CANDY MAKING A FAMILY TRADITION!

CANDY MAKING A FAMILY TRADITION

It is a tradition in the family to get together the second Thursday in December to make our Christmas Candy for ourselves and gift giving…Each one has a candy recipe to bring already made and then we make up a few while we are all together…It is a fun time for all.
My son Pat has to bring Nut Goodie Bars.

NUT GOODIE BARS

INGREDIENTS:
1 12oz package Semi-Sweet Choc chips
1 120z package Butterscotch Chips
2 cup creamy peanut butter
1 cup butter
¼ cup vanilla pudding mix (NOT INSTANT)
1 cup whipping cream
1 teaspoon maple flavoring
2 pounds powdered sugar
1 12oz package Spanish Peanuts
11”x16” buttered jelly roll pan or 2-9”x13” pans

DIRECTIONS:
Melt first 3 ingredients in a double boiler
Pour ½ of the mixture in buttered pan & cool until set
Boil butter, pudding mix & whipping cream for one (1) minute
Add maple flavoring and powdered sugar
Spread over chocolate already in the pan
Add peanuts to remaining chocolate mixture and pour over top
Cool till set and cut into small squares.

Cathy Sue brought Mexican Candy…My Aunt Sue use to make it all the time for the holidays!

MEXICAN CANDY

INGREDIENTS:
2-1/2 cups sugar
1 cup milk
½ cup butter
1 cup chopped nuts
1 teaspoon vanilla

DIRECTIONS:
In a small heavy duty saucepan combine 2 cups of the sugar, milk & butter.
Over medium heat bring to a boil; remove from heat.
Put remaining ½ cup sugar in a large cast iron skillet and stir with a wooden spoon (make sure to use wooden spoon) over medium heat until sugar is melted and caramelized to a golden brown color.
Slowly add boiled mixture to caramelized sugar stirring constantly.
Cook over low heat stirring until mixture begins to boil.
Cook stirring frequently until it reaches soft ball stage (240%).
Remove from heat; add nuts and vanilla.
Beat until mixture loses it’s gloss and will hold it’s shape when dropped from a spoon.
Drop by teaspoonfuls on wax or parchment paper; let sit till firm.

When we were all together we made the Caramel Krispies…They were messy but are so good and the kids have fun making them.

CARAMEL KRISPIES

INGREDIENTS:
1 14oz package Kraft Caramels
1 can sweetened condensed milk
1 stick butter
2 packages large marshmallows
Rice Krispies or chopped nuts

DIRECTIONS:
Unwrap caramels and put into top of a double boiler.
Melt caramels, condensed milk & butter.
Put Rice Krispies on a cookie sheet
Dip marshmallows into caramel mixture & then roll in Rice Krispies
Place on wax paper lined cookie sheets or cardboard and place in a cool place until set.

CHRISTMAS ALMOND BARK

This is such a colorful bark and one of the easy ones to make!

INGREDIENTS:
2 packages almond bark, melted
2 cups crunchy peanut butter
4 cups Rice Krispies
2 cups miniature marshmallows
1 cup nuts
½ cup candied red cherries, cut up

DIRECTIONS:
Mix all ingredients and spread on a parchment/wax paper covered jelly roll pan.
When cool and set brake into bite size pieces.

COCONUT JOYS

Chewy coconut is topped with whole toasted almonds and covered in chocolate, just like your favorite candy bar.


INGREDIENTS:
½ cup (1 stick) b utter
2 cups powdered sugar
3 cups coconut
2 squares (2oz) unsweetened chocolate, melted
3/4 cup whole toasted almonds

DIRECTIONS:
Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray
Melt butter in a sauce pan over low heat.
Remove from heat; add powdered sugar and coconut.
Mix well.
Shape rounded teaspoons of mixture into balls
Make indent in center of each and place on prepared cookie sheet
Put an almond in the center of each one
Place the pan in the refrigerator to set the candy, about 1 hour. Once firm, remove from the refrigerator and Using dipping tools or two forks, immerse the coconut bar completely in the chocolate and then bring it up, dragging it on the lip of the bowl to remove excess chocolate. Place it on the cookie sheet and repeat with the remaining candy.
**Make sure you measure correctly and use fresh bag of coconut**