Easy Holiday Recipes
Delicious Holiday Food
Chocolate Caramels
2 c Sugar
3/4 c Light corn syrup
1/8 ts Salt
3 Or 4 squares unsweetened chocolate
2 c Light cream
1 ts Vanilla extract
1/2 c To 3/4 cup chopped nuts
Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy
saucepan. Stir constantly until mixture comes to a full foil. Gradually
add remaining cream so that boiling does not stop. Continue cooking, stirring
constantly, to firm-ball stage (248~F.). Remove from heat. Stir in vanilla
extract and nuts. Pour into buttered 8 inch square pan. When cold, turn
out on cutting board and cut into 3/4 inch squares.
Chocolate Christmas Candies
Feature Box
1 c Butter Or Regular Margarine
1/2 c Peanut Butter; Cream Style
2 1/3 c Graham Cracker Crumbs
2 c Confectioners' Sugar; Sifted
2 c Flaked Coconut
1 c Walnuts; Chopped
6 oz Chocolate Chips; Semi-Sweet
1 Paraffin Piece; 2 1/2",Cut Up
Combine the peanut butter and butter in a 2-quart saucepan. Cook, over
medium heat, stirring constantly, until melted. Remove from the heat. Combine
the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in
a bowl. Pour the peanut butter mixture over all then toss until well blended.
Shape the mixture into 1/2-inch balls.
Place on waxed paper lined baking sheets. Cover with aluminum foil.
Chill in the refrigerator. Combine the chocolate chips and paraffin in
the top of a double boiler. Place over hot water and stir until melted.
Dip the balls in the chocolate. Place on waxed paper lined baking sheets
and let stand until the chocolate is set. Cover with aluminum
foil and store in the refrigerator. Makes about 2 lbs of candy.
Chocolate Coconut Candies
1 c Cold or warm mashed potatoes
1 lb Powdered sugar
1 ts Almond extract
1 lb Flaked coconut
12 oz Bag chocolate chips
2 tb Shortening
Mix potatoes, powdered sugar, and almond extract in large bowl. Stir in coconut. Drop by rounded teaspoonfuls onto waxed paper; shape into balls. If mixture is too soft, refrigerate until able to handle.
Heat chocolate chips and shortening over low heat until melted. dip 1 ball at a time until coated; place on waxed paper. Chill balls until firm. Makes about 4 dozen candies.
Chocolate Dipped Candies
Cut 1 pound dipping chocolate into small pieces. Place in upper part
double boiler. Place in lower part, which is 1/4 full of lukewarm water
(120 F). Stir constantly until melted. Beat thoroughly. Place candy on
a fork or confectioner's dipper. Dip one piece at a time into melted chocolate.
When the surface is entirely coated, drain. Place on waxed
paper. Make a swirl over the top. Set in cool place to harden. Caution:
Keep water in double boiler at even temperature. Work in a cool room, free
from steam, if desirable results are to be obtained. Fruits, nuts, mints,
and other candies may be dipped in chocolate.
Chocolate Drop Candy
6 oz Chocolate chips
1 c M&ms
1 c Peanut butter chips
1 c Marshmallows
1 c Roasted peanuts
1 c Raisins
Place chocolate chips in a 2 qt. mixing bowl. Microwave 2-3 minutes
on high (100%). Stir until smooth. Choose any of the other ingredients
to measure 4 cups. Stir into the chocolate chip mixture. Drop by spoonful
onto waxed paper. Cool. Yields 2 1/2 dozen pieces of candy.
Chocolate Nut Brittle
2 c Sugar
1 c Light corn syrup
1/2 c Water
1 ts Salt
2 tb Butter
3 oz Unsweetened chocolate
1 ts Baking soda
2 ts Vanilla
2 c Peanuts
In a heavy saucepan over medium heat bring to boil sugar, syrup, water,
salt, and butter, stirring constantly. Then cookwithout stirring to hard-crack
stage (300 on candy thermometer). Remove from heat. Quickly stir in chocolate,
then baking soda, vanilla and peanuts. Turn into greased jelly-roll pans;
with greased spatula, spread to cover pan. Cool. Turn out of pan onto waxed
paper. With mallet break into irregular pieces.