Christmas Candy Recipes

CANDIED CHERRY FUDGE

2010-12-10T04:35:00.002-06:00

INGREDIENTS

2 cups sugar
1/2 cup milk
1/2 cup half and half
1 tbsp white corn syrup
1/2 tsp salt
1 tbsp butter
1 tsp vanilla extract
1/3 cup candied red cherries, coarsely chopped
Halved candied red cherries(optional).

DIRECTIONS

1. Line a 5 3/4 x 3 x 2 inch loaf pan with foil, extending foil over edges of pan. Butter foil and set aside.

2. Butter sides of a heavy 2 quart saucepan. In saucepan combine the sugar, milk, half-and-half, corn syrup and salt.
Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil.
Clip a candy thermometer to side of pan.

3. Continue boiling at a moderate steady rate stirring occasionally until thermometer registers 236 F. soft ball stage, (about 20 minutes).
Adjust heat as necessary to maintain a steady boil.

4. Remove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring to 170 F. (about 20 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon for 5 minutes. Add 1/3 cup chopped cherries. Beat mixture vigorously for 1 minute more. Pour into prepared pan, spreading evenly. Let stand until firm. Use foil to lift fudge from pan; remove foil. To serve top with halved cherries. Cut fudge into thick slices.

Yield: 20 Servings

Nutritional Information

* Calories108,
* Total Fat (g)1,
* Saturated Fat (g)1,
* Cholesterol (mg)4,
* Sodium (mg)71,
* Carbohydrate (g)24,
* Total Sugar (g)22,
* Calcium (DV%)2,
* Percent Daily Values are based on a 2,000 calorie diet

CHOCOLATE PEPPERMINT DIVINITY

2010-12-09T12:03:00.002-06:00

INGREDIENTS

2 (7 oz) milk chocolate bars
2 1/2 cups sugar
1/2 cup white corn syrup
1/2 cup water
2 egg whites
2 squares unsweetened chocolate,
melted and cooled

1/2 tsp peppermint extract
1/4 cup crushed peppermint candy

DIRECTIONS

1. Line a 9 x 9 x 2 inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars.
Set pan aside.

2. In a heavy 2 quart saucepan combine sugar, corn syrup and water. Cook over medium high heat to boiling stirring constantly with a wooden spoon to dissolve sugar.
This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan.
Cook over medium heat without stirring to 260 F., hard ball stage. Mixture should boil at a moderate steady rate over entire surface. Reaching hard ball stage should take about
15 minutes.

3. Remove pan from heat; remove thermometer. In a large mixer bowl immediately beat egg whites with a sturdy, free standing electric mixer until stiff peaks form (tips are standing straight).

4. Gradually pour hot mixture in a thin stream (slightly less than 1/8inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.

5. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm lift out of pan; cut into 1 inch squares. Store tightly covered.

Yield: 81 pieces

NUTRITIONAL INFORMATION

Calories 62, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 9 mg, Carbohydrate 11 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin C 0%, Calcium 1%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet

TIP: Up to 3 days ahead prepare divinity. Store at room temperature in a tightly covered container.

CANDIED ORANGE PEEL

2010-12-08T06:29:00.003-06:00

INGREDIENTS

8 to 10 medium size thick skin oranges, washed
Water
1 tsp salt
2 cups sugar
1/2 cup Karo® Light Corn Syrup
Additional sugar for coating

DIRECTIONS

1. Cut oranges just through peel into quarters; remove peel and place in large saucepan. (Reserve oranges for eating or for use in salads.) Cover orange peel with cold water; add salt.

2. Boil 10 minutes and drain. Repeat this 2 more times.

3. Gently scrape off moist white membrane with spoon. (Peel should be about 1/4 inch thick.) Cut peel into 1/4 inch wide strips.

4. In a 3 quart saucepan combine 2 cups sugar, 1 cup water and corn syrup.
Cook over medium heat stirring constantly until sugar is dissolved.
Add orange peel. Bring to a boil; reduce heat and boil gently 45 minutes. Drain well.

5. A few pieces at a time, roll orange peel in additional sugar. Arrange in a single layer on trays. Let dry in warm place lightly covered with wax paper, 10 to 12 hours.

6. Store in a covered container.

Yield: 8 Cups

LICORICE CARAMEL CANDY

2010-11-30T04:23:00.003-06:00

Ingredients

1 cup butter (not margarine)
2 cups sugar
1 (14 oz) can sweetened condensed milk
1 cup white corn syrup
1/8 teaspoon salt
1 tsp anise extract
1/2 tsp black or red coloring paste

1. Line a 9 x 9 x 2 inch baking pan with foil,
extending
foil over the edges of the pan.

2. Butter foil and set aside.

3. In a heavy 3 quart saucepan melt butter over low heat.

4. Add in sugar, sweetened condensed milk, corn syrup
and salt. Mix well.

5. Clip a candy thermometer to side of pan.

6. Cook over medium heat stirring frequently until candy thermometer registers 244 F. (firm ball stage).
The mixture should boil at a moderate, steady rate over entire surface. Reaching firm-ball stage
should take 15 to 20 minutes (mixture scorches easily).

7. Remove from heat and remove thermometer from saucepan.

8. Add anise extract and coloring, stir to mix.

9. Quickly pour candy, without scraping, into the foil lined pan.
Cool for several hours or till firm.

10. Use foil to lift candy out of pan onto cutting board.
Peel foil away.

11. With a buttered sharp knife, cut immediately
into 1 inch squares. Wrap each individually in waxed paper.

Yield: 81 caramels (about 2 3/4 lbs)

NOTE: Black and red paste for coloring candy can be found in specialty stores if you
can't locate it in your supermarket.

TO WRAP: Tear off 6 inch strips of waxed paper, cut each strip into 4 inch widths,
making pieces 6 x 4 inches. Roll caramel in length of paper, fold flaps under.
Set caramels into gift boxes with flaps underneath. The caramels will pack neatly and stay tightly wrapped.

PEANUT BUTTER TRUFFLES

2010-11-24T10:48:00.003-06:00

INGREDIENTS

3/4 cup whipping cream
1/2 cup creamy peanut butter
1 cup semisweet chocolate pieces
8 oz chocolate candy coating
Edible flower petals and/or lavender buds (optional)

DIRECTIONS

1. In a heavy small saucepan, bring whipping cream just to boiling. Remove from heat. Add peanut butter, stirring until combined. Add chocolate pieces, stirring until melted and smooth. Transfer mixture to a 2 quart baking dish. Cover and chill about 1 hour or until firm.

2. Line a baking sheet with waxed paper. Use a spoon or a small cookie scoop to shape truffle mixture into 1 inch balls. Place on prepared baking sheet. Cover and freeze 30 minutes or until firm.

3. In a heavy small saucepan, melt candy coating over low heat stirring constantly until smooth. Using a fork, quickly dip truffles one at a time into coating. Draw the fork across the rim of the saucepan to remove excess coating. Return truffles to baking sheet. Let stand 30 minutes or until coating is set.

4. Store truffles tightly covered in refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving. Garnish each with edible flower petals or lavender buds if desired.

YIELD: About 45 pieces

CROCK POT CHOCOLATE PEANUT CLUSTERS

2010-11-05T03:31:00.003-05:00

Note: This recipe is for a 3 1/2 or 4 quart crock pot.

INGREDIENTS

1 (16 oz) jar dry roasted peanuts(salted)
1 (16 oz) jar dry roasted peanuts(unsalted)
18 (2 oz) chocolate bark coating squares, cut in half
1 (12 oz) bag semisweet chocolate morsels
1 (4 oz) pkg German chocolate baking squares,
broken into pieces
1 (9 3/4 oz) can whole salted cashews
1 tsp vanilla extract

DIRECTIONS

1. Combine first 5 ingredients in a 3 1/2 or 4 quart slow cooker

2. Cover and cook on LOW 2 hours or until melted.
Stir chocolate mixture. Add cashews and vanilla,
stirring well to coat cashews.

3. Drop mixture by heaping tablespoonfuls onto wax paper.
Let stand until firm.
Store in an airtight container.

Yield: Makes 5 lbs (about 60 clusters)
May be frozen up to 30 days.

Easy Microwave Spiced Brittle

2010-10-28T05:20:00.003-05:00

Author's Note:
Cooking time on this recipe will vary by
the type of Microwave used.
This recipe is for an 1100 Watt oven.

