Christmas Candies, Fudge & Brownies


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Super 5 Minute Fudge

Cherry Balls

Chocolate-Nut Torte

Sweet Marie Bars

Marshmallow Squares

Mom's Shortbread

Easy Fudge

Peanut Brittle

Fudge Rum Brownies

Raspberry Marbled Brownies

Remarkable Fudge

Cherry Divinity

Candy Train

Reese's Cups

Chocolate Peanut Butter Balls

Chocolate Truffles

Candy Canes

Home-Made Gumdrop Candy



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Super 5 Minute Fudge


INGREDIENTS;

2 tbsp butter
2/3 cup (sm can) evaporated milk
1/2 tsp salt
3/4 cup sugar
2 cups mini marshmallows
1/2 cup semi-sweet chocolate chips
1 tsp vanilla
1/2 cup chopped nuts

INSTRUCTIONS;

1-Bring to a boil the evaporated milk, butter, sugar, vanilla and salt. Continue to boil for 5 minutes. Remove from heat. Stir in the chocolate chips, marshmallows and nuts. Pour into greased pan and refrigerate over night. Cut into squares when set and serve. This recipe never fails.

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Cherry Balls


INGREDIENTS;

1 1/2 cups icing sugar
1 1/2 cups coconut
1/2 cup butter
2 1/2 dozen maraschino cherries
Graham Crumbs to coat

INSTRUCTIONS;

Lightly melt the butter and mix together with the icing sugar and coconut. Pack around the cherries and roll in the graham crumbs. Refrigerate over night, let warm slightly before serving.

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Chocolate-Nut Torte


INGREDIENTS;

6 ounces sweet cooking chocolate
¾ cup (1½ sticks) unsalted butter
4 eggs, separated
1/8 teaspoon salt
¾ cup sugar
¾ cup ground hazelnuts or walnuts
2 tablespoons hazelnut liqueur or 2 tablespoons prepared coffee

INSTRUCTIONS;

Heat oven to 375º. Grease and flour springform pan, 8x1½ inches. Heat chocolate and butter in a 2-quart saucepan, stirring occasionally, until melted; cool 5 minutes. Beat egg whites and salt in medium bowl on high speed until stiff. Beat egg yolks and sugar in small bowl on medium speed until lemon colored; stir into chocolate mixture. Stir nuts and liqueur into chocolate mixture. Gradually fold chocolate mixture into egg whites; pour into pan. Bake 40 to 45 minutes or until top is dry and knife inserted into the center comes out slightly wet. Cool completely, remove side of pan.

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Sweet Marie Bars


INGREDIENTS;

MELT:
2 teaspoons vanilla
1 cup peanut butter
1 cup corn syrup
1 cup brown sugar
2 teaspoons butter
ADD:
1 cup peanuts
4 cups rice crispies

INSTRUCTIONS;

Stir until melted. Add remaining ingredients. Place into 9 x 13 pan and ice with chocolate icing when firm. Cut into squares.....enjoy.

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Marshmallow Squares


INGREDIENTS;

1 cup Condensened Milk
1 teaspoon vanilla
1/3 cup marachino cherries
120 mini marshmallows
2 cups graham cracker crumbs
2 1/2 cups coconut

INSTRUCTIONS;

Sprinkle bottom of 9 x 13 pan with coconut. Mix above ingredients, press into pan, sprinkle cocoanut on top. Refrigerate 24 hours before cutting into squares.

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Mom's Shortbreads


INGREDIENTS;

1/2 cup cornstarch
1 1/2 cup flour
1/2 cup icing sugar
1 cup butter

INSTRUCTIONS;

Sift flower, cornstarch, icing sugar. Blend butter into dry ingredients. Cut with cookie cutters, decorate as desired. Place on ungreased baking sheets. Bake 300 degrees 20-25 minutes

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Easy Festive Fudge


INGREDIENTS;

10 squares Semi Sweet Chocolate Squares quartered
1 can sweetened condensed milk
1 cup chopped pecans or walnuts

INSTRUCTIONS;

Partially melt chocolate squares in microwave on medium power for 3 minutes. Stir until chocolate is completely melted and smooth. Stir in nuts and spread into greased or foil lined 8 inch pan. Chill until firm.

For a variation: set aside 1/3 c. sweetened condensed milk from one can Prepare fudge as above with remaining condensed milk. Partially melt 4 squares White Chocolate Squares with reserved condensed milk in microwave on medium for 2 minutes. Stir until completely melted and smooth. Spread carefully over dark fudge in pan. Chill until firm It melts in your mouth!

