8 ounces cream cheese, softened
1 tablespoon butter, softened
4 cups powdered sugar
1 cup coconut flakes
2 cups semi-sweet chocolate chips
1 tablespoon shortening
4-8 servings
20 minutes 20 mins prep
In a mixing bowl, beat the cream cheese and butter until smooth.
Now add the sugar and coconut, and mix in well.
Refrigerate for 1 1/2 hours or until easy to handle.
Using hands dusted with powdered sugar, mould rounded tablespoonfuls of coconut mixture into egg shapes.
Place on waxed paper lined baking sheet.
Freeze for 2 hours or until slightly firm.
Melt chocolate chips and shortening.
Remove eggs from the freezer a few at a time.
Dip into chocolate mixture until completely coated.
Return to waxed paper.
Refrigerate until hardened.
Store in the refrigerator.
1-1/2 c. sugar
1/2 c. water
pinch of salt
1 Tbsp white corn syrup
3-4 Tbsp cinnamon
pinch of nutmeg, ginger, allspice or whatever suits your fancy
2 c. pecans
1 tsp. vanilla extract
Cook sugar, water, salt, spice and syrup to 236 on candy thermometer.
Remove from heat. Add vanilla extract and pecans, stirring until creamy (or cloudy or clotted).
Pour onto double sheet of foil (or foil on top of a segment of newspaper). Separate nuts into singles or bite-size pieces. Cool completely (1-2 hrs.) and store in air-tight containers (canning jars are great -- simple, inexpensive, and re-cycle-abe).
Makes great holiday gifts.
Variatins:
1. Walnuts work as well as pecans
2. Use spices that suit your taste. If it smells good, odds are it'll taste good.
3. Substitute 4-6 Tbsp. cocoa plus cinnamon for Cocoa-Nuts
4. Try cinnamon, chocolate or maple extract instead of vanilla. If you're adventurous, you might like lemon or orange extract with a bit of lemon or orange peel, cresh or dried. Vary the spices to better suit whatever extract you use.
Jars are easy to dress up or slip into an inexpensive Christmas stocking.
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The basic recipe for sugared pecans came from New Orleans. After getting a little bored with making "the same ol' thing" I started playing around with spices and flavors. It works equally well with walnuts.
This was a favorite Christmas gift for several friends/co-workers. 1 qt. = 1 lb. Comparable commercial products cost about $25+, a whole lot more than the raw materials and less than 1/2 hr. of labor.
Hope you enjoy 'em!
/bj
2 cups white sugar
2 cups brown sugar (firmly packed)
1 cup evaporated milk
2 Tbsp. light corn syrup
Mix together in a heavy bottomed pan. Stir almost constantly over medium heat. Bring to boil and stir constantly for 8 minutes or until mixture reaches soft ball stage.
Remove pan from stove and place into a bowl of cold water. Beat by hand until mixture becomes thick and begin to lose its gloss.
Drop tablespoonfuls of mixture onto waxed paper and allow to cool and set up.
This is my most-requested Christmas candy!
2 pounds sifted confectioners' sugar
1 can sweetened condensed milk
1 stick butter or margarine, melted
3 cups chopped pecans
Mix all ingredients together, shape into balls, then chill until hard. Dip chilled balls in dipping chocolate and let cool.
Store in airtight container in refrigerator.
Dipping Chocolate
1 cake paraffin wax
12 ounces milk chocolate chips
Melt wax and milk chocolate chips together in double boiler.
Dip candy in mixture, using toothpick. then cool. You can also drizzle with melted white chocolate chip pieces (a pretty way to cover the hole left from the toothpick).
3 cups sugar
1/2 cup water
2 egg whites
1 tsp vanilla
1/2 cup light corn syrup
2 cups broken pecans
Cook syrup, sugar, and water in sauce pan to soft ball
stage. Beat egg whites, then pour half of mixture
over egg whites and continue to beat. Cook other half
of syrup to hard ball stage, then add to egg whites.
Beat well, then add pecans and vanilla. Drop by
teaspoonfuls onto wax paper or candy marble.
