Make homemade Christmas candy to indulge
your sweet tooth or delight friends with gifts
of these scrumptious homemade candies.
Caramelized pecans are sugar coated nuggets with a rich, delicious taste.
Bet you can't eat just one!
What you'll need;
vegetable cooking spray
1-teaspoon vanilla extract
1/4-teaspoon cream of tarter
2-cups pecan halves
air tight container
heavy medium sized saucepan
Step 1...Spray a sheet of aluminum foil and 2 forks with cooking spray.
Step 2...In the saucepan combine, sugar, water, vanilla, and cream of tarter. Cook over
medium-low heat; stirring frequently, cook for about 10 minutes.
While cooking use a pastry brush dipped in hot water to wash down any sugar crystals
that form on the sides of the saucepan.
Step 3...Stir in the pecans and increase the heat to medium. Stirring occasionally, cook
for about another 10 minutes or until the sugar begins to caramelize.
Stirring constantly, cook 1 to 2 minutes until sugar is caramelized and pecans are golden
brown. (Watch very closely to prevent from burning).
Step 4...Spread on aluminum foil. Use the forks to separate the pecans, allow to cool.
Store in an air tight container.
Makes about 2-1/2-cups caramelized pecans.
This recipe does not work well if doubled.
Raspberry Fudge Balls
1-8 ounce package cream cheese, softened
1-6 ounce package semi-sweet chocolate chips, melted
3/4-cup vanilla wafer crumbs
1/4-cup raspberry preserves, strained
finely chopped almonds
Combine cream cheese and chocolate, mixing well
until blended. Stir in crumbs and preserves. Chill
for several hours or overnight. Shape into 1-inch balls
roll in almonds, cocoa, or sugar. Or a dozen of each.
Makes about 3 dozen.
Coconut Rum Balls
4-cups vanilla wafer crumbs
1-cup finely chopped nuts
1-can sweetened condensed milk
1/2-cup rum, or use 1/2-cup water and 1-teaspoon rum extract
Combine crumbs, coconut, and nuts in a medium bowl. Stir
in sweetened condensed milk and rum, mix well.
Shape into 1-inch balls and roll in confectioners' sugar.
Store covered in the refrigerator. Roll again in sugar
just before serving.
Foolproof Dark Chocolate Fudge
3-6 ounce packages semi-sweet chocolate chips
1-14-ounce can sweetened condensed milk
1/2 to 1-cup chopped nuts
1-1/2-teaspoon vanilla extract
dash of salt
In a heavy saucepan over low heat, melt chocolate chips
with the sweetened condensed milk and salt.
Remove from heat; stir in nuts and vanilla. Spread
in a wax paper lined 8-or-9-inch square pan. Chill
for 2 hours or until firm. Turn fudge out onto cutting
board, remove wax paper and cut into squares.
Store loosely covered at room temperature.