Oh! This is heavenly! It is fudge, but it tastes like divinity! YUMMY!!
Peppermint Fudge
1 1/2 C. crushed peppermint candy
1 C. marshmallow creme
4 C. sugar
1 C. evaporated milk
1/3 C. light corn syrup
6 Tbsp. butter
2 Tbsp. honey
1/2 tsp. salt
In a medium saucepan, combine 1 C. crushed peppermint candies and marshmallow. Cook over medium heat until smooth, stirring constantly. Remove from heat. Butter the sides of a large heavy saucepan or dutch oven. Add sugar, milk, corn syrup, butter, honey, and salt. Cook over medium heat until sugar dissolves, stirring constantly. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Increase heat to medium-high and bring to a boil. Using a candy thermometer, cook syrup until it reaches soft ball stage: 234-240 degrees. To test, drop a small amount of fudge in ice water. Syrup should easily form a ball in the water, but flatten out when held in your hand. Stir in marshmallow mixture. Fill your kitchen sink with 2 inches of cold water. Place saucepan in the sink and cool to approximately 120 degrees. Using an electric mixer at medium speed, beat fudge until thickened and no longer glossy. Stir in remaining 1/2 c. peppermint candies. Pour into a buttered 8x11 inch baking pan. Cool completely and cut into 1" squares. store in an airtight container in the refrigerator.
Showing posts with label christmas. Show all posts
Showing posts with label christmas. Show all posts
December 14, 2011
December 22, 2010
Peppermint Meringues
2 Egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 C. sugar
2 peppermint candy canes, crushed
In a bowl, beat egg whites until foamy. Sprinkle with salt,cream of tartar and sugar. Beat until soft peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil lined baking sheets; sprinkle with candy. Bake at 225 for 1 1/2 hours. Turn off heat; leave cookies in the oven with door ajar for at least 1 hour. Store in airtight container.
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 C. sugar
2 peppermint candy canes, crushed
In a bowl, beat egg whites until foamy. Sprinkle with salt,cream of tartar and sugar. Beat until soft peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil lined baking sheets; sprinkle with candy. Bake at 225 for 1 1/2 hours. Turn off heat; leave cookies in the oven with door ajar for at least 1 hour. Store in airtight container.
Egg Nog
I love Egg Nog, and so do my kids. This tastes just like the store bought stuff! Now, We can have it any season.
Egg Nog
1 can sweetened condensed milk
2 eggs, well beaten
1 Qt. milk
1 tsp. vanilla
1/2 pint Heavy cream, whipped
nutmeg, to taste
Mix all ingredients well. Chill and serve.
Egg Nog
1 can sweetened condensed milk
2 eggs, well beaten
1 Qt. milk
1 tsp. vanilla
1/2 pint Heavy cream, whipped
nutmeg, to taste
Mix all ingredients well. Chill and serve.
December 7, 2010
Grandma's Caramels
I still haven't got these perfect.... but they still are good every year, and still get eaten! I wish Grandma was still here to help me get it right! This was what I looked forward to every year from my Grandma!
1 C. sugar
1 C. corn syrup
1/2 Cube real butter
1 pint whipping cream
1 tsp. vanilla (at the end)
Combine in a big saucepan: the sugar, corn syrup, butter and 1/3 of the whipping cream. Boil for 7 1/2 minutes; stirring constantly. Add 1/3 of the whipping cream. Boil another 7 1/2 minutes, stirring. Repeat. Add vanilla at the end. Spread in a buttered pan until cool. Cut in pieces and wrap in waxed paper.
1 C. sugar
1 C. corn syrup
1/2 Cube real butter
1 pint whipping cream
1 tsp. vanilla (at the end)
Combine in a big saucepan: the sugar, corn syrup, butter and 1/3 of the whipping cream. Boil for 7 1/2 minutes; stirring constantly. Add 1/3 of the whipping cream. Boil another 7 1/2 minutes, stirring. Repeat. Add vanilla at the end. Spread in a buttered pan until cool. Cut in pieces and wrap in waxed paper.
