Title: Jingle Bell Fudge
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)Combine butterscotch chips and peanut butter in top of double boiler on medium heat.
Cook until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended.
Spread in foil-lined 8-inch square pan.
Press chopped walnuts into surface, if desired, and chill until firm. Cut into 1-inch squares.
Title: Christmas Peanut Brittle
1 c Sugar
1/2 c Light corn syrup
1 ds Salt
1 c shelled raw peanuts
1 tb Butter
1 1/2 ts Soda
1 ts VanillaHeavily grease baking sheet or jelly roll pan.
Combine sugar, corn syrup and salt in 3 qt casserole; stir in peanuts. Microwave on high until light brown, about 8 to 10 minutes.
Stir in butter, soda, and vanilla until light and foamy.
Quickly spread on greased baking sheet.
Spread as thinly as possible for more brittle candy.
Yield: 1 lb.
Genuine Candy Factory Kit
This is the candy factory kit that includes all the molds, tools, and a thermometer for making hard candy, lollipops, chocolates, caramels, fudge, gummy shapes, chocolate eggs, cream gummies, marshmallows, licorice, marzipan, pralines, and peppermint patties.
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Title: Chocolate Butterscotch Christmas Fudge
1 c Sugar
15 oz Sweetened condensed milk
1/2 c Water
6 oz chocolate chips
6 oz Butterscotch chips
1/4 c Butter or regular margarine
1 ts Vanilla
1 c Chopped walnutsCombine sugar, milk, water, chocolate and butterscotch chips in 3 quart heavy saucepan.
Cook over medium heat,stirring constantly, to soft ball stage (234F).
Remove from heat. combine butter and vanilla in mixing bowl.
Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts.
Spread into greased 9 inch square baking pan. Cool and cut into 1 1/2 inch squares.
Title: Chocolate Christmas Candies
1 c Butter
1/2 c Peanut Butter; Cream Style
2 1/3 c Graham Cracker Crumbs
2 c Confectioners' Sugar; Sifted
2 c Flaked Coconut
1 c Walnuts; Chopped
6 oz Chocolate Chips; Semi-Sweet
1 Paraffin Piece; 2 1/2", Cut UpCombine the butter and peanut butter in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until melted. Remove from the heat.
Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl. Pour the peanut butter mixture over all then toss until well blended. Shape the mixture into 1/2-inch balls.
Place on waxed paper lined baking sheets. Cover with aluminum foil. Chill in the refrigerator.
Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted.
Dip the balls in the chocolate. Place on waxed paper lined baking sheets and let stand until the chocolate is set. Cover with aluminum foil and store in the refrigerator.
Makes about 2 lbs of candy
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Title: Ambrosia Fruit Salad for Christmas
2 cn Mandarin oranges; drained
2 Pineapple; tidbits, drained
2 ea Banana; sliced
2 c Grapes; green or red seedless
2 Vanilla yogurt
1 c Almonds; slivered
2 c Coconut; flaked
2 c Marshmallows; miniMix together the oranges, pineappe, banana, grapes, yogurt, almonds, coconut, and marshmaillows. Chill at least an hour to allow the flavors to meld.
Title: Chrismas Marshmallow Balls
1/2 lb Marshmallows, melted
1/2 lb Candied cherries
1/4 lb Blanched almonds
1/2 lb Coconut
water, if needed
Melt marshmallows in a double boiler. Remove from heat.
Put cherries and almonds through food grinder. Add to the melted marshmallow.
If too dry, add a little water.
Form into small balls and roll in coconut.
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