We did it! We finished our teacher gift candy-making marathon. Two sessions of Christmas pretzels (where the kids would name each teacher who got each pretzel. "This one is for Mrs. Director. And Mrs. Teacher . . . "), plus chocolate dipped apricots, rocky road with cherries instead of nuts, and two batches of peppermint bark (their favorite because of the smashing of the candy, even if Bud said it was too spicy to eat). And then, in the evening I made toffee (too dangerous with boiling sugar in butter. And, as always, fond memories of the deceased coworker whose recipe it was) and double-decker fudge (ditto, plus it has off-limits peanut butter) and butter mints (which I just thought the kids would think were boring). The butter mints were the new candy for me and I loved kneading the crumbly mess into this light yellow, soft dough with this incredible smell. But it made 200+ mints, which took up a lot of time this evening. Still, they came out wonderfully and I'll definitely make them again. Thank goodness for Google though, because, when my oil wouldn't "drop," I managed to discover that 20 drops of peppermint oil equals 1/5th of a teaspoon! Now, we just have to assemble the tins and finish the cards for everyone. The kids are really looking forward to delivering them. And that was the goal, to share a little of our holiday joy with everyone.
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I. B.'s Easy English Toffee
1 stick (1/2 cup) butter
1 cup sugar
Cook in saucepan. Stir until mixture changes color; it’s done when mixture turns caramel color (the butter will separate out; stir until it is reabsorbed).
Pour on greased cookie sheet. Spread out as best you can.
Sprinkle on about ¼- ½ cup chocolate chips. Sprinkle on ¼- ½ cup nuts.
Refrigerate.
Break into pieces.
Easy Rocky Road
2 cups (12 oz. package) chocolate chips
¼ cup butter or margarine
2 tablespoons shortening
3 cups miniature marshmallows
½ cup coarsely chopped nuts—we used 10 maraschino cherries instead!
Butter 8 inch square pan. In large microwave-safe bowl place chocolate chips, butter, and shortening; microwave at medium for 5 to 7 minutes or until chips are melted and mixture is smooth when stirred. Add marshmallows and nuts; blend well. spread evenly into prepared pan. Cover; cill until firm. Cut into 2 inch squares. About 25 squares.
Double-Decker Fudge
About 2 pounds fudge.
1 cup Reese’s Peanut Butter chips
1 cup chocolate chips
2 ¼ cups sugar
7 oz. (1 jar) marshmallow crème
¾ cup evaporated milk
¼ cup (1/2 stick butter)
1 teaspoon vanilla extract
Line 8 inch square pan with foil, extending foil over edges of pan. In medium bowl, place peanut butter chips. In second medium bowl, place chocolate chips. In heavy 3-quart saucepan, combine sugar, marshmallow crème, evaporated milk, and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 5 minutes, stirring constantly. Remove from heat; stir in vanilla. Immediately stir half of the hot mixture (1 ½ cups) into peanut butter chips until chips are completely melted; quickly spread into prepared pan. Stir remaining hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. Cool to room temperature; refrigerate until firm. Use foil to lift fudge out of pan; peel off foil. Cut into 1-inch squares. Store in tightly covered container at room temperature.
Peppermint Bark
Makes about 32 pieces
12 oz. white baking chips
½ cup crushed peppermint candies or candy cane
Microwave white baking chips 1 minute and then in additional increments of 20 seconds, stirring after each, until almost melted. Stir until completely melted.
Add crushed peppermint candies, stirring until mixed. Spread mixture thinly onto aluminum foil-lined cookie sheet.
Refrigerate 1 hour or until firm. Break into pieces.
Miss B's Butter Mints
1 pound confectioners sugar
1 stick butter plus 2 tablespoons
20 drops oil of peppermint (get at pharmacy)
Cream together sugar and butter. Add peppermint oil. Mix together with hands. When together, knead for 5 minutes. Add a few drops of food coloring if desired to any portion of mixture. Snip off size of mint desire (I like the size of a marble). Place on a cookie sheet or flat surface and press down with a fork. These will keep for weeks in the refrigerator, or they may be frozen.
Our “Christmas Pretzels”
mini pretzels (or whatever pretzel you like; big sticks are pretty but the chocolate ratio isn't always good)chocolate chipssprinkles/jimmiesMelt the chocolate chips in the microwave (1 minute; stir; 30 seconds; stir; and the last two steps until almost melted--they will melt when stirred. Don't over microwave.) Dip pretzels in chocolate. Roll in sprinkles. Let dry on rack or aluminum foil. Store in airtight container.Or just eat them all right then.
Chocolate-Dipped Apricots
See above recipe, but use dried apricots instead of pretzels, without the sprinkles or jimmies.
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