Let’s have a Holiday Recipe Share

I just finished a second batch of English Toffee, one of my favorites. As I stood in the kitchen stirring, I realized that sharing recipes is one of my favorite Holiday traditions.

The Recipe Share began with Mom and Grandma but quickly expanded to Aunt Fannie and Aunt Memi. Each of these wonderful women have lived on during each Holiday Season as I once again savor the delicious candies they brought to the table…much like the Wise Men brought gifts to the stable.

What could be a better reflection of Christmas than passing on these treasures for everyone to enjoy!

Fudgie Chocolate Truffles

 ¾ cup butter                            ¾ cup cocoa                            1 can condensed milk

2-3 Tbsp rum                           ¾ c finely chopped nuts

Additional nuts or cocoa

Melt butter in a heavy 2-quart saucepan over low heat. Add cocoa; stir until smooth. Blend in sweetened condensed milk; stir until the mixture is thick, smooth, and glossy, about 5 minutes.

Remove from heat. Stir in rum and finely chopped nuts. Pour mixture into a flat pan.  Refrigerate until firm, for about four hours.  Shape into 1 ¼ inch balls; roll in nuts or cocoa.  Refrigerate until firm, for about two hours—store, covered, in the refrigerator. The recipe makes about three dozen.

Peg’s Ultimate Milk Chocolate Mocha Truffles

This Recipe Share is everyone’s favorite!

 2 (12 oz) pkg milk choc chips                         3 Tbsp instant coffee granules

1 (8oz) pkg cream cheese, softened               2 tsp water

1 lb or more chocolate or white candy coating

Place chocolate chips in a microwave-safe glass measuring cup.  Heat in 15-second intervals until melted.  Stir occasionally.

Add the cream cheese and stir. Dissolve the coffee granules in two tablespoons of water and stir into the chocolate mixture, mixing well. Chill in the refrigerator for 12 ½ – 2 hours until firm enough to form 1-inch balls, then chill again on a cookie sheet covered with wax paper until firm.

Melt about six squares of the candy coating. Using toothpicks, dip and coat truffle centers. Let excess coating drip back and set the truffles on wax paper to harden. After they harden, several stripes of the contrasting color of the candy coating can be added.

Grandma Ginny’s Peanut Butter Fudge

 I was almost sixty years old before Mom finally shared her recipe for peanut butter fudge. It was one of the most closely guarded secret recipes of my childhood. She would be thrilled to know her favorite Christmas recipe has been shared with the world.

2 cups sugar                            2/3 cup milk

Add:

1 cup marshmallow cream      1 cup peanut butter                 1 tsp vanilla

This will get hard quickly.  Pour on a buttered plate.

English Toffee

 In a skillet on med-high heat, cook:

2 Sticks of butter                    3 Tbsp water                           1 cup sugar

Cook until caramel-colored, stirring constantly.  Add 1 tsp vanilla.  Stir.  Pour onto a buttered cookie sheet.  Sprinkle chocolate chips or Hershey Bar pieces onto hot candy.  When melted, spread with a knife.  Sprinkle finely chopped nuts on the top.  When the candy is cool break into irregular pieces.  Store covered.

Fanny’s Caramels

If you liked the previous recipes, you’ll love this one. Caramels are my best Christmas memory. Fannie, Sam, Barabara, Donna, Mary and me all in the kitchen mixing and wrapping for an entire afternoon!

1 cup butter                             2 ¼ cup brown sugar               1 cup light Karo

1 can condensed milk              Dash salt                                 1 1/2 tsp vanilla

Place butter in a large glass mixing bowl.  Microwave for 1 minute on roast to melt.  Blend in the rest of the ingredients (except vanilla). Cover tightly with plastic wrap—microwave on high for 10 minutes.  CAREFULLY remove the plastic wrap and stir.  Microwave uncovered for an additional 8 minutes (9 minutes on my newer microwave) on medium-high heat, which is #6 on my microwave (until soft ball forms in cold water or candy thermometer indicates the soft-ball stage has been reached.  Add vanilla and pour into a buttered cake pan.  Cool.  Cut and wrap pieces in plastic wrap or waxed paper. Store in refrigerator.

White Cherry Fudge

2 cups sugar                            ¼ pound butter                        ½ c milk

¼ c white Karo syrup              ¼ tsp salt                                 1 c Candied Cherries

½ c Chopped walnuts             1 tsp vanilla

Combine all ingredients in a saucepan except the cherries and nuts. Stir constantly. Bring to a boil. When at a full rolling boil, cook for an additional two minutes. Remove from heat and add 1 tsp vanilla. Beat with an electric mixer until cool, dull (not glossy), and thick. Add 1 cup of chopped candied cherries and ½ cup of chopped nuts. Drop by teaspoonfuls onto foil or waxed paper.

Missy’s Oreo Truffles

Not only was the white cherry fudge popular, but Missy’s Oreo Truffles were a big hit, too!

1 pkg Oreo cookies

1 Package of Baker’s (semi-sweet) chocolate

Bar of cream cheese

Bakers’ white chocolate (optional for decorating)

Crush Oreos and mix with softened cream cheese until well-blended. (This makes about 42 balls.) Dip into melted chocolate bark and place on cookie sheet in refrigerator until hardened.

Pecan Praline Morsels – Paula Deen

 2 cups whole pecans

½ cup packed light brown sugar

4 Tbsp heavy cream

Preheat oven to 350 degrees.  Combine all ingredients in a medium bowl.  Spread into a square baking pan sprayed with cooking spray.  The, bake for 20 minutes or until coating is dry and slightly crystallized, stirring once.  Remove from oven to cool and stir once more.  Store in an air-tight container.

Happy Holidays!

Remember to share a favorite recipe with your friends during this special season of the year. They may help carry your traditions down in their families. Isn’t sharing and caring what all this is about?

Feel free to share one of your favorite candy recipes in the comments.