This is my favorite fudge to make. It used to be on the back of the jars of Kraft marshmallow cream.
Recipe:
3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts
1 tsp. vanilla
LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
Prep Time: 10 min
Total Time: 25 min
Makes: 3 lb. or 40 servings, about two squares each
Serves/Yields: 50- one inch pieces
Prep. Time: 20 minutes
Ingredients:
1 18-oz. jar creamy peanut butter
1 cup butter softened
3 cups Golden Grahams cereal, crumbed in food processor
4 cups powdered sugar
1 6-oz. package butterscotch morsels or 1/2 cup.
Directions:
Beat peanut butter and butter at medium speed until smooth and creamy with electric mixer. Add cereal crumbs and powdered sugar by hand with spoon until well-blended. Using a melon scoop, shape into one-inch balls. Cover and chill one hour. Melt butterscotch morsels in microwave-safe dish until creamy and smooth. Drizzle over bon bons.
This is my favorite recipe for toffee. It makes a great gift to pass around for the holidays.
1 cup sugar
1 cup butter
1 Tbsp Corn Syrup
¼ tsp salt
3 Tbsp water
¾ cup slivered (toasted) almonds
8 oz milk chocolate
Finely chop ½ of the almonds
Combine sugar, butter, corn syrup, salt & water in a saucepan. Cook, stirring constantly until mixture reaches 275 degrees on candy thermometer. Add slivered almonds and continue cooking until mixture reaches 302 degrees or hard ball stage.
Pour mixture onto cookie sheet (or silpat) and spread thin.
When mixture has cooled, spread with melted chocolate and sprinkle with chopped almonds. Put in refrigerator until chocolate is firm. Turn over and repeat on the other side. Break candy and store in a cool, dry container.
1 cup butter (do not substitute margerine)
1 1/2 cups sugar
1/4 teaspoon cream of tartar
2 cups chopped nuts (almonds or pecans)
8 oz. bittersweet or semi-sweet chocolate, finely chopped
Line cookie sheet with heavy foil or parchment (a sheet with sides is better than one without). Butter foil - no need to butter parchment.
Melt butter in a heavy saucepan over medium heat. Add sugar and cream of tartar and stir until sugar dissolves.
Increase heat to medium high. Cook mixture until it reaches 310 F. on a candy thermometer. Mixture will change in color and consistency to a rich medium brown syrup-like consistency. Stir in 1 cup of chopped nuts.
Immediately pour toffee onto prepared pan, spreading as thinly as possible. The thinner, the better. Sprinkle with chocolate. Let stand 2 minutes to melt chocolate. Spread chocolate with small offset spatula or the back of a spoon over toffee until evenly and smoothly covered. Sprinkle with remaining cup of nuts, pressing them lightly into the chocolate. Let stand until firm.
Remove from pan once thoroughly cooled using pan liner as an aid. Break into pieces. Store in an airtight container.
Can be chopped and sprinkled into cookie batter, onto ice cream.
Takes only about 10 minutes to prepare and is a verly welcome gift. I've been making this for years and at the holidays, I buy inexpensive tins, line them with colored plastic wrap and have them at the ready for co-workers, friends, hostess gifts.
I got this from a girl on TheNest.com last year when I was a very hungry pregnant woman! They are super easy to make, and we like to make them on movie night. But I suggest not to make a lot at one time, because the chocolate will harden before you get to the last one!!
You Need:
Equal amounts of mini pretzels (round or twisty), Hershey Kisses, and M&Ms
To Make:
Preheat your oven to 250. Put the pretzels on a cookie sheet. Place one Kiss in the center of each pretzel. Bake for about 2 minutes (or until Kiss is soft) and remove from oven. Immediately place one M&M in the center of each Kiss. Let harden and enjoy!
Mix and match different types of Hershey Kisses with different types of M&Ms!
This recipe was given to me by a coworker last year. I am not sure where she got the recipe.
