Okay, next I promise, no more chocolate, but with the Ghiradelli coupon (and all the Christmas decorations out in stores now!!) I can’t help myself. Here are my FAVORITE holiday candy recipes. I don’t usually buy Ghiradelli chocolate chips, but once a year, when it’s toffee-making time, I splurge! And with these great coupons, my budget is spared a bit!
1 cup coarsely chopped toasted almonds
2 cups butter
2 cups sugar
2 T light corn syrup
3 T water
1 1/2 cups semisweet chocolate pieces
1 cup finely chopped toasted
Line a 9x13x2 baking pan with foil, extending foil over edges. Sprinkle the 1 cup coarsely chopped nuts in pan. Butter sides of a heavy 3 quart saucepan. In saucepan melt butter. Add cuga, corn syrup, and 3 T water. cook and stir over medium heat to boiling. Clip candy thermometer to pan. Cook and stir over medium heat to 280 degrees, doft-crack stage (about 15 minutes). watch carefully after 270 degrees to prevent scorching. Remove saucepan from heat; remove thermometer. Pour mixture into prepared pan. Let stand 5 minutes or till firm; sprinkle with chocolate pieces. Let stand 1-2 minutes.
In large bow
l put 3 packages of chocolate chips (6 oz size), 30 large marshmallows, 1/2 lb. margarine, 2 cups nuts, 2 tsp vanilla.
In a large pan put 4 1/2 cups sugar and 1 large can of evaporated milk. Stir. Put over fire. Let boil 7 to 10 minutes. Pour over things in bowl Mix until melted.
Pour into 9×13 pan. Let stand 24 hours.
PEANUT BUTTER FUDGE
3 cups sugar
3/4 cup margarine (I like Parkay)
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme (I like Kraft)
1/2 cup peanut butter (I like Jif)
1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.
Repeat with remaining ingredients substituting peanut butter and spread over chocolate.
Then, cool at room temperature and cut into squares.
1 lb. good quality chocolate chips (I used Ghirardelli – ½ semi-sweet and ½ bittersweet)
1/2 pint heavy whipping cream
1 tsp. vanilla extract (or other flavoring – mint extract or almond extract or cinnamon)
things to roll truffles in: cocoa powder, powdered sugar, chopped nuts, sprinkles, coconut, be creative!
Melt chocolate chips and heavy cream in a double boiler.
Remove from heat and mix vanilla (or other flavoring) in.
Put in fridge to cool.
When totally cooled and solidified, spoon out balls and roll in your hands.
Roll in whatever coating you desire. Store in an airtight container in the fridge.
That's it! Easy, huh?