Ingredients
1 cup sugar
1/2 cup light corn syrup
1/2 cup chopped cashews
1/2 cup chopped pecans
1 tsp butter
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/8 tsp salt
Pinch ground nutmeg
1 tsp baking soda
1/2 tsp rum extract
1/2 tsp vanilla extract

Directions

1. Butter a (15 by 10 by 1) inch pan; set aside.
In a 2 quart microwave safe bowl, combine sugar and corn syrup. Microwave uncovered on full power for 3 minutes; stir.
Microwave 2 1/2 minutes longer. Stir in the cashews, pecans, butter, cinnamon, cayenne, salt and nutmeg.

2. Microwave uncovered on full power for 2 minutes or until mixture turns a light amber color(mixture will be very hot).
Quickly stir in baking soda and extracts until light and foamy. Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces; store in an airtight container.

Yield: 1 pound ( 8 servings)

VERY BEST MARZIPAN RECIPE

2010-10-05T07:05:00.003-05:00

INGREDIENTS:

8 ounces almond paste
2 cups powdered sugar
1/4 cup corn syrup
3 drops food coloring, your choice of color

DIRECTIONS:

1. Break almond paste into small pieces over a medium bowl.
Add 1 cup of powdered sugar and work in
with your hands until incorporated.
It will be crumbly.
Add another 3/4 cup of sugar and work it in really well.
Pour in corn syrup and work in until evenly blended.
Spread remaining sugar out on a clean work surface and knead dough until smooth and uniform; 3 to 5 minutes.
If dough seems too sticky knead in more sugar.
Wrap the dough in plastic wrap and refrigerate
about an hour.
It should have the consistency of modeling dough.

2. Break off small pieces of marzipan to color, kneading in color thoroughly until you arrive at the desired color.
Then blend colored pieces into larger portions of dough. Dust a work surface and rolling pin with powdered sugar and roll dough out to 1/4 inch thickness.
Cut into desired shapes using small cookie cutters
to make candies.

Yield: 1 pound

SUGGESTION:
This can be a great cover for a cake or cut out shapes to decorate cakes, cookies or eat alone. You will need a bit of icing to glue the marzipan to a cookie or cake and it will make a great treat.

CHRISTMAS PECAN TOFFEE FUDGE

2010-10-04T05:32:00.002-05:00

Ingredients:

1 tsp butter
1 (8 oz) pkg cream cheese, softened
3 3/4 cups powdered sugar
6 oz unsweetened chocolate, melted and cooled
1/4 tsp almond extract
Dash salt
1/4 cup coarsely chopped pecans
1/4 cup English toffee bits

Directions:

1. Line a 9 inch square pan with foil and grease the
foil with butter; set aside.
In a large bowl beat cream cheese until fluffy.

2. Gradually beat in powdered sugar.
Add the melted chocolate, extract and salt;
mix well. Stir in pecans and toffee bits.

3. Spread into prepared pan. Cover and refrigerate overnight
or until firm.

4. Using foil, lift fudge out of pan. Gently peel off foil;
cut fudge into 1 inch squares.

5. Store in an airtight container in the refrigerator.

Yield: 2 1/2 lbs

Nutritional Information:

1 piece equals 49 calories,
3 g fat (1 g saturated fat), 3 mg cholesterol, 15 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Licorice Fudge Recipe

2010-01-22T02:39:00.004-06:00

3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
2 tbsp butter
4 tsp anise seeds

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, anise seeds, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Stir only a few times to keep the anise seeds from settling to the bottom of the pan. Remove from heat. Do not stir.

Cool to 120F. Beat until mixture starts to lose its gloss. Quickly pour into greased pan, cut into squares when cool.

Apple Peanut Butter Fudge

2009-12-26T07:00:00.007-06:00

6 oz semisweet chocolate chips
1/2  jar Marshmallow Fluff
1/2 cup peanut butter
1 ts vanilla extract
2 c granulated sugar
2/3 cup apple juice
chopped peanuts, optional

Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside. In buttered heavy 2 quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft ball stage or until candy thermometer registers 240 F, stirring frequently. remove from heat. Quickly add marshmallow mixture. Stir until just blended. Pour into buttered 9" square baking pan. Top fudge with chopped peanuts, if desired and cool. Cut into squares. Makes 3 dozen 1 1/2 inch pieces.

Easy Sugar Free pecan Fudge

2009-12-26T04:18:00.002-06:00

1 envelope unflavored gelatin
1/4 c. water
1 square unsweetened chocolate
1/8 tsp. cinnamon
1 tsp. "Sweet & Low" (Brand Name) liquid sweetener
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. chopped pecans

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and Sweet & Low liquid. Slowly add evaporated milk and water. Add gelatin and stir until dissolved. Remove from fire and add vanilla; cool. When mixture begins to thicken, add nuts. Turn into dish. When firm, cut. Each piece equals 1/3 milk exchange and 1/2 fat exchange.

Easy Cashew Butter Brittle

2009-12-23T05:27:00.000-06:00

Ingredients

2 cups sugar
1 cup corn syrup
1/2 cup water
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups salted cashews

Directions

In a large saucepan, combine sugar, corn syrup and water; bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300 degrees F (hard-crack stage).Do NOT remove from the heat(You must work fast!); stir in butter, vanilla and baking soda.. Add cashews. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Cool; break into pieces.

Coffee Walnut Candy

2009-12-22T03:41:00.000-06:00

Ingredients

1-1/2 cups chopped walnuts
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup light cream or half-and-half
1 tablespoon instant coffee crystals
1 teaspoon vanilla

Directions

1. Line a 9x5x3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

2. Toast the chopped walnuts, spread nuts in a single layer in a shallow baking pan. Toast nuts in a 350 degree F oven about 10 minutes, stirring occasionally; keep nuts warm.

3. Butter the sides of a heavy 1-1/2-quart saucepan. In the saucepan combine brown sugar, sugar, cream, and coffee crystals. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

4. Cook over medium heat, stirring frequently, until thermometer registers 236 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 6 to 8 minutes.

5. Remove saucepan from heat; remove candy thermometer from saucepan. Add the vanilla. Beat gently with the wooden spoon for 2 minutes; stir in walnuts. Quickly turn the candy mixture into the prepared pan. Cool 10 minutes. Use foil to lift the candy out of the pan; cut the candy into about 1-1/2-inch strips. Cut each strip into about 1-1/2-inch triangles. Store tightly covered. Makes about 36 pieces.

Make-Ahead Tip: Up to 1 week ahead, prepare nuts. Store in a cool dry place in a tightly covered container.

Penuche Fudge Recipe

2009-12-20T15:45:00.000-06:00

Ingredients:

2 cups packed brown sugar
1 cup evaporated milk
1 cup granulated sugar
2 tsp light corn syrup
1/4 tsp salt
2 tbsp butter
1 tsp vanilla extract
1/2 cup toasted pecans, chopped

Preparation:

1. Prepare an 8x8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Combine the milk, sugars, salt, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugars are dissolved.

3. Insert a candy thermometer into the mixture. Continue to cook, stirring frequently, until the mixture reaches 234 degrees (soft-ball stage

Christmas Cherry Fudge

2009-12-19T06:55:00.000-06:00

Ingredients:

1 small box cherry gelatin
3 1/2 cups granulated sugar
1/4 teaspoon baking soda
1 1/2 cups milk
1/4 cup butter
1/2 cup chopped, candied cherries
1/2 cup chopped walnuts

Directions:

Cook gelatin, sugar, baking soda and milk slowly until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, until the mixture reaches 236 degrees F.

Remove from heat. Add butter. Pour onto a large platter. Cool, without stirring, until lukewarm.

Beat until it loses its gloss. Stir in cherries and walnuts. Pour into a buttered 8 inch square pan. Refrigerate until firm enough to cut into squares.

Eggnog Fudge

2009-12-18T05:57:00.003-06:00

1/2 cup butter 3/4 cup eggnog 2 cups granulated sugar 1 1/4 cups (10 oz) white chocolate bars, broken into pieces 1/2 teaspoon ground nutmeg 1 (7 oz) jar marshmallow creme 1 cup chopped pecans 1 teaspoon rum or rum extract

In a heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (110°C) (use candy thermometer).
Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.
Pour mixture into a 9 inch square pan lined with buttered foil.
Cool completely; cut into 1 1/2 inch squares.
Store in an airtight container in the refrigerator for up to one week.

