Cherry Vanilla Fudge

Cherry Vanilla Fudge

Source: Family Circle – December 1974 – Old-Fashioned Christmas Goodies

3 cups granulated sugar
1/2 teaspoon salt
1 cup light cream
1/2 cup milk
1/4 cup light corn syrup
2 tablespoons butter or margarine
2 teaspoons vanilla extract
1 cup candied cherries, quartered

Combine sugar, salt, cream, milk, corn syrup and butter in a large heavy saucepan.

Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238 degrees F (soft-ball stage).

Remove from heat, leaving thermometer in the saucepan. Cool to 100 degrees F.

Add vanilla extract. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.

Pour into buttered 8-inch square pan. Cool. Cut into squares when firm.

Yield: 16 servings

Grand Marnier Chocolate Balls

Grand Marnier Chocolate Balls

1 (9 ounce) package chocolate wafers
1 cup almonds
2 1/2 cups confectioners’ sugar, divided
1/2 cup Grand Marnier or other orange liqueur
2 1/2 tablespoons light corn syrup

Grind chocolate wafers and almonds together in food processor until pulverized. Add the 1 1/2 cups confectioners’ sugar and process to combine. Add the Grand Marnier and corn syrup and process until the mixture forms a moist mass. Break off small pieces of dough and roll into 1-inch balls. Place remaining 1 cup confectioners’ sugar in a wide bowl and roll each ball in the sugar to coat. Store loosely packed between layers of wax paper in a tightly covered tin. These are best if prepared one week before serving.

Yields 4 dozen.

Easter Basket Cookies

Easter Basket Cookies

1/2 cup shortening
1/2 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Beat shortening, butter and sugar until light and fluffy. Beat in eggs, one at a time.

Combine dry ingredients; blend into mixture. Chill dough for easy handling; roll out on lightly floured surface. Cut out Easter shapes with cookie cutters. Bake on ungreased cookie sheet at 400 degrees F for 6 to 8 minutes, until lightly browned. Let stand a few minutes before removing to cool.

Frosting
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons hot water
Candy decorations

Combine ingredients in bowl; beat until smooth. Divide into 4 bowls; tint with food coloring. Spread on cookies; decorate as desired.

Raspberry Mocha Fudge

Raspberry Mocha Fudge

1/4 pound butter
1 (12 ounce) can evaporated milk
3 1/2 cups granulated sugar
1 heaping tablespoon instant coffee granules
10 ounces Hershey’s raspberry chocolate chips
2 ounces bittersweet chocolate
7 ounces Marshmallow Cr?me
1 teaspoon vanilla extract

In a heavy saucepan melt the butter. Add evaporated milk, sugar and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees F.

Remove from heat and add raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the Marshmallow Cr?me and stir until blended. Stir in vanilla extract. Pour into a lightly greased 13 x 9-inch pan. Cut in bite-size squares when cooled.

Kahlua Creamy Fudge

Kahlua Creamy Fudge

Yield: 3 servings

1 1/3 cups granulated sugar
1 (7 ounce) jar Marshmallow Cr?me
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahl?a
1/4 teaspoon salt
2 cups semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 teaspoon vanilla extract

Line 8-inch square baking pan with foil. In 2 quart saucepan, combine sugar, Marshmallow Cr?me, milk, butter, Kahl?a and salt. Bring to a rapid boil, stirring constantly for 5 min. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla extract. Turn into prepared pan. Refrigerate until firm.

To serve, cut in squares.

Makes about 2 3/4 pounds.

Chocolate Nut Candy Cups

Chocolate Nut Candy Cups

1 cup milk chocolate chips
1 teaspoon vegetable shortening
1 cup broken pecans or walnuts

In a medium microwave safe bowl, place the chips and shortening and microwave on HIGH (100%) for 1 to 1 1/2 minutes or until smooth when stirred. Stir in the nuts. Spoon heaping teaspoonfuls of the mixture into 1-inch paper candy cups or paper lined mini muffin cups, filling each cup half full. Refrigerate until firm. Peel off the paper cups, if desired.

Old-fashioned Butterscotch

Old-fashioned Butterscotch

2 cups granulated sugar
2/3 cup heavy cream
2/3 cup water
Pinch of cream of tartar
6 tablespoons butter, cut into small pieces
1/2 teaspoon vanilla extract

Place sugar in a saucepan; add cream and water, and stir until the sugar dissolves. Add a pinch of cream of tartar, place over medium heat and boil the mixture very slowly until it reaches the soft-ball stage ? 240 degrees F on a candy thermometer. Add the butter and boil the mixture until it reaches the soft-crack stage ? 280 degrees F on a candy thermometer.

Remove the pan from the heat and add the vanilla extract. Pour mixture into a deep, buttered 7-inch square pan. When the butterscotch is nearly cold, use the point of a buttered or oiled knife to mark it into bars or squares. When the butterscotch is quite cold and set. Break it up, wrap each piece in wax paper, and keep the candy in an airtight container.

Chocolate Nut Marshmallow Puffs

Chocolate Nut Marshmallow Puffs

2 cups milk chocolate chips
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) jar Marshmallow Cr?me
40 large marshmallows
4 cups coarsely chopped pecans (1 pound)

In a microwave or heavy saucepan, heat chocolate chips, milk and Marshmallow Cr?me just until melted; stir until smooth (mixture will be thick).

With tongs, immediately dip marshmallows, one at a time, in chocolate mixture. Shake off excess chocolate; quickly roll in pecans. Place on wax paper-lined baking sheets. (Reheat chocolate mixture if necessary for easier coating.) Refrigerate until firm. Store in the refrigerator in an airtight container.

Yields 40.

Christmas Cherry Fudge

 

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

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.