Easy Holiday Recipes
Delicious Holiday Food
Chocolate Coconut Candies
3/4 cup mashed potatoes
16 ounce package confectioners' sugar
4 cups flaked coconut
1 teaspoon almond extract
Chocolate Coating:
2 tablespoons soft butter or margarine
2 tablespoons corn syrup
3 tablespoons water
1 package Betty Crocker chocolate fudge frosting mix
1 cup halved pecans
Feature Box
Preparation Instructions:
Mix all ingredients except Chocolate Coating. Drop mixture by heaping
teaspoonfuls onto waxed paper. Roll into balls; chill 1/2 to 1 hour or
until firm. If mixture is too soft to form balls, chill before shaping.
Prepare Chocolate Coating. Using tongs or forks, dip balls in coating,
turning to coat evenly. (Keep coating over hot water while dipping balls.)
Remove balls from coating and place on waxed paper or wire rack. Chill
until firm. About 5
dozen candies.
*If instant mashed potatoes are used, prepare as directed on package
for 2 servings; measure 3/4 cup.
Chocolate Coating: In top of double boiler, mix butter, corn syrup
and water. Stir in frosting mix (dry) until smooth. Heat over rapidly boiling
water 5 minutes, stirring occasionally
Festive Fudge
8 squares Baker's Sweet Chocolate
2/3 cup sweetened condensed milk
1 teaspoon vanilla
chopped nuts (optional)
Preparation Tips:
Melt chocolate with milk over hot water. Blend in vanilla; mix well. Add chopped nuts, if desired. Spread in waxed paper-lined 8 x 4 inch or 9 x 5 inch loaf pan. Chill until firm. Makes 32 candies
Rich Chocolate Fudge
4 cups sugar
1/2 cup Land O Lakes butter
12 ounce can evaporated milk
12 ounce package (2 cups) semi-sweet real chocolate chips
12 ounces sweet baking chocolate
7 ounce jar marshmallow cream
2 teaspoons vanilla
Macadamia Nut:
1 1/4 cups coarsely chopped macadamia nuts
Rocky Road:
1 1/4 cups coarsely chopped walnuts, toasted
30 (3 cups) marshmallows, cut into quarters
Apricot:
1 1/4 cups coarsely chopped dried apricots
Preparation Tips:
In 4 quart saucepan combine sugar, butter and evaporated milk. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil, 10 to 14 minutes. Reduce heat to medium; boil, stirring constantly, until candy thermometer reaches 228 degrees or small amount of mixture dropped into ice water forms a 2 inch soft thread, 6 to 7 minutes. Remove from heat, gradually stir in chocolate chips and chocolate until melted. stir in marshmallow cream and vanilla until well blended.
For Macadamia Nut Fudge, stir in 1 cup nuts. Spread into buttered 13x9 inch pan. Sprinkle with remaining 1/4 cup nuts.
For Rock Road Fudge, stir in 1 cup nuts, then stir in marshmallows, leaving marbled affect. Spread into buttered 13x9 inch pan. Sprinkle with remaining 1/4 cup nuts.
For Apricot Fudge, stir in apricots. Spread into buttered 13x9 inch pan.
Cool completely at room temperature. Cut into 1 inch squares. Store covered in cool place. Makes about 9 to 10 dozen pieces.