Makes 2 dozen squares.

Sesame Candy Recipe

2009-12-17T07:44:00.001-06:00

Try this addictive and sweet Sesame Candy! You won't be able to get enough!

Ingredients:

1 cup sesame seeds
1 (1pound) box light brown sugar
2 tablespoons butter
1/2 cup milk
1 tbsp white vinegar

Directions:

Heavily butter an 11 by 2-inch pyrex baking dish.

Wash sesame seeds and remove any debris that may be in the seeds and drain well. Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet. Pour seeds into skillet and stir constantly. Dry and parch seeds until light brown, approximately 2 minutes. Do not burn seeds.

In a heavy saucepan, combine and melt the sugar, butter, milk and vinegar. Using a wooden spoon, stir constantly until ingredients are dissolved. Cook over medium high heat to light crack stage. If using a candy thermometer, the temperature should be between 265 and 285 degrees F. Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon. Pour immediately into prepared dish. Score candy while still warm and cut into squares when cool.

Yield: 24 pieces

Chocolate Candied Oranges

2009-12-15T12:45:00.008-06:00

Ingredients:

4 Valencia oranges
2 cups water
3 1/2 cups granulated sugar
3 cups granulated sugar, as needed for coating
2 pounds semisweet coating chocolate (reserve a 2-ounce chunk), chopped into small pieces.

Directions:

1. Cut the oranges in half lengthwise. With the cut side down slice the oranges crosswise into 1/4 inch pieces. Discard the ends.

2. In a 10 inch saute pan combine the water and the 3 1/2 cups of sugar. Stir to blend, then bring to a boil over medium heat.

3. Add the orange slices, separating them, and simmering them gently for 1 hour uncovered.
Periodically dunk any floating slices. Remove from the heat heat and cool to room temperature.

4. Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry 24 hours.

5. After drying the slices, toss them in the granulated sugar and reserve them. Do not stack them or let them stick together.

6. While you are coating the orange slices, have the chocolate melting slowly in the top of a double boiler over 120°F water. Add water occasionally to maintain that temperature.

7. When all the chocolate is melted and creamy and registers 100°F on an instant read thermometer, remove the top section of the double boiler. Add the 2 ounce chunk of reserved chocolate and stir gently until the thermometer reads 88°F to 91°F, then remove what remains of the chunk of chocolate.

8. Now dip the orange slices 2/3 of the way into the chocolate. Gently scrape off excess chocolate against the side of the pan and set on a sheet of wax paper to set. Work quickly with the slices. If the chocolate becomes too thick for dipping, place it over the 120°F water again until it has reached 88°F to 91°F.

Makes 50 slices

Chocolate Blueberry Clusters

2009-12-15T10:13:00.000-06:00

1 cup semi-sweet chocolate chips
1 tablespoon vegetable shortening
1 1/2 to 2 cup blueberries, washed and thoroughly dried

1. In a double boiler or medium bowl over simmering water, melt chocolate. Stir in shortening.
Add blueberries and gently stir until well coated.

2.Drop by teaspoonfuls to form small clusters onto a waxed paper lined baking sheet.

3. Chill until firm.

Makes 36 clusters

Keeps for 2 to 3 days in covered container in the refrigerator.

Little Milk Legs Candy

2009-12-14T11:41:00.000-06:00

This candy is known throughout Latin America as milk candy, in Guatemala as " Little Milk Legs".

Ingredients:

1 (12 ounce) can evaporated milk
1/2 cup water
2 cups granulated sugar
1 small cinnamon stick

1. COMBINE evaporated milk, water, sugar and cinnamon stick in medium, heavy duty sauce pan. Bring to a boil over medium low heat, stirring constantly with wooden spoon until a temperature of 240°F. is reached. Adjust heat as needed to avoid boilover. Remove from heat once temperature is reached.

2. REMOVE cinnamon stick. Stir vigorously periodically (it will lighten in color slightly) until mixture cools, thickens some more and can be handled. To speed the cooling process, hot mixture can be carefully divided into two bowls and stirred.
3. LINE baking sheet with wax paper. Use pastry bag with wide tip to form 2 to 3 inch long candies (legs). If pastry bag is not available, pieces of candy can be rolled with hands, dusted lightly with flour to prevent sticking. Allow to dry at room temperature. Store in tightly covered container.

Makes approximately 24 to 30 candies.

Mamie Eisenhower Fudge

2009-12-13T09:50:00.004-06:00

Ingredients:

41/2 cups granulated sugar
2 tbsp. butter
1 can evaporated milk
Pinch of salt

12 oz. semi sweet chocolate chips
12 oz. German sweet chocolate
16oz. jar marshmallow cream
2 cups nutmeats, chopped

Directions:

After boiling first four ingredients 6 minutes, or soft ball forms, 232
degrees. Pour boiling syrup over ingredients in bowl and beat until
chocolate melts. Pour into buttered pan. Let stand a few hours before cutting into squares.

Peanut Butter Fudgies

2009-12-13T07:20:00.003-06:00

Ingredients

2 cups sugar
2 1/2 tablespoons unsweetened cocoa
1/2 cup milk
1/2 cup butter or margarine
1/2 cup peanut butter
2 cups quick cooking oatmeal

Directions

In a large saucepan, combine sugar and cocoa powder; add milk, stirring till smooth.

Add butter or margarine.

Bring to boiling over high heat; boil 2 minutes. Remove from heat.

Add peanut butter, stirring till melted. Stir in oatmeal and mix well.

Drop from teaspoon onto waxed paper. Cool thoroughly.

Makes 3 1/2 dozen candies

Divinity Drop Candy

2009-12-12T08:45:00.003-06:00

Ingredients:

2 2/3 c. sugar
2/3 c. light corn syrup (Karo)
1/2 c. water (use 1 tbsp. less water on humid days)
2 egg whites
1 tsp. vanilla
2/3 c. broken nuts

Directions

1. Heat sugar, corn syrup and water in 2 quart sauce pan over low heat, stirring constantly, until sugar is dissolved.

2. Cook, without stirring, to 260 degrees on candy thermometer or until small amount of
mixture dropped into very cold water forms a hard ball. Remove from heat.

3. Beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin
stream into egg whites.

4. Add vanilla; beat until mixture holds its shape and becomes slightly dull (mixture may
become too stiff for mixer). Fold in nuts.

5. Drop mixture from tip of buttered spoon onto 2 buttered cookie sheets.

Makes about 4 dozen

Christmas Date Candy Recipe

2009-12-12T05:54:00.003-06:00

Ingredients:

6 c. sugar
16 oz. bottle white corn syrup
1 pt. cream or canned milk
1 cup nutmeats

Directions:

1. Boil together sugar,syrup and milk to 240 degrees.
2. Pour over 1 pound dates and 1 cup nutmeats.
3. Stir until hard. Pour in greased pan, cut in squares.

Fabulous Fudge Recipe

2009-12-11T20:35:00.000-06:00

Ingredients:

2 (12 ounce) package chocolate chips
1/2 cup chopped walnuts
1/4 cup butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
2 cups granulated sugar
1 cup evaporated milk
12 large marshmallows, cut into halves

Combine chocolate chips, walnuts, butter, salt and flavorings in a bowl. Combine the sugar, evaporated milk and marshmallows in a saucepan.
Bring to a rolling boil; reduce heat. Cook for 5 minutes, stirring constantly with a wooden spoon.

Pour over the chocolate chip mixture and mix well. Spread in a buttered 8 inch square dish. Let stand until set.

Yields 1 1/2 pounds.

Vanilla Walnut Fudge

2009-12-11T16:10:00.000-06:00

Ingredients:
1/2 c. milk
1/4 c. corn syrup
2 tbsp. butter
3 c. sugar
1/2 tsp. salt
1 c. cream
2 tsp. vanilla
1 c. walnuts, chopped

Preparation:

Combine milk, corn syrup, butter, sugar, salt and cream in a large heavy saucepan. Cook over medium heat, stirring occasionally, until candy thermometer reaches 238 degrees F (soft-ball stage). Remove from heat. Cool to 100 degrees F.