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
2 - 1 lb. boxes confectioners sugar
1 - stick margarine
1 - 13 oz. can evaporated milk
1 - 18 oz. jar peanut butter
1 - jar marshmallow cremem
Combine sugar, margarine and milk in deep, heavy pan. Cook over medium heat, stirring constantly until mixture reaches soft ball stage. Remove from heat, stir in peanut butter and marshmallow cream. Beat (by hand) until smooth. Pour into greased 9x13" pan. Cool on counter (not refrigerator). Cut into squares.
I made this candy in the 2004 fair one year and won overall reserve champ!!!! Very good!
3 C Sugar 1/4 tsp Salt
1 C. White Corn Syrup 1 tsp Vannila
1 C. Water 2 tbsp Butter
1 pnd Raw Peanuts 1 tsp baking soda
Cook sugar, syrup and water in large sauce pan to hard ball stage (250*). Add peanuts and continue cooking until slightly carmalized (300*) Remove from heat, add salt, vanilla, butter and baking soda. Stir until frothy and pour onto a warm, buttered cookie sheet. When cool, break apart and enjoy!!
1 cup Karo syrup or corn syrup
4 cups sugar
1 cup water
Cook all to hard crack stage 300 on candy stick. Remove from stove. Add food coloring for coloring, 1 teaspoon oil flavoring of your choice, 1 teaspoon salt. Pour onto foil paper, let dry. Coat both sides with powdered sugar, break into small or medium pieces with hammer or meat mallet. Put into air tight bags or contaiers.
One year I took jelly jars and made labels and gave these as gifts.
I got this receipe for a lady friend who I worked with in Winston-Salem NC. It's really pretty when you do green and red for Christmas, you can also do black and orange for halloween. You all get the idea.
I found this in a magazine a couple years ago. My Santa loves these.
1/2 c. flaked coconut
3 Tbs. powdered sugar
3/4 c. chopped walnuts
8 oz. pitted dates
1/2 c. raisins
1/2 c. dried cranberries
1/3 c. flaked coconut
1 Tbs. unsweetened cocoa powder
1/4 tsp. ground cinnamon
1/4 c. creamy peanut butter
For coating, place the 1/2 c. coconut and powdered sugar into food processor, process until coconut is finely chopped. Transfer mixture to shallow dish; set aside.
For truffles, place walnuts, dates, raisins, cranberries, the 1/3 c. coconut, cocoa powder & cinnamon in the food processor. Process or blend until finely chopped, stopping to scrape down sides as needed.
Add peanut butter, cover & process until mixture is moist enought to form ball.
Using hands, shape the mixture into 1 inch. balls, then dredge or roll the balls in coconut mixture, gently patting the mixture onto sides of balls. Transfer to storage container. Cover; store at room temperature up to 7 days. Makes 30.
79 calories each, 4 gm total fat (1 gm sat. fat), 0 mg chol, 11 mg sodium, 11 gm carb. 1 gm fiber and 1 gm protein.
2 Sticks of Butter
1 Cup of Sugar
8 oz. Chocolate Chip Morsels
8 oz. Peanut Butter Morsels
1 Sleeve Saltine Crackers
Preheat oven to 400 Degrees. Layer Saltine crackers on a 9 x 13 jellyroll pan. Boil butter and sugar until thick. Continuously stir until thick. Pour butter mixture onto crackers and spread as evenly as possible. Bake for 7 minutes, then while still boiling hot, put morsels on top. The heat of the crackers will melt the morsels. Take the back of a spoon to spread evenly when morsels are melting. Refrigerate until the chocolate hardens, then break apart into pieces.
This is a family favorite! I made this with my mom while growing up. Then with my daughters, we make it every year for the Holidays.
4 1/2 c. Sugar
2 Cubes Margarine
1 large can milk (not condensed)
10 oz. Marshmellow Creme
16 oz. Semi sweet chocolate chips
1 tsp. vanilla
2 c. chopped nuts
Over medium heat in a HEAVY pan, bring sugar and can milk to a rolling boil for 12 minutes. Then remove from heat, add the marg. chocolate chips and mix well, then add the marshmellow creme and the vanilla, mix until smooth, then add the nuts. Pour into a buttered dish (at least 9X13 size)a large cookie sheet with sides works well. Then let cool completely. Cut into squares.
