool and refrigerate before cutting into squares (you can also add more caramel on the top layer and swirl it with a toothpick)
• Keep in an airtight container in the refrigerator