Add vanilla extract. Beat mixture until it loses its gloss and thickens. Stir in walnuts. Pour candy into buttered pan. Cut when cool.

Easy Truffles Recipe

2009-12-11T11:57:00.000-06:00

Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties.

Ingredients

1 (8 ounce) package cream cheese, softened
3 cups confectioners sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

Directions

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Yield: 60 Truffles

White Chocolate Snowball Candy Recipe

2009-12-10T03:08:00.000-06:00

Ingredients needed:

1 1/2 cups peanut butter
1/2 cup softened butter (1 stick)
1 (16-ounce) package powdered (icing/confectioner's) sugar
2 cups white chocolate chips or pieces
1 tablespoon shortening
1/2 cup shelled, unsalted peanuts (optional)

You'll need two baking trays. Line 1 with foil and one with waxed paper.
Combine peanut butter and butter in a large bowl until well blended. Blend in the sugar, 1/2 cup at a time, until smooth.
Form the mixture into 1-inch balls and place them on the foil lined sheet. (You can dampen your hands to make it easier if the dough seems too dry). Let them set until firm (30 minutes or so).
Melt the white chocolate and shortening using a double boiler over simmering (NOT boiling water). Be careful not to get any moisture in the chocolate or it will seize.

If you prefer, you can also use the microwave for melting. Just stir every 30 seconds so you don't overheat.
Dip each ball into the melted chocolate. You can use a toothpick to make it easier if you don't have a dipping fork. You can even spoon the chocolate over the balls to coat them, if needed. Place each dipped snowball on the wax paper lined tray. If you are using the peanut halves, place one on top of each snowball. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator

Very Easy Peanut Butter Fudge

2009-12-04T03:28:00.001-06:00

Ingredients

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar

Directions

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares. Yield: 15 servings

Christmas Turkish Candy Recipe

2009-12-02T03:00:00.000-06:00

Ingredients

4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater
4 tbs of ginger juice
chopped crystallized ginger
1 cup powdered sugar

Directions:

1. Oil a 9 inch square pan. Line with plastic wrap and oil the plastic wrap.

2. In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice and ginger juice . Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.

3 In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.

4. Slowly pour the hot sugar, water, and lemon/ginger juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.

5. Stir in the rosewater and tint as desired with food coloring(optional on food color), add crystal ginger. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.

6. Sift the powdered sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish candy out and cut into squares with an oiled knife. Roll pieces in the sugar mixture to coat well.

Christmas Pumpkin Fudge Recipe

2009-11-26T04:13:00.000-06:00

Ingredients:

2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup or 5 oz. can evaporated milk
1/2 cup 100% pure canned pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) white chocolate chips
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Directions

LINE 13 x 9-inch baking pan with foil.

COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).

QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1 inch pieces. Makes about 3 pounds.

Candy Strawberries

2009-11-25T10:51:00.000-06:00

2 (3 oz.) pkgs. strawberry gelatin
1 c. flaked coconut
1 c. chopped pecans
3/4 c. Eagle Brand milk
1/2 tsp. vanilla
Red decorators sugar

Mix gelatin, coconut and pecans. Stir in vanilla and milk. Mix well. Chill in refrigerator for 1 hour. Shape into small balls or into the shape of strawberries. Roll in red sugar.

Christmas Candy Crunch Bark

2009-11-25T03:08:00.000-06:00

Ingredients

1 pound vanilla-flavor candy coating, cut up
3/4 cup crushed fruit flavor candy canes, (or you can use any hard candies)

Directions

1. Line a baking sheet with foil; set aside. Heat candy coating in a heavy medium saucepan over low heat, stirring constantly until candy is melted and smooth. Remove from heat.

2. Stir in 1/2 cup of the crushed candy canes. Pour mixture onto the prepared baking sheet. Spread mixture to about 3/8 inch thickness. Sprinkle with the remaining crushed candies.

3. Chill candy about 30 minutes or until firm. (Or, let candy stand at room temperature for several hours until firm.) Use foil to lift firm candy from the baking sheet; carefully break candy into pieces. Store tightly covered up to 2 weeks.

Makes 1 pound (16 servings)

Striped Peanut Butter Fudge

2009-11-24T11:42:00.000-06:00

Ingredients:

Non stick cooking spray
2 tablespoons unsweetened cocoa powder, divided
2 cups firmly packed brown sugar
1 cup granulated sugar
1/2 cup butter
1 cup evaporated milk
1 (16 oz.) jar creamy peanut butter
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla extract
1 cup milk chocolate chips

Directions:

SPRAY a 9 x 9-inch baking pan with no stick cooking spray; sprinkle 1 tablespoon cocoa powder evenly over bottom. Set aside.

COMBINE brown sugar, sugar, butter and evaporated milk in large, heavy saucepan. Heat over medium heat, stirring occasionally, until mixture reaches 238°F (soft ball stage) on a candy thermometer, about 20 to 30 minutes.

REMOVE from heat; stir in peanut butter, marshmallow creme and vanilla until completely mixed.

POUR half of fudge mixture into prepared pan; sprinkle with milk chocolate chips. Pour remaining fudge mixture over chocolate chips; swirl gently to mix chocolate, creating a marble effect.

SPRINKLE with remaining cocoa powder. Cool completely. Cut into one inch squares.

Prep Time: 15 Min
Cook Time: 30 Min
Yield: 6 dozen squares

Chocolate Pistachio and Orange Truffles

2009-11-24T07:56:00.000-06:00

Ingredients:

1 cup heavy cream
1.5 tbsp butter
pinch of salt
zest from one orange
2 cups semi-sweet chocolate chips
2 oz orange liqueur (optional)
1 cup pistachios, finely chopped

Preparation:

1. Combine cream, butter, salt, and orange zest in a small saucepan over low heat. Heat gradually until mixture comes to a simmer, about 15-20 minutes.

2. Strain out the orange zest and pour the cream over the chocolate chips in a medium bowl. Add the orange liqueur at this point, if desired. Allow to sit for 2 minutes to soften the chocolate, then gently whisk to combine.

3. Cover with cling wrap and refrigerate until firm enough to scoop.

4. Scoop balls of chocolate with a spoon or small cookie scoop. Place on foil-lined baking sheet. Roll each truffle in chopped pistachios and return to baking sheet. Keep refrigerated until ready to serve.

Angel Food Candy

2009-11-23T13:19:00.000-06:00

Ingredients

1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating

Directions

Butter a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

Pina Colada Fudge

2009-11-23T09:54:00.000-06:00

Ingredients:

1(12 ounce) package (2 cups) white vanilla chips
1 (3.25 ounce) jar macadamia nuts, chopped, toasted
1 (16 ounce) can Creamy Supreme Vanilla Frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted
1 teaspoon rum extract
1 teaspoon coconut extract

Directions:

Line 8 or 9 inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on high for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.
Reserve ¼ cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting foil. Remove foil; cut into squares.

Makes 36 squares.

Divinity Recipe

2009-11-22T15:42:00.004-06:00

Instructions:

In a heavy 2 quart saucepan combine sugar, corn syrup and water. Cook over medium high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Carefully clip candy thermometer to side of pan.

Cook over medium heat, without stirring, to 265°F or hard ball stage. Reaching hard ball stage should take about 15 minutes.

Remove saucepan from heat; remove thermometer from saucepan. In a large mixer bowl, immediately beat egg whites on medium speed until stiff peaks form.

Gradually pour hot mixture in a thin stream slightly less than 1/8 inch diameter, over egg whites beating with the electric mixer on high speed about 3 minutes.

Add vanilla and food coloring if desired. Continue beating on high speed about 5 to 6 minutes, scraping the sides of the bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon but mound on itself and not disappear into remaining mixture.

Drop a tablespoonful of mixture onto waxed paper. If it stays mounded in a soft shape, it is beaten properly. Immediately stir in nuts, if desired. Quickly drop the remaining mixture from a teaspoon onto a baking sheet lined with waxed paper. If mixture flattens, beat 1/2 to 1 minute longer.

Makes about 36 pieces

Christmas White Fudge

2009-11-22T13:20:00.000-06:00

2 1/2 cups Confectioners Sugar

2/3 cup milk

1/4 cup butter or margarine

12 oz white chocolate, coarsely chopped

1/2 teaspoon almond extract (optional)

3/4 cup dried cherries, cranberries, or apricots, coarsely chopped

3/4 cup toasted almond slices

Note: For a thicker fudge, as shown in photo, double the recipe.

