Homemade candies make great Christmas gifts appreciated by young and old alike. You need to dedicate one day for the candy making. Recently I went shopping for the baking supplies needed. That is very important to have a successful baking day — nothing like finding not enough baking needs to finish a recipe. Let us get started.
I got this recipe from WBOC Delmarva Life show recently and not only is it quick and easy to make but also delicious.
Miss Mary’s Chocolate Fudge
Mix together one bag of semi sweet chocolate chips, one small can of sweetened condensed milk and 1 teaspoon vanilla,. Microwave for one minute and stir this mixture and pour into a 8 x 8 pan. Refrigerate for 30 minutes. Remove and cut into squares.
Hop Scotch Candy
Combine in the top of a double boiler 1/2 cup peanut butter and 1 cup butterscotch chips. Place over hot, not boiling, water, and stir until blended. Add and stir until well blended 1 can (2 cups) Chow Mein noodles and 2 cups mini marshmallows. Drop by teaspoonfuls on wax paper lined cookie sheets. Chill.
Rocky Road Candy
Melt 1/4 cup butter or margarine and 4 cups miniature marshmallows together in a double boiler. Stir in 6 cups Rice Krispies. Press in buttered pan. Chill and cut into desired size. You can press some candy into the squares before chilling — preferably soft candies.
Cream 1/2 cup butter flavored Crisco , 1/2 cup white sugar, 1/4 cup packed brown sugar, 1 teaspoon vanilla and 1 beaten egg. Then combine 1 2/3 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Stir together with Crisco mixture until dough forms. Using 36 chocolate kisses or balls wrap dough around the kisses or balls forming balls. On top of each ball place 1 pecan half and bake on un-greased cookie sheets at 400 degrees for 6 to 7 minutes. Do not over bake.
Cream 1 cup softened butter and mix in 1/2 cup sugar, 1 teaspoon almond extract, 1/2 teaspoon salt, and 2 cups flour. Mix and chill overnight. Roll into balls and place on lightly greased cookie sheet about 2 inches apart. Push your thumb into cookie balls. Add a small amount of raspberry preserves into the center of each ball — use about 1/4 to 1/2 teaspoon. Bake at 400 degrees for 10 to 12 minutes or until brown on the bottom. Chill before serving. You can use any favorite preserves.
In a 2 quart saucepan combine 1 2/3 cups sugar, 2 tablespoons margarine, 1/2 teaspoon salt and 2/3 cup evaporated milk. Bring to a boil over medium heat. Boil 5 minutes stirring constantly. Remove from heat and add 1 1/2 cups chocolate chips, 20 large marshmallows, 1/2 cup chopped nuts and 1 teaspoon vanilla. Beat vigorously until marshmallows melt. Pour into a greased 8 x 8 x 2 inch pan and sprinkle top with some more chopped nuts. Cool, cut into small squares
Sorry we are out of time and space so next week we explore favorite Christmas Cakes.