My grandmother would divine the shit out of this recipe. It's really just whipped meringue fudge, but it's the whipping that makes it sooooo freakin' good. Get a friend to help beat it, and you'll do yourself proud with this divine deliciousness.
2 2/3 cups sugar
2/3 light corn syrup
1/2 cup water*
2 egg whites
1 tsp vanilla
2/3 cup chopped walnuts
Heat sugar, corn syrup and water in 2qt saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring to 260 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball. Remove from heat.
Beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and become sightly dull (mixture may become too stiff for mixer - this is where your friend comes in). Fold in nuts. Drop mixture from the tip of buttered spoon onto waxed paper. Store in refrigerator.
*Use 1 tablespoon less on humid days
Thursday, November 30, 2017
Christmas Candy Recipes - Toffee
My dentist loved that I loved these candies.
1 cup chopped pecans (cashews work, too)
3/4 cup packed light brown sugar
1/2 cup butter
1/2 cup semi-sweet chocolate chips
Grease an 9-inch square pan. Heat sugar and butter to boiling in 1qt saucepan, stirring constantly. Boil over medium heat, stirring constantly for 7 minutes (your biceps will love you). Spread mixture in pan. Sprinkle chocolate chips over hot mixture and place a cookie sheet over the pan (to help hold in heat) until the chips are melted. Spread out the chocolate so it covers the candy. While still melty, sprinkle the nuts over the top. Cut into squares while still warm. Refrigerate until firm.
1 cup chopped pecans (cashews work, too)
3/4 cup packed light brown sugar
1/2 cup butter
1/2 cup semi-sweet chocolate chips
Grease an 9-inch square pan. Heat sugar and butter to boiling in 1qt saucepan, stirring constantly. Boil over medium heat, stirring constantly for 7 minutes (your biceps will love you). Spread mixture in pan. Sprinkle chocolate chips over hot mixture and place a cookie sheet over the pan (to help hold in heat) until the chips are melted. Spread out the chocolate so it covers the candy. While still melty, sprinkle the nuts over the top. Cut into squares while still warm. Refrigerate until firm.
Christmas Candy Recipes - Creamy Caramels
I'm sure if I thought about it long enough, I could turn this into chocolate salted caramels, but let's start with the basic recipe. Before you begin, cut about 40 3-inch square pieces of waxed paper. When the caramels are cool, you can wrap them separately.
The key with caramels is stirring. Constant. Overall. Stirring. You can't let the sugar get to hot or it will burn. Like the fires of hell. I'm not kidding around. Stir it. Stir it NOW!
2 cups sugar
3/4 cup light corn syrup
1/2 cup butter
2 cups half & half
Grease an 8-inch square pan. Heat sugar, corn syrup, butter and 1 cup of the half & half to boiling in a 3qt saucepan over medium heat, stirring constantly. Stir in remaining half & half. Cook over medium heat, stirring frequently, to 245 degrees on a candy thermometer or until a small amount of mixture dropped into very cold water forms a firm ball (this is called a cold water test). Immediately spread into pan and cool. Cut into 1-inch squares. Store in a cool place (not the fridge).
The key with caramels is stirring. Constant. Overall. Stirring. You can't let the sugar get to hot or it will burn. Like the fires of hell. I'm not kidding around. Stir it. Stir it NOW!
2 cups sugar
3/4 cup light corn syrup
1/2 cup butter
2 cups half & half
Grease an 8-inch square pan. Heat sugar, corn syrup, butter and 1 cup of the half & half to boiling in a 3qt saucepan over medium heat, stirring constantly. Stir in remaining half & half. Cook over medium heat, stirring frequently, to 245 degrees on a candy thermometer or until a small amount of mixture dropped into very cold water forms a firm ball (this is called a cold water test). Immediately spread into pan and cool. Cut into 1-inch squares. Store in a cool place (not the fridge).
Christmas Candy Recipes - Angel Cookies (Forgotten Cookies)
This one is actually from my ex mother-in-law. Just don't completely forget about them until you preheat the oven for the next batch. True story.