Happy Holidays!
This is a good little recipe to spend some time with the "Little Chefs" in your family. My grandchildren are always ready to wash hands and start kneading this into tasty little morsels.
CREAM CHEESE CANDIES
1 pkg (3oz) cream cheese, softened
1/4 tsp peppermint or almond extract
3 cups powdered sugar
green & red colored sugar, optional
In small bowl, combine cream cheese and extract. Beat in 1 1/2 cups powdered sugar. Knead in remaining sugar til smooth. Shape into 1/2 inch balls. Roll in colored sugar, if desired. Place on ungreased baking sheets and flatten with fork. Let stand 1 hour to harden. Store in an airtight container in the refrigerator. Yields about 6 dozen
1/2 C. butter (no substitutes)
1 can (5 oz.) evaporated milk
2-1/2 C. sugar
2 C. (12 oz.) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
24 caramels, quartered
3/4 C. salted cashew halves
1 t. vanilla extract
Line a 9 inch square baking pan with foil; butter the foil. Set aside.
In a large heavy saucepan, combine milk, sugar and butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.
Remove from heat; stir in chocolate chips and marshmallow creme until melted. Fold in caramels, cashews and vanilla; mix well.
Pour into prepared pan. Cool. Remove from pan and cut into 1 inch
squares. Makes about 3 pounds.
E-mail recipe
3 large egg whites
1/4 teaspoon cream of tarter
2 tablespoons granulated sugar
1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
1/2 tablespoon vanilla extract
In a very clean glass or metal bowl, beat the egg whites and
cream of tartar until light and foamy. With the mixer still
running, sprinkle in the two tablespoons of sugar. Continue
beating until soft peaks form. Set aside.
In a small saucepan, mix the water, corn syrup, and granulated
sugar together. Cook over medium heat until it boils and comes
to the firm ball stage (246 degrees). Do not overcook.
Drizzle the hot syrup into the egg whites with the mixer running
on low. Turn the mixer to high and beat for five or six minutes
or until the sauce is very fluffy and the consistency of
marshmallow cream. Beat in the extract.
Note: This cream is of the consistency that it can be used as
you would frosting.
1 egg white
3/4 cups sugar
1/2 tsp vanilla
2 cups pecan halves
Beat egg white till stiff...slowly add brown sugar and vanilla. Fold in pecans. Stir till evenly coated. Place each pecan half on a well greased cookie sheet. Bake at 250° for 30 minutes. Turn off oven and leave in for another 30 minutes.
I had never posted this recipe anywhere until recently, because one of my Uncle’s friends owned a candy store in VA. She sold tons of fudge, and this was her recipe. He gave it to me almost 40 years ago. It took me forever to get it from him, and he made me promise never to give it out. Since, I have seen many similar recipes, I am now sharing it.
This is one of the creamiest fudges you will ever eat. HOWEVER, this recipe is very temperamental. Over the years, I have learned some tricks. Never make it if there are any clouds in the sky, or you will end up with soupy fudge, sugary fudge, or gooey fudge. It is important to keep the sides of your pan washed down using a wet pastry brush to ensure the sugar crystals don’t adhere to the sides. Just one crystal of sugar can cause the whole thing to get sugary. You will need to stir this the entire time – don’t go do something else while you are making it! Mine now turns out about 99% of the time, so that isn’t bad. In fact, my successes are better than my Uncle’s were with this recipe, because through my observations with the weather, I have been able to successfully make it just about every time.
Good Luck!
Kate
Uncle Frank’s “Oh Fudgeâ€
Have ready in a large mixing bowl:
18 oz chocolate chips
1 can pecans or walnuts broken (I use ½- 1 cup depending on my mood!)
½ tsp vanilla
In a large heavy pan, mix:
1 can milk
4 cups sugar
½ lb butter
Cook on medium heat until it boils (takes approximately 25 minutes, then boil 6 minutes. Pour over nuts and chocolate chips. Stir until smooth. Pour into a large pan greased with butter and lined with wax paper. Cool. Put into the refrigerator for about 2 hours. Cut into squares. Finis!