Instructions:

Line an 8 inch square pan with foil; grease foil.

Mix confectioners' sugar and milk in a heavy 3 quart saucepan. Over medium heat, add butter and stirring constantly, bring to a boil. Without stirring, boil for 5 minutes.

Over low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth. Stir in dried cherries and toasted almonds. Pour mixture into prepared pan.

Refrigerate 2 hours until firm. Invert pan, peel off foil and cut into 1 inch squares. Garnish as desired

Makes 36 squares.

To toast almonds, spread in a single layer on baking pan. Bake in 350°F oven for 5 to10 minutes, shaking pan occasionally until they begin to brown.

Candied Orange Rinds

2009-11-21T16:14:00.000-06:00

Ingredients:

3 or 4 thick-skinned navel oranges
1 cup granulated sugar
1 cup of cold water
1 teaspoon ground cinnamon, optional
1 teaspoon orange or almond extract, optional
Granulated sugar, for rolling the orange rinds in.

Directions:

Quarter the oranges and remove from the rind. Scrape to remove the flesh and all white pith. Cut lengthwise into thin 2-inch strips.

In a large saucepan filled with cold water, place orange rind strips. Bring just to a boil, remove from heat, and strain. Repeat this step two times.

In a saucepan over a medium heat, completely dissolve the 1 cup of sugar in 1 cup of water. Optional ingredients of orange or almond extract may be added to sugar syrup if desired for flavor. Reduce heat to low; add the orange rinds and let simmer approximately 1 hour or longer or until the orange rinds are translucent. Using a slotted spoon, remove candied orange rind, shaking off excess syrup.

Immediately toss with sugar, using fork to separate pieces so they do not touch. Place on a wire rack to cool and dry.

Store in an airtight container for one week. When ready to serve candied orange rinds may be dipped in chocolate.

PECAN FUDGE RECIPE

2009-11-21T06:52:00.000-06:00

Ingredients:

* 4.5 cups pecan halves
* 1.5 cups granulated sugar
* 1.5 cups packed dark brown sugar
* 1 cup cream
* 3 tbsp dark corn syrup
* 1 stick (4 oz) butter
* 2 tsp vanilla extract
* 1 tsp maple extract

Directions:

1. Preheat your oven to 350, and prepare a baking sheet by lining it with aluminum foil. Place the pecans on the baking sheet and toast them in the oven for about 10 minutes, stirring halfway through. Toast the pecans until they are dark brown and fragrant. Keep an eye on the pecans toward the end of the baking so that they do not burn. Remove the sheet from the oven and allow the pecans to cool. Once cool, coarsely chop the pecans and set aside.
2. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

3. In a large heavy-bottomed saucepan, combine the brown and granulated sugars, the cream, and the corn syrup over medium heat. Stir until the sugars dissolve, insert a candy thermometer, and bring to a boil, stirring occasionally.

4. Allow the mixture to boil, stirring frequently, until it reaches 238 on the candy thermometer. Once at 238, remove the pan from the heat and stir in the butter, maple and vanilla extracts, and chopped pecans.

5. Begin to stir the fudge vigorously with a wooden spoon. This is called “beating” the fudge and it helps the sugar crystallize properly and produce fudge’s signature texture. Stir constantly until the fudge loses its shine and holds its shape. It is done when it comes together and forms a ball on the bottom of the saucepan. The beating process should take about 10-15 minutes.

6. Once the fudge holds its shape, pour it into the prepared pan and smooth it into an even layer. Refrigerate the fudge to set it, for at least 1 hour.

7. Once set, remove the fudge from the pan using the foil as handles. Cut the fudge into small 1-inch pieces to serve. Store Pecan Pie Fudge in an airtight container at room temperature for up to one week.

Sugarless Marzipan Recipe

2009-11-19T06:45:00.004-06:00

Description: I thought today; with holidays approaching I needed to add Sugarless candy recipes.
Though it does not run in my family line, Diabetes seems prevalent everywhere.
With that said this is a sugar-less recipe for Marzipan.

MARZIPAN CANDY

6 oz blanched, slivered almonds

1 cup Splenda

2 tbsp liquid egg substitute

2 tsp almond extract

1 tsp lemon juice

In a food processor, process the almonds until very finely ground. Turn off the machine and add the
Splenda, egg substitute, almond extract and lemon juice. Process until the mixture forms a ball or is well combined. Transfer to a 1-quart or simular microwave-safe shallow casserole or plastic container. Press the marzipan into place. Cover with the wax paper and microwave for about 4 minutes at 30% power, until firm but not dry. Cool. With a sharp knife cut into 30 squares. Store, tightly covered, in the refrigerator for up to 10 days.

Per square: 38 calories, 2g carbs, 1g protein

CRUNCHY CANDY CLUSTERS

2009-11-19T04:14:00.000-06:00

Ingredients

2 pounds white candy coating, coarsely chopped
1 1/2 cups Peanut Butter
1/2 teaspoon almond extract, optional
4 cups Cap'n Crunch cereal
4 cups crisp rice cereal
4 cups miniature marshmallows

Directions

Place candy coating in a 5 qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired.
In a large bowl, combine the cereals and marshmallows. Stir in the peanut butter mixture until well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature. Yield: 6 1/2 dozen.

Licorice Caramel Candy Recipe

2009-11-18T10:24:00.003-06:00

Ingredients

* 1-1/2 teaspoons butter
* 2 cups sugar
* 3 cups heavy whipping cream, divided
* 1-1/3 cups light corn syrup
* 2 teaspoons anise extract
* 1/4 to 1/2 teaspoon red paste food coloring

Directions

* Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
* In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn syrup. Bring to a boil over medium heat; stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Gradually add remaining cream; return to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
* Remove from the heat; stir in extract and food coloring (keep face away from mixture as odor is very strong). Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator.

Yield: about 1 pound (about 4 dozen)

Cinnamon Hard Candy Recipe

2009-11-18T07:14:00.000-06:00

Ingredients

* 2 cups sugar
* 1 cup water
* 1/2 cup light corn syrup
* 1/4 to 1/2 teaspoon cinnamon oil
* 1/2 teaspoon red food coloring

Directions

* In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310° (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor with be very strong.
* Immediately pour onto a greased baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife, score into 1-in. squares. Re-cut rectangle along scored lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary.

Yield: 1 pound. 16 servings

Note:Cinnamon oil can be found in some pharmacies or at kitchen and cake decorating supply stores.

Four Flavor Fudge Recipe

2009-11-17T16:33:00.000-06:00

Description:
Fudge For All Tastes!
This recipe has 4 different flavored chips! A recipe for everyone's taste!

Ingredients:

* 3/4 cup butter or margarine
* 14 ounce sweetened condensed milk
* 3 tablespoon milk
* 12 ounce package semi-sweet chocolate morsels
* 11 1/2 ounce package milk chocolate morsels
* 10 ounce package peanut butter flavored morsels
* 1 cup butterscotch flavored morsels
* 7 ounce jar marshmallow cream
* 1 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 1 pound walnuts, coarsely chopped.

Directions:

1. Melt butter in a heavy 4 quart saucepan over low heat; stir in sweetened condensed milk and milk.
2. Add all morsels, stirring constantly, until mixture is smooth. Remove from heat; stir in marshmallow cream and flavorings. Stir in walnuts.
3. Pour into a buttered 15" x 12" pan or two 9" x9" pans. Chill. Cut into squares.
4. Store in refrigerator.

Peanut Butter and Chocolate Cookie Candy

2009-11-17T11:55:00.000-06:00

Description:
These are the yummiest, easiest to make little things you've ever tasted!

Ingredients:

1 cup (s sticks) margarine or butter, softened
1 cup crunchy peanut butter
1 1/2 cups graham cracker crumbs
1 1/2 cups semi-sweet chocolate chips

Directions:

Line a 13 by 9 by 2-inch pan with foil.

Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula.

Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours.

When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.

