Christmas Fudge
3 cups sugar
3/4 cup butter or margarine
5-1/3 ounce can (2/3 cup) evaporated milk
12-ounce (2 cups) package semi-sweet chocolate chips
7-ounce jar marshmallow creme
1 cup chopped and lightly toasted nuts
1 teaspoon vanilla extract
Butter a 13 x 9-inch pan.
Bring sugar, margarine and milk to a boil, while stirring constantly. Still stirring, boil for 5 minutes on medium heat or until candy thermometer reaches 234 degrees F.
Remove from heat.
Stir in chocolate chips until melted. Add remaining ingredients and mix until well blended.
Pour into prepared pan. Cool at room temperature and then cut into squares. Christmas Carmels
Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
Combine all ingredients, except nuts, in a large heavy saucepan. Bring to a boil, stirring constantly, and cook to the soft ball stage (240*F - 115*C) or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water. Remove from heat and stir in nuts.
Pour into prepared pan and let cool at room temperature. Invert pan; peel off waxed paper and cut into small pieces. Wrap pieces individually in waxed paper or plastic wrap. Store in covered container at room temperature.
Makes about 3 pounds candy.2 cups light corn syrup
1 (1-pound) box brown sugar (2 1/4 cups)
1 (14-ounce) can sweetened condensed milk
1 cup butter
1 cup chopped nuts (optional)
Christmas Hard Candy 3 3/4 c. sugar
1 1/2 c. light corn syrup
1 c. water
1 tsp. spearmint (or flavoring of your choice)
Food coloring
Powdered sugar
Mix first 3 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until temperature reaches 310 degrees or until drops of syrup form brittle threads in cold water. Remove from heat. After candy has stopped boiling, stir in flavoring and coloring of your choice.
Pour into large lightly greased cookie sheet. Cool; break into pieces, sprinkle with powdered sugar. Store in airtight containers. Makes 4 pounds.
| AppleSauce Cookies 2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup butter
1 cup sugar
1 teaspoon baking soda
1 cup applesauce
1 egg -- beaten
1 cup chopped nuts (opt)
1 cup raisins (opt)
Preheat oven to 375F degrees. Stir together flour, salt, cinnamon, nutmeg and cloves. Beat butter and sugar until light and fluffy. Stir baking soda into applesauce; add egg. Combine with the butter and sugar mixture.
Gradually mix in flour mixture. Stir in nuts and raisins. Drop by teaspoonfuls 2 or 3 inches apart onto a greased baking sheet. Bake for 15 minutes. White Christmas Bark 1 package (12 squares) almond bark 5 candy canes crushed Line cooki pan with wax paper. Melt bark in microwave and mix if crushed candy canes. Pour mixture into cookie pan and let sit until hard. Break into pieces. *Candy canes can be substituted with hard candy, toffe chips, and anything else you can think of! Christmas Sausage Dip 2 lbs. Ground Sausage 1 tub sour cream 2 packages cream cheese 2 green peppers chopped 4 tomatoes chopped 1 onion chopped Tortilla chips (for dipping) Brown sausage and drain grease. Saute' chopped green peppers and onion with sausage for about one minute set aside. Soften cream cheese and mix with sour cream, add chopped tomatoes. Place mixture in crockpot and add sausage, green peppers, and onions. Cook until warm and serve with chips! |