You can vary this recipe and make many delicious kinds of fudge. Here are just a few.
Peanut Butter Fudge – substitute 2-10 oz bags of peanut butter chips for the chocolate chips and add about 2/3 of a jar of 18 oz peanut butter.
Praline Fudge – substitute dark brown sugar for the sugar and use pecans.
Coconut Fudge – add however much coconut you think you would like to the bowl with the chocolate chips.
White Walnut Fudge – substitute white chocolate chips for the chocolate chips and use walnuts instead of pecans.
White Coconut Fudge - substitute white chocolate chips for the chocolate chips, leave out the nuts, and substitute coconut flavoring for vanilla flavoring.
Chocolate with Peanut Butter Fudge– you will need to work quickly on this one. Dollop peanut butter over the chocolate and then swirl into the fudge.
2 Layer Fudge – ½ recipe of two different kinds. Make and pour the first into your pan. Then, make the second batch. Pour over the top of the first batch. This looks pretty on a candy try and gets lots of ‘raves.’
3 Layer Fudge –Two ½ recipes of one kind and ½ recipe of another kind. Pour the first ½ recipe into the pan. Make ½ recipe of the other kind and pour into the pan over the first layer. Make ½ recipe of the first kind and pour into the pan over the second layer.
Cherry Fudge – Substitute maraschino cherries for the nuts and use either white or chocolate chips.
Chocolate Raisin Fudge – Substitute raisins for the nuts.
Cranberry Fudge – Substitute dried cranberries for the nuts and use either white or chocolate chips.
You can place pecan or walnut halves in what will be the center of the slices when the fudge is cut. That makes each piece look really nice.
Dipping Chocolate for Candy
This was the recipe for the chocolate coating on my recipe for chocolate covered cherries. I liked it so well, I now use it for most of my dipping.
1 cup semi-sweet chocolate chips
4 oz Hershey bar broken into pieces
1 tbsp Crisco shortening
Melt in double boiler and dip.
I have also used a large bag of chips and added a tbsp of Crisco shortening to that.
I like the shortening better than the wax. It doesn't have that waxy taste.
Chocolate will get white or have white spots when it is in heat or cold. That is just the nature of it, but there is nothing wrong with it - just looks yucky!
Freaky Fudge
This is the easiest fudge in the world to make. Use your imagination
adding extra edible creatures to garnish the fudge.
INGREDIENTS:
12 oz. pkg. semisweet chocolate chips
1 cup milk chocolate chips
14 oz. can chocolate sweetened condensed milk
2 Tbsp. butter
Gummy worms and gummy bugs
PREPARATION:
In microwave, melt chocolate chips with sweetened condensed milk and
butter on MEDIUM for 2-3 minutes. Stir well. Return to microwave if
necessary and continue melting on MEDIUM for another 2-3 minutes.
Stir until smooth. Pour into greased 8" square pan, and top with the
candy creatures, pushing them gently into the fudge. Chill until firm.
Store well covered in the refrigerator.
My favorite fudge!
1 cup milk
3 cups sugar
3 tablespoons light corn syrup
½ cup pumpkin
dash salt
½ teaspoon cinnamon
½ teaspoon allspice
4 tablespoons margarine
1 teaspoon vanilla
Combine milk, sugar, corn syrup, pumpkin and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture reaches soft ball stage. Remove from heat. Beat in cinnamon, allspice, margarine and vanilla. Cool, then beat until thick and mixture looses it's gloss. Spoon into a buttered dish.
I have made many versions of peanut brittle. Surprisingly, this is the fastest and makes the least amount of mess-plus, an added bonus-it tastes the best of all of the recipes that I have tried. We made this for our finance company manager who pushed our loan through, and think we got the loan for all of the foods we made for their staff. They said that they were actually sorry when our loan went through-because then we no longer brought them food.
