Monday, December 22, 2008

making a list...

and checking it TWICE. Can you believe Christmas is almost HERE??? I am both excited and a little nervous that I may not get everything done I want to before it arrives. I wonder how Santa deals this time of year?!

I got my first round of making treats and delivering them out of the way this weekend. Round one went to all family and friends leaving town and/or those who live on the other side of town. Now it is time to get to baking again and get those closest to me (in vicinity). Round three will go to those I missed before they skipped town. Whew! Baking is a lot of work. But, I really can't complain as I love to do it, eat it along the way, and give the majority of it away:)

First Round:

I got the boxes from Martha's new Walmart line.


Fantasy Fudge (there seem to be a few different recipes circulating out there all called 'Fantasy Fudge.' This is my fav):
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
12 oz. semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 tsp vanilla
1 cup chopped nuts (optional)

Melt sugar, margarine and milk in saucepan. Bring to boil stirring constantly until candy thermometer reaches 234 degrees. remove from heat and stir in chocolate chips, marshmallow cream, vanilla, and nuts. Pour into 9x9 pan lined with wax paper.

Almond Roca:
King Size Hershey Bar, grated
4 oz. slivered almonds, chopped fine (optional)
1/2 cup butter
1/2 cup margarine
1 1/2 cup granulated sugar

Sprinkle a fine layer of chopped almonds in the bottom of a 9x9 pan. Sprinkle half of the grated chocolate over the almonds. In heavy saucepan over medium heat cook butter, margarine, and sugar mixture stirring constantly. Cook until candy thermometer reaches about 300 degrees and mixture is a caramel color. Drizzle over chocolate and nuts. Sprinkle remaining chocolate over top, then almonds. Let cool and break apart with butter knife.

1 cup butter
2 cups sugar
14 oz. sweetened condensed milk
1 cup light corn syrup
1/8 tsp. salt
1 tsp. anise extract

Line 9x9 pan with greased tin-foil.

Melt butter over low heat in heavy 3 qt pan. Add sugar, sweetened condensed mil, corn syrup and salt. Mix well. Cook over medium heat, stirring constantly until candy thermometer reaches 244 degrees (firm ball stage). Add anise. Stir to mix. Quickly pour candy into prepared ban. Let cool several hours until firm. Cut into small squares and wrap with wax paper.

Up next: Caramel Popcorn and Mint Brownies

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