Snowy Day Taffy Recipe

2009-11-16T15:56:00.000-06:00

Ingredients

* 2 cups real maple syrup
* 1 gallon clean fresh snow
* 15 wooden popsicle sticks

Directions

1. Pack a large bowl or baking dish full of clean, fresh snow. Smooth the top of the snow flat, and place it in the freezer to stay cold while you cook the taffy.
2. Pour the maple syrup into a large saucepan, bring it to a boil, and cook over medium-low heat, stirring with a wooden spoon, until a candy thermometer reads between 235 and 245 F (112 to 118 C), or a small amount of syrup dropped into cold water forms a firm ball.
3. Pour about 2 tablespoons of syrup per piece over the snow in thin lines about 5 inches long. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and then wind into a lollipop around the end of a wooden popsicle stick. Eat while still a little warm.

Yield 15 pieces

Christmas Cream Butter Fudge

2009-11-16T12:37:00.000-06:00

Ingredients:
3 cups sugar
1 cup light corn syrup
2 cups cream
1/4 cup butter
1/2 cup flour
2 cups pecans, chopped

Instructions:
Butter a 13 x 9 inch pan; set aside. Blend together thoroughly in a 3 quart saucepan the sugar, corn syrup, and cream. Bring mixture to boil over medium heat, stirring until sugar is dissolved. Put candy thermometer in pan. Cook until mixture reaches 234 degrees (soft ball stage - forms a soft ball in very cold water and flattens when taken from water; remove from heat while testing). Remove from heat. Set aside to cool about five minutes. Blend in butter and beat until mixture begins to thicken, about five minutes. Blend in flour. Beat fudge until it is creamy and thick, about 15 minutes. Stir in chopped pecans. Turn fudge into pan. When firm, cut into squares. Enjoy!
Makes about 2 3/4 pounds

Christmas Candy Velveeta Fudge

2009-11-15T11:37:00.000-06:00

1 lb. margarine or butter
1 lb. Velveeta cheese
4 lbs. sugar
1 c. cocoa
1 tbsp. vanilla
Chopped nuts

In a saucepan, melt butter and cheese. Sift together the sugar and cocoa, then add the cheese and margarine mixture,vanilla and nuts. Mix well and spread evenly into a greased, 9 x 13 inch pan. Cool and cut in pieces.

Makes about 6-1/2 pounds of creamy fudge.

Christmas Caramel Pretzels

2009-11-15T05:08:00.000-06:00

Ingredients

20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

Directions

Preheat oven to 300 degrees F (150 degrees C).
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. .

4. While the candy is warm, press a pecan half onto each candy covered pretzel.
5. Cool completely before storing in an air tight container.

Yield: 20 pieces

Old Fashioned Peppermint Hard Candy

2009-11-14T20:24:00.000-06:00

Ingredients

* 2 cups granulated sugar
* 1 cup water
* 3/4 cup light corn syrup
* 1/2 teaspoon peppermint extract
* 1 drop red food coloring (optional)
* 1/8 cup powdered sugar

Directions

1. In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
2. Remove from heat, add peppermint extract and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
3. Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

Note: You can use whatever flavor of extract you prefer. It does not have to be peppermint.

Yield: 1 1/4 lbs. (20 0z.)

Quick and Easy Microwave Peanut Butter Fudge

2009-11-13T08:46:00.003-06:00

Ingredients:

1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Directions:

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Yield: (64) 1" pieces

Banana Pineapple Fudge Recipe

2009-11-13T06:20:00.002-06:00

Chocolate Banana Layers (part 1 of Recipe)

Ingredients:
4-1/2 cups C&H Pure Cane Ultrafine Baker`s Sugar™
1 cup evaporated milk (not condensed)
1 cup butter
2 cups semi-sweet chocolate chips
2 cups bittersweet chocolate chips
2 tsp. vanilla extract
3/4 cup bananas, very ripe, mashed
1 cup pecans, chopped

Instructions:
Combine sugar, milk, and bananas in saucepan and boil for 6 minutes. Place butter and chocolate chips in large, heavy bowl. Pour sugar mixture over butter and chips. Add vanilla. Beat mixture with wooden spoon until it loses its gloss. Stir in pecans.

Part 2: below

Ingredients
1 cup C&H Pure Cane Ultrafine Baker`s Sugar™
1/2 cup buttermilk
1/3 cup corn syrup
1/2 cup butter, divided
2 cups C&H Pure Cane Powdered Sugar
1 tsp. vanilla extract
1/2 cup cherries, Maraschino, chopped (may use dried cherries)
1/2 cup dried pineapple, chopped
1/2 cup banana chips, dried and chopped
1/2 cup coconut, dried flaked, unsweetened

Instructions:
Combine sugar, buttermilk, corn syrup, and ¼ cup butter in saucepan and cook until the mixture reaches 240°F on a candy thermometer. Add remaining 1/4 cup butter, powdered sugar, and vanilla. Using different wooden spoon than you used for the Chocolate-Banana Fudge, beat mixture until it loses its gloss. Stir in cherries, pineapple, banana chips, and coconut. Pour half of chocolate fudge into greased or parchment-lined 9x13-inch pan. Cover with banana split fudge and finish with the remaining chocolate fudge. Chill until set.

Serving Size: Makes about 2-1/2 pounds

Orange and Chocolate Fudge Recipe

2009-11-12T03:10:00.005-06:00

Ingredients:

2 1/2 cups semi-sweet chocolate chips
1(14 oz.) can sweetened condensed milk
1/2 cup chopped macadamia nuts, almonds or pecans (optional)
2 teaspoons finely shredded orange peel

Directions:

LINE 8-inch square pan with wax paper, extending paper over edges of pan.

MELT chocolate chips with sweetened condensed milk in medium saucepan. Remove from heat. Stir in nuts and orange peel. Pour into prepared pan. Cool slightly.

CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into diamonds or squares.

Yields: 1 1/2 lbs.

Salted Chocolate Smoked Almond Bark Recipe

2009-11-11T16:18:00.007-06:00

Long list of ingredients:

8 oz. Nestle Dark Chocolate Baking Bar, broken into pieces (OR your favorite dark chocolate--not too bittersweet because you want some sweetness to balance out the salt and smoked almonds)

1/2 cup smoked-flavored almonds, coarsely chopped, divided
1 teaspoon sea salt (preferably large crystal)

Extremely complicated directions:

Line 8-inch baking pan with parchment or wax paper.

Microwave the chocolate in uncovered, microwave-safe bowl on high for 1 minute, then stir. The chocolate may keep some of it's shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.

Stir in 1/2 cup almonds.

Pour into the lined pan.

Sprinkle with remaining almonds.

Tap pan several times to spread the chocolate and settle the nuts.

Sprinkle with sea salt.

Refrigerate for about 1 hour or until firm.

Break into pieces.

Store in air-tight container at room temperature.

Old Fashioned English Toffee Recipe

2009-11-10T17:40:00.004-06:00

Container: Medium saucepan and small cookie sheet
Prep Time: 15 minutes
Cook Time: 1 hour
Serving Size: 1 piece
Servings: 30
Ingredients:

2/3 cup butter (do not substitute)
1/2 cup sugar
1/3 cup water
1/2 teaspoon salt
2/3 cup blanched almonds
1/4 teaspoon baking soda
1/2 cup chocolate chips
1/4 cup chopped pecans

Directions:

1. Combine butter, sugar, water and salt in a medium size saucepan. Cook over low heat. Stir until it boils, then cook without stirring to 236° F. Add blanched almonds and cook to 290° F, stirring frequently. Remove from heat.
2. Stir in baking soda until evenly distributed and then pour onto a greased baking sheet. Add chocolate chips on top and spread until they are melted and covering the surface of the toffee. Sprinkle with chopped pecans.
3. Cool and break into pieces.

Best Christmas Peppermint Easy Fudge Recipe

2009-11-08T21:29:00.001-06:00

Ingredients:
1 (14 oz.) can sweetened condensed milk

1 (12 oz.) pkg Milk Chocolate chips

1 (12 oz.) pkg Mint chocolate chips

1/4 cup crushed candy cane or starlight mints.