Preheat oven to 375 degrees
Beat 2 egg whites until stiff
Beat in 3/4 cup sugar
Fold in 1 small package of chocolate chips and 1.25 tsp vanilla
Drop by spoonfuls onto greased cookie sheet. Put in oven and TURN OFF HEAT. Leave in oven until cool, 2-3 hours
Preheat oven to 375 degrees
Beat 2 egg whites until stiff
Beat in 3/4 cup sugar
Fold in 1 small package of chocolate chips and 1.25 tsp vanilla
Drop by spoonfuls onto greased cookie sheet. Put in oven and TURN OFF HEAT. Leave in oven until cool, 2-3 hours
Christmas Candy Recipes - Ribbon Fantasy Fudge
Not much can compete with peanut butter and chocolate...especially not with peanut butter and chocolate fudge.
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
6 oz package semi-sweet chocolate morsels
7 oz jar marshmallow creme
1 tsp vanilla
1/2 cup peanut butter (either style, but I love the creamy)
Combine 1.5 cups sugar, 6 tbsp butter and 1/3 cup milk in heavy saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat and stir in chocolate morsels until melted. Add 1 cup marshmallow creme and 1/2 tsp of vanilla; beat until well blended. Pour into greased 13x9 inch pan.
Repeat with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature and cut into squares.
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
6 oz package semi-sweet chocolate morsels
7 oz jar marshmallow creme
1 tsp vanilla
1/2 cup peanut butter (either style, but I love the creamy)
Combine 1.5 cups sugar, 6 tbsp butter and 1/3 cup milk in heavy saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat and stir in chocolate morsels until melted. Add 1 cup marshmallow creme and 1/2 tsp of vanilla; beat until well blended. Pour into greased 13x9 inch pan.
Repeat with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature and cut into squares.
Christmas Candy Recipes - Green Things
I know, the name sucks. But these little candies are super easy and look sooooo pretty strewn around a candy tray.
1/4 lb butter
1/2 tsp vanilla
2 tsp green food coloring
35-ish jumbo marshmallow (I suppose you could use marshmallow creme)
4.5 cups plain cornflakes
Cinnamon red hots
Melt butter and marshmallows in saucepan over low heat. Add vanilla and coloring. Stir. Pour over cornflakes in large bowl and mix until flakes are covered. Drop mixture onto wax paper in spoonfuls and decorate with red hots. Let stand overnight.
The idea here is that the candies will look like evergreen bunches with red berries.
1/4 lb butter
1/2 tsp vanilla
2 tsp green food coloring
35-ish jumbo marshmallow (I suppose you could use marshmallow creme)
4.5 cups plain cornflakes
Cinnamon red hots
Melt butter and marshmallows in saucepan over low heat. Add vanilla and coloring. Stir. Pour over cornflakes in large bowl and mix until flakes are covered. Drop mixture onto wax paper in spoonfuls and decorate with red hots. Let stand overnight.
The idea here is that the candies will look like evergreen bunches with red berries.
Christmas Candy Recipes - French Chocolate
These look really special, but they're simple. And REALLY rich.
1 12-oz package semi-sweet morsels
1 14-oz can sweetened condensed milk
1 cup finely chopped walnuts
1 tsp. vanilla
1.5 cups shredded coconut
Melt the semi-sweet morsels in the top of a double boiler set on low heat. Remove from heat and stir. Add the sweetened milk, the walnuts and the vanilla and stir again. Let the mixture cool.
Put the coconut in a medium bowl. Butter your hands and roll the cooled chocolate into small balls (about the size of a peach pit). Then roll the balls in the coconut. Store in the refrigerator.
If you like, you can toast the coconut, or use cocoa instead to coat.
1 12-oz package semi-sweet morsels
1 14-oz can sweetened condensed milk
1 cup finely chopped walnuts
1 tsp. vanilla
1.5 cups shredded coconut
Melt the semi-sweet morsels in the top of a double boiler set on low heat. Remove from heat and stir. Add the sweetened milk, the walnuts and the vanilla and stir again. Let the mixture cool.
