BY JEAN STEVENSASST. FEATURE EDITOR

Oh-so-good fudge

With holiday season heating up, there is no better time than RIGHT NOW for all students to savor their own tasty batch of holiday fudge. Some prefer to ease whole little pieces of the decadent treat into their mouth, each delicate flavor dissolving over their tongue, while others prefer to sink their teeth into the soft, rich cubes, the remains melting on their fingers, which they slowly lick off in utter fulfillment.This fudge cannot be easier, made only with peanut butter, chocolate chips and milk or soymilk, and its taste will leave those who indulge more than satisfied.

Add to shopping cart:1-1/2 cup peanut butter, smooth or chunky1/2 cups carob chips, 1/2 cup milk or soymilkAny additional toppings (crushed candy cane, peanut butter chips, nuts, raisins, etc.)

Proceed to check-out: 1. Combine chocolate chips and peanut butter in large saucepan over medium low heat.2. Add soy milk and stir occasionally until completely melted – should be easy to stir. 3. Pour into 9×13 casserole lined with foil or plastic wrap. 4. Add any topping (we sprinkled crushed candy cane and peanut butter chips on ours).5. Chill. When firm (about 30 minutes later), remove and cut into pieces. 6. Enjoy!