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PEANUT BRITTLE


INGREDIENTS;

1 1/2 tsp. baking soda
1 tsp water
1 tsp vanilla
1 1/2 c. sugar
1 c. water
1 c. light corn syrup
3 tbsp. butter
1 lb. shelled unroasted peanuts

INSTRUCTIONS;

Butter 2 cookie sheets, 15 1/2 x 12 in. keep warm in 200 degree oven. Mix baking soda, 1 tsp. water and vanilla, reserve. Mix sugar, 1 c. water, and corn syrup in 3 quart saucepan. Cook over medium heat, stirring ocassionally, to 240 degrees on candy thermometer, or until small amount of syrup dropped into very cold water forms a ball that flattens when removed from water.
Stir in butter and peanuts. cook, stirring constantly, to 300 degrees or until small amount of syrup dropped into very cold water separates into hard brittle threads. Watch carefully so that mixture does not burn. Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. Pour half the candy into each cookie sheet; quickly spread about 1/4 inch thick. Cool; break into pieces. About 2 pounds candy.

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FUDGY RUM BROWNIES


INGREDIENTS;

1/2 c. (1 stick) butter
1 pkg. (12 oz.) semisweet chocolate chips
1 1/2 c. sugar
1 1/4 c. all purpose flour
2 tbsp. rum or 1 tsp. rum extract
1 tsp vanilla
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 c. chopped nuts
Rum Frosting

INSTRUCTIONS;

Heat oven to 350. Grease rectangular pan (13x9x2). Heat butter and chocolate chips in 3 qt. suacepan overlow heat, stirring constantly, until melted. Beat in remaining ingredients except nuts and Rum Frosting until smooth. Stir in nuts. Spread in pan. Bake about 30 min. or until center is set; cool completely. Frost with Rum Frosting. Drizzle with melted semisweet chocolate if desired. Cut into about 2 x 1/2 inch bars. 3 dozen brownies.
RUM FROSTING;
2 c. powdered sugar
1/4 c. butter (softened)
1 tsp. rum or 1/2 tsp. rum extract
1 to 2 tbsp. milk
Mix powdered sugar, butter, and rum. Beat in milk until smooth and of spreading consistency.

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RASPBERRY MARBLED BROWNIES


INGREDIENTS;

1 c. (2 sticks) butter
4 oz unsweetened chocolate
2 c. sugar
2 tsp. vanilla
4 eggs
1 1/2 c. all-purpose flour
1/2 tsp. salt
1 c. coarsely chopped nuts
1/2 c. raspberry jam or preserves
Cream Cheese Filling

INSTRUCTIONS'

Heat oven to 350. Grease rectangular pan (13x9x2) . Prepare Cream Cheese Filling. Heat butter and chocolate over low heat, stirring occasionally, until melted; cool. Beat chocolate mixture, sugar, vanilla, and eggs in medium bowl on medium speed 1 minute. Stir in nuts. Spread half of the batter in pan. Spread with filling. Gently spread remaining batter over filling. Drop jam by scant teaspoonfuls randomly over batter. Gently swirl through batter, filling and jam with spoon in an over and under motion for marbled effect. Bake 60 to 70 min. or until toothpick inserted in center comes out clean; cool. Cut into about 1 1/2 x 1 inch bars. About 5 doz. bars.
CREAM CHEESE FILLING;
1/2 c. sugar
1 tsp ground cinnamon
1 1/2 tsp. vanilla
1 egg
2 pkg (8oz) cream cheese (softened)

Beat all ingredients in small bowl on medium speed 2 minutes, scraping bowl occasionally.

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REMARKABLE FUDGE


INGREDIENTS;

4 cups sugar
2 5oz. cans evaporated milk
1 cup margarine or butter
1 12oz. pkg. semi-sweet chocolate chips
1 7oz. jar marshmallow cream
1 cup chopped walnuts
1 tsp. vanilla
INSTRUCTIONS;

Line a 13x9x2" baking pan with foil, extending foil over edges. Butter foil, set aside. Butter sides of a heavy 3 qt. saucepan. In it, combine sugar, milk, & oleo. Cook & stire over medium-high heat to boiling. Clip andy thermometer to side of pan, making sure it doesn't touch the bottom. Cook & stir over medum-high heat to 236 degrees, soft ball stage (about 12 minutes). Remove saucepan from heat, remove thermometer. Add chocolate chips, marshmallow cream, nuts & vanilla. Stir till chocolate melts. Spread into pan. Score nto squares while warm. When firm, cut into squares. Store in refrigator. Makes about 3 1/2 lbs.