Put the coconut in a medium bowl. Butter your hands and roll the cooled chocolate into small balls (about the size of a peach pit). Then roll the balls in the coconut. Store in the refrigerator.
If you like, you can toast the coconut, or use cocoa instead to coat.
Christmas Candy Recipes - Fudge Scotch Ring
This is my personal favorite (I think) - Butterscotch Fudge
1 6oz package of semisweet morsels
1 6oz package of butterscotch morsels
1 can Eagle-brand milk
1 cup chopped walnuts
1/2 tsp vanilla
Melt chocolate and butterscotch morsels with Eagle-brand milk in the top of a double boiler set on low heat. Remove and stir until smooth. Add chopped walnuts and vanilla and stir again. Let chill for about an hour - not until set, just until it's kind of sticky and gloppy.
Line a jelly-roll pan or cookie sheet with foil and spoon the mixture onto the foil in a thin wreath shape. Chill again until firm. When you cut this up, it'll be like you're slicing a bundt cake...small disk-like pieces. If this sounds like a lot of work, just put the mixture into an 8-inch square foil lined pan, chill, and cut into squares.
1 6oz package of semisweet morsels
1 6oz package of butterscotch morsels
1 can Eagle-brand milk
1 cup chopped walnuts
1/2 tsp vanilla
Melt chocolate and butterscotch morsels with Eagle-brand milk in the top of a double boiler set on low heat. Remove and stir until smooth. Add chopped walnuts and vanilla and stir again. Let chill for about an hour - not until set, just until it's kind of sticky and gloppy.
Line a jelly-roll pan or cookie sheet with foil and spoon the mixture onto the foil in a thin wreath shape. Chill again until firm. When you cut this up, it'll be like you're slicing a bundt cake...small disk-like pieces. If this sounds like a lot of work, just put the mixture into an 8-inch square foil lined pan, chill, and cut into squares.
Christmas Candy Recipes - Rocky Road
Here's a super simple candy that's reminiscent of my favorite ice cream. It's easy to make and just about foolproof!
1 pound of milk chocolate
1-1.5 cups pecan halves or large pieces
1-1.25 cups mini marshmallows (or what makes you happy)
Cut or break the chocolate into coarse pieces; place in the top of a double boiler over warm water on low heat. (Milk chocolate must be melted very slowly and should never get really hot...trust me on this one.) Cover until partially melted, then uncover and stir until completely melted and smooth.
Spread a thin layer (about half) in a foil-lined 8-inch square pan. Sprinkle with half the pecans and all marshmallows. Stir remaining chocolate and drizzle over the top so that the marshmallows and pecans are held in place. Top with remaining nuts. Refrigerate until firm.
Remove from pan and peel off the foil. Cut into small squares and wrap in saran or waxed paper for a special touch. Refrigerate until ready to serve.
You can substitute walnuts or cashews, if you like. Or you can add dried fruit instead of the nuts if you have allergies.
1 pound of milk chocolate
1-1.5 cups pecan halves or large pieces
1-1.25 cups mini marshmallows (or what makes you happy)
Cut or break the chocolate into coarse pieces; place in the top of a double boiler over warm water on low heat. (Milk chocolate must be melted very slowly and should never get really hot...trust me on this one.) Cover until partially melted, then uncover and stir until completely melted and smooth.
Spread a thin layer (about half) in a foil-lined 8-inch square pan. Sprinkle with half the pecans and all marshmallows. Stir remaining chocolate and drizzle over the top so that the marshmallows and pecans are held in place. Top with remaining nuts. Refrigerate until firm.
Remove from pan and peel off the foil. Cut into small squares and wrap in saran or waxed paper for a special touch. Refrigerate until ready to serve.
You can substitute walnuts or cashews, if you like. Or you can add dried fruit instead of the nuts if you have allergies.
Monday, November 13, 2017
Seriously, The Best Sweet Potato Casserole
In our 5th or 6th year of marriage - we invited Joe's family to Thanksgiving dinner. I was sooooo excited. I'd been making my mother's recipes for years, but was finally getting to show off for the in-laws.