Magic Sleeping Potion
We make this every year on Christmas Eve. Also, this makes a great easy gift to give to kids friends.
Assemble in a small bag:
1 pouch of hot chocolate mix
1 "magic" chocolate bell
1 sm. candy cane or peppermint stick
several mini marshmallows in a snack sized bag.
Attach this poem:
Magic Sleeping Potion
It's Christmas Eve time for bed
but not an eye will close
Too much excitement in the air
to even let you doze.
So mkae this "magic potion"
to help you fall asleep
Then Santa and his helpers
can down your chimney creep.
Pour the cocoa in a mug
and with hot water mix
then drop in the magic bell
and stir with a candy stick
Add a few marshmallows and
sip it slowly down.
Crawl into bed and snuggle in
the magic sleep will come around.
Assemble in a small bag:
1 pouch of hot chocolate mix
1 "magic" chocolate bell
1 sm. candy cane or peppermint stick
several mini marshmallows in a snack sized bag.
Attach this poem:
Magic Sleeping Potion
It's Christmas Eve time for bed
but not an eye will close
Too much excitement in the air
to even let you doze.
So mkae this "magic potion"
to help you fall asleep
Then Santa and his helpers
can down your chimney creep.
Pour the cocoa in a mug
and with hot water mix
then drop in the magic bell
and stir with a candy stick
Add a few marshmallows and
sip it slowly down.
Crawl into bed and snuggle in
the magic sleep will come around.
Toffee
1 C. sugar
2 cubes butter
3 Tbsp. water
Cook on high. Boil till light brown on edges. Pour in a buttered pan and sprinkle with Chocolate chips on top. When chips are glossy, spread. Sprinkle with chopped nuts, and let cool completely before cutting into pieces.
2 cubes butter
3 Tbsp. water
Cook on high. Boil till light brown on edges. Pour in a buttered pan and sprinkle with Chocolate chips on top. When chips are glossy, spread. Sprinkle with chopped nuts, and let cool completely before cutting into pieces.
Pretzel Treats
My kids have already been asking for these.... You can make these anytime, but the festive colored M&M's make these treats perfect for holiday gatherings.
Waffle style Pretzels, round or square
Hershey's kisses
Holiday M&M's
Place pretzels on baking sheet, top each with an unwrapped kiss. Place in oven on very low temp, just until warm. Immediately top with a M&M and press down slightly. Allow to cool and enjoy.
Waffle style Pretzels, round or square
Hershey's kisses
Holiday M&M's
Place pretzels on baking sheet, top each with an unwrapped kiss. Place in oven on very low temp, just until warm. Immediately top with a M&M and press down slightly. Allow to cool and enjoy.
Peppermint Chocolate Fudge
12 oz. Milk Chocolate chips
1 C. semi-sweet chocolate chips
1 can sweetened condensed milk
dash salt
1/2 tsp. peppermint extract
1/4 C. crushed hard peppermint candy
In a saucepan, over low heat, melt chips with milk and salt. Remove from heat, stir in extract. Spread evenly into foil lined 8 or 9 inch square pan. Sprinkle with candy. Chill 2 hours or until firm. Turn onto cutting board; peel off foil and cut into squares.
1 C. semi-sweet chocolate chips
1 can sweetened condensed milk
dash salt
1/2 tsp. peppermint extract
1/4 C. crushed hard peppermint candy
In a saucepan, over low heat, melt chips with milk and salt. Remove from heat, stir in extract. Spread evenly into foil lined 8 or 9 inch square pan. Sprinkle with candy. Chill 2 hours or until firm. Turn onto cutting board; peel off foil and cut into squares.