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CHERRY DIVINITY


INGREDIENTS;

2 1/2 c. sugar
3/4 c. water
1/2 c. light corn syrup
2 egg whites
1 tsp. vanilla extract
1 c. chopped walnuts
8 or 10 maraschino cherries, cut into small pieces
INSTRUCTIONS'

Combine sugar, water, and corn syrup in a 2 quart saucepan. Cook over medium heat, stirring until sugar is completely dissolved. Stop stirring; continue cooking until 260 degrees on candy thermometer or if a small drop hardens when dropped in cold water. Meanwhile, beat egg whites in small bowl until stiff peaks form. Continue beating egg whites while pouring the hot syrup in a fine stream into the whites, blending well. Add vanilla. Beat until mixture holds its shape and becomes slightly dull (this may take several minutes). Fold in nuts and cherries. Quickly drop mixture from tip of a buttered teaspoon onto waxed paper. Allow to dry for 2 or 3 hours. Then store in airtight container. Tip: To make divinity you must work fast without delays. Measure everything before starting.

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Candy Train


INGREDIENTS;

(leave candies wrapped) Pack of gum
Roll of lifesavers
Round mints
Caramels
Hersheys kiss.
INSTRUCTIONS;

Hot glue roll of lifesavers on top of pack of gum,glue round mints(2 each side)for wheels.glue caramel on top for caboose and glue hershey's kiss on front of train.leave paper in kiss,looks like smoke coming from front of train.

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REESE'S CUP


INGREDIENTS;

2 cups crushed graham crackers
1 box powd. sugar
2 sticks butter(melted)
12 oz. jar peanut butter
INSTRUCTIONS;

Mix and form patties.put on wax paper. In double boiler,melt 1/2 bar paraffin wax and 1 package(6 oz)chocolate chips .dip patties in chocolate,cool on waxpaper

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CHOCOLATE PEANUT BUTTER BALLS


INGREDIENTS;

3 sticks butter
1 cup peanut butter
1 1/2 boxes powder sugar
INSTRUCTIONS;

Mix & roll into balls then chill.Melt sweet chocolate and 1/2 bar paraffin wax in top of double boiler and dip balls into chocolate,sit on wax paper till cool.

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Chocolate Truffles


INGREDIENTS;

2/3 c. Heavy Cream
70z. Semi-Sweet Chocolate
1/4 c. Unsalted Butter [softened]
1 c. Unsweetened Baking Cocoa
INSTRUCTIONS;

Bring cream to low boil in saucepan over low heat. Remove from heat. Stir in Chocolate till melted and smooth. Blend in Butter. Chill 2-3 hours. Using teaspoons, form small balls and roll in cocoa. Store in Refrigerator: Makes 50-60

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Candy Canes


INGREDIENTS;

1 cup granulated sugar
1/4 cup light corn syrup
1/4 cup water
1/8 teaspoon cream of tartar
4 drops oil of peppermint or other flavoring
4 drops red or green food coloring
INSTRUCTIONS;

You need to work fast.
Grease a hard surface. Simmer the sugar, corn syrup, water and cream of tartar until the mix reaches the soft crack stage (about 280° on a candy thermometer) Remove from the heat and stir in the flavoring. Divide the syrup in half. Add food coloring to one half. Pour out each mixture separately onto the greased surface. Let cool for 1 to 2 minutes. Working with each half separately roll into 1/2" thick ropes. Twist the colored batch around the white batch pulling until the colors adhere. Cut with scissors to 6" long lengths then bend one end into the "cane"

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Homemade Gumdrop Candy


INGREDIENTS;

1 1/2 cups Un-sweetened Applesauce
2 envelopes Un-flavored Gelatin
1 6-oz. package Fruit-flavored Gelatin (Any flavor)
2 cups Granulated Sugar
1 tsp. Lemon Juice
Additional Granulated Sugar for coating
INSTRUCTIONS;

Mix the applesauce, un-flavored gelatin, flavored gelatin, sugar and lemon juice together in a saucepan. Bring the mixture to a boil, boiling for about 1 minute, stirring frequently. Cover a 7-inch by 11-inch pan with non-stick cooking spray. Pour the mixture in the pan and refrigerate for about 3 hours. Remove the set mixture from the pan and cut into squares, then roll in white sugar until coated. Refrigerate to store.

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