Directions:

1. Heat sweetened condensed milk in a medium saucepan,
stirring constantly until mixture bubbles.

2. Remove from heat, add chocolates, cover and let sit 5 min.

3. Stir until smooth and pour into a foil lined 8 inch square pan.

4. Sprinkle with crushed candy canes.

5. Chill until firm and cut into squares.

Christmas Candy Bars White Chocolate

2009-11-08T14:15:00.001-06:00

3/4 cup (75 grams) pecans, toasted and chopped

9 ounces (255 grams) white chocolate, chopped (I like the brand Lindt)

1 1/2 teaspoons grated orange zest (the outer orange skin of an orange)

1 tablespoon freshly squeezed orange juice

1/4 cup (60 ml) heavy whipping cream

1 tablespoon light corn syrup

3/4 cup (80 grams) dried cranberries or cherries, cut into small pieces

1/2 cup (80 grams) dried apricots, cut into small pieces

Directions:
Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Put the pecans on a baking sheet and bake in the preheated oven for about 8 - 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Line the bottom and sides of an 8 x 8 inch (20 x 20 cm) square baking pan with aluminum foil. Set aside.

In your food processor, place the white chocolate and process until the chocolate is in small pieces. Add the orange zest and juice and pulse until combined (just a few seconds).

In a small saucepan, over medium heat, bring the cream and corn syrup just to a boil. Pour the hot cream mixture over the chocolate in the food processor and pulse just until the mixture is smooth and the white chocolate has completely melted.

Transfer this mixture to a large bowl and stir in the chopped cranberries, apricots, and pecans. Spread the mixture into your prepared pan and let cool to room temperature (about an hour). Lift the bars from the pan by holding the edges of

Read more: http://joyofbaking.com/candy/WhiteChocolateCandyBars from the pan and let cool to room temperature(about an hour).
Lift the bars from the pan by holding the edges of the foil and place on a cutting board. Cut into 64 - 1 inch (2.54 cm) bars. Store, covered, in the refrigerator.

Serve in fluted candy paper cups.
Makes 63 - 1 inch (2.54 cm) bars

Christmas Candy-Peppermint Bark

2009-11-07T16:00:00.005-06:00

Ingredients:

6 ounces (150 grams) semi sweet chocolate, coarsely chopped
2 teaspoons vegetable oil
6 ounces (150 grams) white chocolate, coarsely chopped
1/3 - 1/2 cup (50 - 80 grams) crushed candy canes

Directions:

Line the bottom and sides of a 9 inch (23 cm) square baking pan with aluminum foil, smoothing out any wrinkles.

Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.

Makes about 25 pieces.

Best Old Fashioned Peanut Brittle Recipe

2009-11-06T12:00:00.007-06:00

INGREDIENTS:

* 3 cups sugar
* 2 cups water
* 3/4 cup light corn syrup
* 3/4 cup dark corn syrup
* 4 cups coarsely chopped salted roasted peanuts
* 2 tablespoons (1/4 stick) unsalted butter
* 1 tablespoon baking soda
* 1 teaspoon vanilla extract

PREPARATION:

Butter 2 heavy large baking sheets. Stir first 4 ingredients in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260°F., about 40 minutes. Reduce heat to medium-low. Mix in peanuts and butter and cook until thermometer registers 295°F., stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard.

Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)

Microwave Peanut Brittle Recipe

2009-11-06T09:00:00.006-06:00

1 Cup of granulated sugar
1/2 cup of light corn syrup
1/8 tsp of salt
1 cups of Raw peanuts (must be raw it toasts in the microwave )
1/2 tbls. butter
1 tsp of baking soda
1 tsp of vanilla extract

Add first four ingredients in a a microwave safe dish (I used a 4 cup measuring cup). Microwave for 4 minutes and then stir and microwave for another 4 minutes. Add the butter and stir and microwave for another 2 minutes. Add the baking soda and vanilla (it will foam up) and stir until it is no longer foamy. Pour onto a parchment lined baking sheet and spread out to make it thin.

Hawaiian Brittle

2009-11-05T19:00:00.003-06:00

1/2 cup dried banana slices
1/2 cup coconut
1 cup sugar
1 tsp baking soda
1/2 cup light corn syrup
1 (3 1/2 ounce) jar macadamia nuts
1 teaspoon butter or margarine
1 teaspoon vanilla extract

Butter a cookie sheet. Sprinkle banana slices and coconut in 12-inch circle on buttered cookie sheet.

In 1 1/2-quart microwave-safe casserole , combine sugar and corn syrup. Microwave on HIGH for 4 minutes. Stir in macadamia nuts. Microwave on HIGH for 4 to 6 minutes or until golden brown. Stir in butter and vanilla extract; blend well. Microwave on HIGH for I minute. Add baking soda and stir gently until light and foamy. Quickly pour in thin stream over bananas and coconut on cookie sheet. Let cool 30 minutes. Break into 30 (2-inch) pieces.

Christmas Old Time Fudge

2009-11-05T07:30:00.005-06:00

Ingredients

* 3 cups sugar
* 4 heaping tablespoons cocoa
* 3 tablespoons light corn syrup
* 1 cup evaporated milk
* 6 tablespoons butter, plus extra for buttering dish
* 1 cup chopped pecans
* 1 1/2 teaspoons vanilla extract

Directions

Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.

yield: 36 squares
cook time 20 mins.

CHRISTMAS EASY FUDGE

2009-11-04T09:30:00.002-06:00

Prep Time: 20 minutes
Ingredients:

* 3 cups semi-sweet chocolate chips
* 1 14 oz can SWEETENED condenensed milk (NOT evaporated)
* dash salt
* 1 cup chopped walnuts
* 1 1/2 teaspoon vanilla extract

Preparation:
Over low heat, melt choc., sweetened milk, and salt. Remove from heat, stir in walnuts and vanilla.

Pour into and 8 or 9 inch foil-lined square pan, cool for about 2 hrs. Turn onto a cutting board, peel off the foil, and cut into little squares.
***********************************************************************************
Creamy Milk Chocolate Fudge:

Omit one cup of the choc. chips, replace with 1 cup milk chocolate chips and 2 cups mini marshmallows. Proceed as above.

Christmas Chocolate Penguins

2009-11-03T12:00:00.002-06:00

INGREDIENTS

36	pecan halves
6	oz chocolate-flavored candy coating, coarsely chopped
12	large marshmallows
12	miniature chocolate-covered peanut butter cup candies, unwrapped
12	pieces candy corn

DIRECTIONS

1.	Line 2 cookie sheets with waxed paper. On 1 cookie sheet, arrange pecan halves in 12 clusters of 3 to form base of each penguin--2 face forward for feet and 1 perpendicular across back.
2.	In 1-cup microwavable measuring cup or narrow glass, microwave candy coating uncovered on High 45 seconds; stir. Continue heating and stirring every 10 seconds, just until smooth.
3.	Insert wooden or metal skewer into one flat side of marshmallow; dip first 1 side, then turn and dip other side into melted chocolate, to look like wings, leaving center of marshmallow white for breast of penguin. Place dipped marshmallow (for body) on top of 1 peanut butter cup candy (for head), using open tips of kitchen scissor or knife to push marshmallow off skewer. Place on other cookie sheet (penguin will be upside down). Repeat with remaining marshmallows and candies. Let stand until chocolate is set, about 5 minutes.
4.	Using remaining melted chocolate, spoon a small amount onto each cluster of pecans to hold them together; allow chocolate to set, about 5 minutes.
5.	To finish each penguin, turn penguin body and head right side up (candy on top). Attach to pecan cluster, using a small amount of melted candy coating. After about 5 minutes or when set, make small opening in marshmallow with tip of knife at top of breast, and firmly press 1 piece of candy corn in for beak.
To keep the chocolate smooth and easy to work with, microwave and stir it from time to time.

SUGAR FREE FUDGE

2009-11-01T19:30:00.005-06:00

Ingredients
1/4 cup butter
2 ounces unsweetened chocolate
24 (1 g) packets Equal sugar substitute
8 ounces cream cheese
1 teaspoon vanilla
1/2 cup chopped pecans

Directions
1 Melt butter in small saucepan, or microwave.
2 Stir in chocolate until melted.
3 Add Equal and vanilla, mixing well.
4 Combine cream cheese and chocolate mixture until it is completely mixed;
may use the mixer if you want.
5 Stir in chopped pecans.
6 Spread in an 8-inch square pan that has been greased well with butter.
7 Refrigerate until firm and cut into 1-inch squares. Store in refrigerator.