Ingredients:
1 cup raw peanuts (at room temperature)
1 cup granulated white sugar
1/2 cup white Karo syrup
1/8 teaspoon salt
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Using a 2-qt microwave-safe covered dish, combine the raw peanuts, granulated white sugar, white Karo syrup and salt together in this container, until well mixed. Microwave on high for 6 minutes, remove cover and mix well. Microwave on high for 4 minutes longer. Add the butter and vanilla extract, mix well and microwave on high for 3 minutes longer. Add baking soda, and stir all ingredients together. Your mixture will now appear light and kinda foamy. Pour ingredients into well-greased baking sheet with raised edges-spread out in a thin layer. Cool completely. Break apart to serve. If you are impatient, 15 minutes, you can eat the peanut brittle. Store peanut brittle in air-tight container.*
Note:If you heat your baking sheet at about 200F. prior to putting the peanut brittle on this. For some reason, this creates a thin and tender peanut brittle. If you like the hard brittle, don't heat your baking sheet before spreading out your peanut brittle out on it.
*You can pour this out onto aluminum-foil lined baking sheets-but it makes the bottom of the brittle crinkly looking (something I don't care for, but some people claim it adds additional texture to the brittle!)
Pumpkin Pie Fudge
1 cup milk
3 cups granulated sugar
3 tablespoons light corn syrup
1/2 cup canned pumpkin
dash salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
4 tablespoons margarine
1 teaspoon vanilla extract
Butter a 9 x 13-inch baking dish. Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage. Remove from heat. Beat in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses it's gloss. Spoon into buttered pan and cut into squares when cool and set.
"I know what you are thinking -- Goat Cheese in a truffle?? Trust me, these are sooo good! If you hate goat cheese, I wouldn't suggest them. There is a slight tangy aftertaste, but primarily it is a sweet, chocolatey and tangy flavor that I am addicted to. The consistency is killer."
Chocolate Goat Cheese Truffles
6 ounces bittersweet chocolate, chopped
6 ounces fresh (mild) goat cheese, at room temperature
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup sweetened cocoa powder, sifted
In the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth. Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients.
In a bowl whisk together the goat cheese, sugar, and vanilla until it is light and fluffy. Whisk in the melted chocolate until it is well combined. Chill, covered, until it is firm, at least 1 hour.
To form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands. Roll the finished truffles in the sifted cocoa powder, set them onto a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes. The truffles can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe from Foodnetwork.com
This was give to me by a friend almost 25 years ago. It's so easy and the only one I use now. My whole family - brothers,sisters,etc. really like this one too. Hope you try it and enjoy as much as we do.
Makes 5 pounds
4 c. sugar 1 c. milk (whole,2%,etc.)
1 t. vanilla 25 lg. marshmallows
12 oz. milk choc. chips 1 c. butter
12 oz. semi-sweet choc. chips
2 oz. unsweetened baking chocolate
1 c. chopped nuts (your choice)
Mix sugar, milk, vanilla, and butter in large pan. Bring to a full boil and boil for 2 minutes. Turn off heat, and add marshmallows. Stir until melted. Add ALL the chocolate and stir until melted. Add nuts. Mix well. Pour into large 23x13 pan or cooky sheet (jelly roll) pan that has been greased with butter (I use a light coat of cooking spray). Cool. Cut. EAT!
Peppermint Pretzel Canes
For gift-giving, decorate an empty potato chips can (pringles) and fill it
with these festive treats.
6 oz. almond bark or vanilla-flavored candy coating, cut into pieces
2 Tbs. shortening
2/3 cup finely crushed candies (24 candies)*
12 (8-1/2") pretzel rods (from 11 oz. pkg.)
Line cookie sheet with waxed paper. Melt almond bark and shortening in
medium saucepan over low heat, stirring occasionally. Pour into 11x7" baking
dish or other shallow dish; carefully set baking dish in hot water to keep
almond bark soft. (Do not get any water into almond bark.) Sprinkle candy over
separate sheet of waxed paper. Roll pretzels in almond bark; allow excess to
drip off. Roll in crushed candy. Place on lined cookie sheet; let stand
until set. 12 pretzels.
Tip:
*To crush peppermint candies, place in double thickness of heavy-duty
resealable plastic bags; seal. Place on cutting board; hit with hammer to crush.