Holiday Fudge

Holiday Fudge
Author: 
Recipe type: Dessert
 
Ingredients
  • 4 C. Sugar
  • 1⅔ C. Evaporated Milk
  • ½ C. butter
  • 1 pint marshmallow cream
  • 12 oz. semi sweet chocolate pieces
  • 1 tsp. vanilla
  • 1 C. nuts (optional)
Instructions
  1. Cook sugar, milk and butter until it reaches the soft ball stage (236 F).
  2. Remove from heat and remaining ingredients.
  3. Beat until all of the chocolate pieces have melted.
  4. Pour into a greased 13x9x2 inch pan.
  5. Cool and cut into pieces.

 

Granny’s Peanut Brittle

Granny’s Peanut Brittle
Recipe type: Candy
 
Ingredients
  • 3 cups granulated sugar
  • 1 cup water
  • 1 cup white Karo syrup
Instructions
  1. In a large saucepan, combine sugar, water and Karo syrup.
  2. Using a candy thermometer, Cook to 250 degrees F. , add raw peanuts and stir.
  3. Bring to 325 degrees F. and remove from heat.
  4. Add 2 Tbsp butter 1½ tsp vanilla ½ tsp salt Stir.
  5. Add 1 Tbsp soda and pour into buttered pan.
  6. Allow to cool completely and crack into pieces.

 

CHOCOLATE RUM BALLS

CHOCOLATE RUM BALLS
Recipe type: dessert
 
Ingredients
  • 3¼ cups crushed vanilla wafers
  • ¾ cup confectioners' sugar
  • ¼ cup unsweetened cocoa powder
  • 1½ cups chopped walnuts
  • 3 tablespoons light corn syrup
  • ½ cup rum
Instructions
  1. In a large bowl, stir together the crushed vanilla wafers, ¾ cup confectioners' sugar, cocoa, and nuts.
  2. Blend in corn syrup and rum.
  3. Shape into 1 inch balls, and roll in additional confectioners' sugar.
  4. Store in an airtight container for several days to develop the flavor.
  5. Roll again in confectioners' sugar before serving.

 

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies
Author: 
Recipe type: dessert
 
Ingredients
  • ½ C. shortening
  • ½ C. sugar
  • 1 egg
  • 3 tbsp. milk
  • 2 sq. unsweetened chocolate, melted
  • 1¾ C. flour
  • 1 tsp. salt
  • ½ tsp. baking powder
  • Peppermint filling:
  • 3 tsp. milk
  • ¼ tsp. peppermint extract
  • 2 C. confectioners sugar
Instructions
  1. Mix sugar, shortening and egg together thoroughly.
  2. Blend in milk and cooled chocolate.
  3. Blend flour, salt and baking powder and stir in.
  4. Mold into smooth roll about 2 inches in diameter.
  5. Wrap in waxed paper and chill until firm for several hours or overnight.
  6. Heat the oven to 400
  7. With a thin, sharp knife, slice the dough in ⅛ inch slices.
  8. Bake on a lightly greased cookie sheet fir 10-12 minutes.
  9. Cool completely.
  10. Place two cookies together with generous amounts of filling.