Christmas Goodies

The few weeks leading up to Christmas my mother and I made A LOT of Christmas goodies. I thought I would share with you some of our favorites.

CREAMY DREAMY FUDGE

4 C sugar
1 can evaporated milk
1 C butter
2 large Hershey Chocolate Candy Bars
1 12 oz package milk chocolate chips
1 7 oz jar marshmallow cream

1. Put the sugar, milk and butter into a large sauce pan.
2. Stir it all together over medium high heat. Bring it to a boil while you continue stirring.

Once the mixture has reached a "hard boil" (this means it keeps boiling, even while you are stirring) continue cooking for 5 minutes while you stir.
3. Remove the pan from the heat. Stir in the Hershey Chocolate Bars, Chocolate Chips and Marshmallow Cream. Mix it well so that all the ingredients are well combined.
4. Pour the fudge into a buttered 9x13 pan.
5. Let the fudge set and cool for about 1 hour. After it has cooled down you can cover the pan with plastic wrap and store it in the fridge. It also freezes really well.

Caramels! Rich and Buttery

Yield: 1 jelly roll pan (about 130 caramels) 1 cup butter 2 cups packed brown sugar 1 cup light corn syrup 1 can (14 oz) sweetened condensed milk 1 tsp vanilla extract 1. Melt the butter in a large sauce pan. 2. Add your brown sugar. Stir it all around until it dissolves. 3. Add the sweetened condensed milk. 4. And the corn syrup. 5. Now bring the mixture to a boil, while stirring. Stirring is key here. Don't stop stirring. 6. The mixture will need to boil for 20-30 minutes or until the temperature on your candy thermometer reads between 235-240. HOWEVER...I have found candy thermometers to be a bit sensitive and inaccurate at times. Most of the time when I make candy I don't even use one. There is a little trick I will show you. Ice water is going to be your pal. When you are approaching 230 degrees on your candy thermometer, dip your spoon into the caramel, then into the ice water. Let it hang out for just about 10 seconds or so. Then press your finger into the caramel. If the candy holds the finger indentation. 7. Remove your caramel from the heat and add some vanilla. Stir until well combined 8. Pour the caramel into a buttered jelly roll pan. Let the caramels cool and set. This should take about 30 minutes.9. I like to cut them with a pizza wheel. Scissors also work well. 10. Cut yourself up some wax paper and you are set to wrap your fabulous caramels.. M and M Sugar Cookies 1 C butter, softened 1 1/2 C sugar 2 eggs 1 1/2 t vanilla 3 C flour 2 t baking powder 1 t baking soda 2 t cream of tartar dash of salt 1 medium bag (12 oz) M and M's 1. In a stand mixer, or with hand held beaters cream the butter and sugar for about 3 minutes, or until fluffy. 2. Add the eggs and vanilla and mix for 2 more minutes. 3. In a separate small mixing bowl combine all dry ingredients. Add to the butter mixture and mix until well combined. 4. Pour in your M and M's and mix just until combined. Don't mix too long here guys and gals... 5. Form into round balls (about 2 inches in size) and lay onto a cookies sheet. I like to smash the dough down just a little bit with the palm of my hand. 6. Bake at 350 for 8 minutes (about 6 minutes at 325 in a convection oven) or until you see the cookies start to crack. Take them out of the oven and let them finish cooking on the hot sheet for about 5 minutes. 7. Remove from the cookie sheet onto a wire rack to finish cooling. CRUNCHY PEANUT BUTTER BALLS 1 cup peanut butter* 1 (7 ounce) jar marshmallow creme 1 1/2 cups crisp rice cereal 1 1/2 cups semisweet chocolate chips 4 teaspoons shortening Directions In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted;stir until smooth. Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set. York Peppermint Patty Brownies Yield: 40 small brownies, they are very rich...cut them small Time: 45 minutes + refrigerate overnight 1 C butter + 1T to coat the pan 8 -1 oz squares unsweetened chocolate 5 eggs 3 3/4 C sugar 2 t vanilla 1/2 t salt 1/2 t almond extract 1 2/3 C flour 1 C semi sweet chocolate chips 2 bags York Peppermint Patties (the generic brand has been known to make this recipe flop. I would advice buying the good stuff) 1. Line the bottom of a 9x13 pan with tin foil and grease it with butter. 2. Microwave the unsweetened chocolate and butter for 30 seconds at a time, stirring after each cooking interval. Keep cooking and stirring until the chocolate and butter are melted. Set aside. 3. In a mixing bowl (or in your stand mixer) beat the eggs, sugar, vanilla, salt and almond extract for 3-4 minutes. 4. Add the melted chocolate mixture and flour. Mix until incorporated. 5. Stir in the chocolate chips. 7. Spread half of the batter into the buttered pan. 8. Unwrap your peppermint patties and line them up over the top of the bottom layer of batter. 9. Cover the patties with the second half of the batter. 10. Bake at 425 for 23 minutes. This part is a little tricky. Stick a knife in the top layer of brownie and be sure that it comes out clean before you take them out of the oven. 11. Cool on a wire rack and then refrigerate at least 6 hours. NANIMO BARS 1st layer--melt ingredients together in saucepan 1/2 c. butter 1/4 c. sugar 5 T. cocoa *Remove from heat and add: 1 egg 1 3/4 c. graham crumbs 3/4 c. coconut 1/2 c. walnuts (optional) *Press into greased 9x13 pan *While mixing 2nd layer, put this in the freezer 2nd layer--mix in mixer 1/2 c. butter, softened 3 T milk 2 T custard powder (or I substitute vanilla pudding powder) 2 c. icing sugar *Spread over 1st layer and then put in the fridge while making 3rd layer 3rd layer: 1 1/3 c. chocolate chips 4 T butter * Melt over LOW heat. If mixture is too thick, add a little milk--it will spread much better. *Spread over 2nd layer and refrigerate. These are sooo yummy. They also freeze well. Enjoy!