One of my always-a-hit sides is a sweet potato casserole that is to die for (I make extra so we'll have plenty for leftovers), and without which I would never have Thanksgiving dinner. That's just how I roll. Anyway, as I'm mixing it all up, Joe tells me that his dad, Wally, doesn't like sweet potatoes. Oh well, no problem; more for me.
The family arrives, and the turkey and all the fixin's are set out; we piled up our plates and begin to eat. Silence (except for chewing). I sneak a curious peek as Wally takes spoonful after heaping spoonful of the casserole and then devours the portion. I ask, "So, you like those do you?" To which he replies, "These carrots are delicious!"
I can't just let him go. "Wally, those are sweet potatoes." "What?" he says, spoon mid-air, "No! I don't like sweet potatoes." "Well, I guess you do now!"
We haven't gone a dinner without them, since. So here's seriously THE BEST sweet potato casserole.
3 cups sweet potatoes (about 4 good-sized ones)
1/2 cup sugar
1/2 cup butter
2 eggs, beaten
1 tsp vanilla
1/3 cup milk
Topping
1/2 cup melted butter
1 cup light brown sugar
1/2 flour
1 cup chopped pecans
Wash and lightly scrub the potatoes and cut into 2-inch slices (they boil faster this way). Start checking them with a fork in about 20 minutes, and when they're soft all the way through, dump them in a colander and let them cool just enough so that you can handle them. Peel the chunks and mash the potatoes. I use a little hand mixer. Mix in the sugar, butter, eggs, vanilla, and milk and scrape into a 13 x 9-inch baking dish (pyrex). Set aside.
For the topping, melt the butter and mix in the remaining ingredients. I use my hands for this so I can get the crumble just right. You want it to be like pea gravel and fairly dry - you can add more flour if needed. And I'll tell you right now, I ALWAYS use just a bit more brown sugar and just a few more pecans...go figure.
Sprinkle the topping all over the top of the potatoes, covering almost completely. Bake at 350 for 30-45 minutes. The topping should be kinda melty and you should see the potatoes bubbling a little.
Enjoy!
One of my always-a-hit sides is a sweet potato casserole that is to die for (I make extra so we'll have plenty for leftovers), and without which I would never have Thanksgiving dinner. That's just how I roll. Anyway, as I'm mixing it all up, Joe tells me that his dad, Wally, doesn't like sweet potatoes. Oh well, no problem; more for me.
The family arrives, and the turkey and all the fixin's are set out; we piled up our plates and begin to eat. Silence (except for chewing). I sneak a curious peek as Wally takes spoonful after heaping spoonful of the casserole and then devours the portion. I ask, "So, you like those do you?" To which he replies, "These carrots are delicious!"
I can't just let him go. "Wally, those are sweet potatoes." "What?" he says, spoon mid-air, "No! I don't like sweet potatoes." "Well, I guess you do now!"
We haven't gone a dinner without them, since. So here's seriously THE BEST sweet potato casserole.
3 cups sweet potatoes (about 4 good-sized ones)
1/2 cup sugar
1/2 cup butter
2 eggs, beaten
1 tsp vanilla
1/3 cup milk
Topping
1/2 cup melted butter
1 cup light brown sugar
1/2 flour
1 cup chopped pecans
Wash and lightly scrub the potatoes and cut into 2-inch slices (they boil faster this way). Start checking them with a fork in about 20 minutes, and when they're soft all the way through, dump them in a colander and let them cool just enough so that you can handle them. Peel the chunks and mash the potatoes. I use a little hand mixer. Mix in the sugar, butter, eggs, vanilla, and milk and scrape into a 13 x 9-inch baking dish (pyrex). Set aside.
For the topping, melt the butter and mix in the remaining ingredients. I use my hands for this so I can get the crumble just right. You want it to be like pea gravel and fairly dry - you can add more flour if needed. And I'll tell you right now, I ALWAYS use just a bit more brown sugar and just a few more pecans...go figure.
Sprinkle the topping all over the top of the potatoes, covering almost completely. Bake at 350 for 30-45 minutes. The topping should be kinda melty and you should see the potatoes bubbling a little.
Enjoy!
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