Eggnog Fudge
1/8 c. butter, chilled
3 C. sugar
1 C. eggnog
6 oz. white chocolate chips
1 1/2 c. mini marshmallows
1 C. almonds, chopped
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Line a 9 inch square pan with foil and set aside. Spray the sides of a large saucepan with butter flavor non-stick spray. Add the eggnog and sugar, and bring to a rolling boil over medium to medium high heat, stirring constantly. Boil for 2 full minutes. Fold in the marshmallows, cinnamon and nutmeg. Bring back to a rolling boil for another 6 minutes, stirring constantly. The mixture will start to turn brown, which is normal, but if you see brown flakes in the mixture then turn down the heat a little. Remove from heat and add the butter, chips and nuts. Stir until thoroughly mixed or until the mixture starts to lose its glossy appearance. Pour into prepared pan. cool at room temp. Remove from pan, remove foil, and cut into squares.
3 C. sugar
1 C. eggnog
6 oz. white chocolate chips
1 1/2 c. mini marshmallows
1 C. almonds, chopped
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Line a 9 inch square pan with foil and set aside. Spray the sides of a large saucepan with butter flavor non-stick spray. Add the eggnog and sugar, and bring to a rolling boil over medium to medium high heat, stirring constantly. Boil for 2 full minutes. Fold in the marshmallows, cinnamon and nutmeg. Bring back to a rolling boil for another 6 minutes, stirring constantly. The mixture will start to turn brown, which is normal, but if you see brown flakes in the mixture then turn down the heat a little. Remove from heat and add the butter, chips and nuts. Stir until thoroughly mixed or until the mixture starts to lose its glossy appearance. Pour into prepared pan. cool at room temp. Remove from pan, remove foil, and cut into squares.
Chocolate Snowswirl Fudge
3 cups (18 oz.) semi-sweet chocolate chips
1 can sweetened condensed milk
4 Tbsp. butter or margarine
1 1/2 tsp. vanilla extract
dash salt
1 C. chopped nuts
2 C. mini marshmallows
Melt chips with milk, 2 Tbsp. butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into foil lined 8 or 9 inch square pan. Melt marshmallows with remaining butter. Spread on top of fudge. With knife, swirl through top of fudge.
Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
1 can sweetened condensed milk
4 Tbsp. butter or margarine
1 1/2 tsp. vanilla extract
dash salt
1 C. chopped nuts
2 C. mini marshmallows
Melt chips with milk, 2 Tbsp. butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into foil lined 8 or 9 inch square pan. Melt marshmallows with remaining butter. Spread on top of fudge. With knife, swirl through top of fudge.
Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
Candy Cane Cookies
1/4 C. butter or margarine
1/4 C. shortening
1/2 C. powdered sugar
1 egg
1 tsp. vanilla
1 1/4 C. flour
1/2 tsp. salt
red food coloring
1/4 C. crushed peppermint candies
1/4 C. granulated sugar
Heat oven to 375. Mix thoroughly butter, shortening, powdered sugar, egg and vanilla. Blend in flour and salt. Divide dough in half. Blend food coloring in half of the dough. Use 1 tsp. dough from each color and make into 4" ropes. Lay ropes side by side: press together lightly and twist, shape into a cane. Place on ungreased cookie sheet and bake 7-9 minutes. Mix candy and sugar and sprinkle immediately over cookies.
1/4 C. shortening
1/2 C. powdered sugar
1 egg
1 tsp. vanilla
1 1/4 C. flour
1/2 tsp. salt
red food coloring
1/4 C. crushed peppermint candies
1/4 C. granulated sugar
Heat oven to 375. Mix thoroughly butter, shortening, powdered sugar, egg and vanilla. Blend in flour and salt. Divide dough in half. Blend food coloring in half of the dough. Use 1 tsp. dough from each color and make into 4" ropes. Lay ropes side by side: press together lightly and twist, shape into a cane. Place on ungreased cookie sheet and bake 7-9 minutes. Mix candy and sugar and sprinkle immediately over cookies.
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