Strawberry Divinity

2009-11-01T15:46:00.005-06:00

3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites, stiffly beaten
1 (3 oz.) pkg. strawberry Jell-O
1 c. chopped nuts (optional)
1/2 c. flaked coconut (optional)

Combine Sugar,syrup and water. Bring to a boil, stirring constantly. Then Cook without stirring
to 260 degrees on candy thermometer. Combine beaten egg whites and jello. Beat until mixture forms peaks. Pour hot syrup in a thin stream into egg whites, beating constantly. Beat until candy loses its gloss and holds its shape. Fold in nuts and coconut. Drop by spoonful onto wax paper.

Chocolate Peanut Clusters

2009-11-01T08:14:00.005-06:00

Ingredients

* 2 pounds white candy coating, coarsely chopped
* 1 package (12 ounces) semisweet chocolate chips
* 1 package (11-1/2 ounces) milk chocolate chips
* 5 cups salted dry roasted peanuts

Directions

* In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts.
* Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes. Yield: 10 dozen.

Nutrition Facts: 1 serving (2 each) equals 206 calories, 14 g fat (7 g saturated fat), 1 mg cholesterol, 103 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein

5 MINUTE FUDGE

2009-10-31T16:30:00.009-05:00

Servings: Yields: 49 Squares

Ingredients:

* 1 2/3 cups granulated sugar
* 2/3 cup Regular Carnation® Evaporated Milk
* 2 tablespoons butter
* 1/2 teaspoon salt
* 2 cups miniature marshmallows
* 1 1/2 cups semi-sweet chocolate chips
* 1 teaspoon vanilla
* 1/2 cup chopped walnuts (optional)

Directions:

1. Line 8-inch (2 L) square baking pan with waxed paper; set aside
2. Combine sugar, evaporated milk, butter and salt in medium saucepan; bring to rolling boil over medium heat, stirring constantly. Boil 4 to 5 minutes or until mixture starts to thicken. Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts (if desired) until marshmallows and chocolate melt and blend.
3. Pour into prepared pan. Chill until set. Cut into 1-inch (2.5 cm) squares. Store in refrigerator in sealed container.

Mom's Christmas Candy

2009-10-31T13:13:00.004-05:00

yields 24 servings(1 lb.)

Ingredients

* 2 cups semisweet chocolate chips
* 1/2 cup butter
* 2 cups crunchy peanut butter

Directions

1. Line a 9 X13 inch pan with foil. Set aside.
2. In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth. Add peanut butter and stir until well mixed.
3. Pour chocolate mixture into pan; cover and chill in refrigerator until hardened. Cut into small squares and serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 231 | Total Fat: 18.6g | Cholesterol: 10mg

Sour Cream Apple Pie with Gingerbread Crust

2009-10-30T15:36:00.008-05:00

SOUR CREAM APPLE PIE WITH
GINGERBREAD CRUST

Makes 12 Servings

Prep: 40 minutes
Bake: 65 minutes

Ingredients

Gingerbread Pastry (recipe below)
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
2/3 cup nonfat dairy sour cream
1 beaten egg
2 teaspoons vanilla
5 cups sliced, peeled cooking apples, such as Rome or Jonathan
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons butter
1/2 cup coarsely chopped walnuts (optional)
3/4 cup frozen fat-free whipped dessert topping, thawed (optional)
Ground cinnamon (optional)

Directions

Prepare Gingerbread Pastry. Roll pastry between 2 pieces of waxed paper, from center to edges, to a circle 12 inches in diameter (press any cracks back together). Remove top piece of waxed paper, carefully invert pastry into a 9-inch pie plate without stretching it, remove waxed paper. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired. Do not prick pastry. Set aside.

In a medium bowl stir together granulated sugar, the 2 tablespoons flour, and the salt. Add sour cream, egg, and vanilla. Stir to combine.

Place apples in pastry-lined pie plate. Pour filling over apples.

In a medium bowl stir together 1/3 cup flour, the brown sugar, and 1 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Spoon evenly over filling. To prevent overbrowning, cover edge of the pie with foil. Place on a baking sheet.

Bake in a 375°F oven 30 minutes; remove foil. Bake for 35 to 40 minutes more or until apples are tender. Remove from oven; cool on a wire rack. Serve warm or at room temperature. If desired, dollop with dessert topping and sprinkle with additional ground cinnamon to serve. Store, covered, in refrigerator.

Gingerbread Pastry: In a medium bowl, combine 1 1/3 cups white whole wheat flour (or 1 cup all-purpose flour plus 1/3 cup whole wheat flour), 1 teaspoon ground ginger, 1 teaspoon ground allspice, and 1/4 teaspoon salt. Add 1/3 cup canola oil and 2 tablespoons fat-free milk all at once. Stir gently with a fork until mixture clings together. Shape into a ball.

Candy Cane Truffles

2009-10-30T12:27:00.002-05:00

Ingredients:

6 oz dark chocolate
1/2 cup heavy cream
2 tbsp butter
1/2 tsp peppermint extract
6 peppermint candy canes

Directions:

1. Finely chop or grate the chocolate and place it in a large metal bowl.

2. Heat the cream in a small saucepan until bubbles appear around the edges. Pour the scalded cream over the chopped chocolate and allow it to sit and warm the chocolate for 1 minute.

3. Using a spatula or whisk, stir the chocolate and cream together. Stir until smooth and incorporated.

4. Add the mint extract and the butter and continue stirring until the butter melts completely and your ganache is silky smooth. Cover the top of the ganache with cling wrap and allow it to firm at room temperature overnight. If you are pressed for time, the ganache can be refrigerated for an hour to get it firm enough to work with, but the texture will not be quite as silky smooth.

5. To create the candy cane coating, unwrap the canes and break them up into 4-5 pieces each. Place the pieces in a food processor and run the processor until the canes are in very small pieces and they have mostly become fine powder. Transfer the ground candy canes to a shallow bowl or pie tin.

6. Prepare a cookie sheet by covering it with aluminum foil.

7. To form the truffles, use a teaspoon to scoop uniform amounts of ganache, then roll it into a rough ball between your palms. If it is sticking a great deal, coat your hands in cocoa powder between rolls. Place truffles on prepared cookie sheet, and once all are roughly formed, place sheet in refrigerator to harden for 20 minutes.

8. Remove truffles from refrigerator and roll between palms to create a round ball, then roll in the candy cane powder to cover completely.

Gingerbread Fudge

2009-10-30T10:03:00.001-05:00

Ingredients:

* 1 cup granulated sugar
* 1 cup packed dark brown sugar
* 1/4 cup molasses
* 1/4 cup corn syrup
* 3/4 cup evaporated milk
* 1/2 tsp cream of tartar
* 1 cup finely chopped bittersweet chocolate or chopped chocolate chips
* 2 tbsp butter
* 1 tsp vanilla extract
* 1 tsp cinnamon
* 1/2 tsp ginger
* 1/4 tsp cloves
* 1/4 tsp nutmeg
* 1/4 tsp salt

Directions:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Combine the sugars, molasses, corn syrup, evaporated milk, salt, and cream of tartar in a medium-large saucepan over medium heat. Stir until the sugars dissolve, and brush down the sides with a wet pastry brush. Insert a candy thermometer.

3. Once the mixture gets hot and starts bubbling, add the finely chopped chocolate and stir until it is melted. If you use chocolate chips, make sure that they are chopped so that they melt easily, otherwise you might end up with chunks of unincorporated chocolate in your fudge.

4. Once the chocolate is melted into the fudge, brush down the sides of the pan with the wet pastry brush, and bring the candy to a boil.

5. Continue to cook, without stirring, until it reaches 238 degrees. Remove the fudge from the heat and take out the candy thermometer. Add the butter, vanilla, and spices, and begin to stir vigorously with a wooden spoon. This is called “beating” the fudge.

6. Beat the fudge until it starts to hold its shape, becomes lighter in color, and loses its gloss. This process will take about 10-15 minutes by hand, or you can use an electric mixer fitted with a paddle attachment. If you use a mixer to beat the fudge, watch it carefully as the fudge can quickly go from ready to overbeaten and stiff.

7. Once the fudge starts to hold it shape and begins to set, scrape it into the prepared pan and smooth it into an even layer. Allow the fudge to cool at room temperature for 1-2 hours before cutting. To serve, cut into 1-inch squares. Store Gingerbread Fudge in an airtight container at room temperature for up to a week.