Christmas Candy

                                                            This is a platter of Christmas candy, so I am just going to make a list of everything that is on this platter instead of doing several posts. with a platter like the one that I maid you can take it to Christmas party's or a New Years Eve party and have enough for everybody.

• Almond Roka
• Divinity
• Chocolate Fudge
• Peanut Butter Fudge
• Peanut brittle
• cherry kiss cookies

 Almond Roca:

Sorry but I am not aloud to share this recipe because it is a family secret from my that has been passed down through the generations. Also my mother would probably never forgive me for sharing it.

 

Divinity:

2 ½ cups sugar

½  cup light corn syrup

½  cup water

¼  teaspoon salt

2 egg whites

1 teaspoon vanilla

½  cup chopped pecans (optional) or ½ broken candy cane (optional) or ½ cup cherries (optional)

 In a 2 quart saucepan combine sugar, corn syrup, water, and salt. Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.

 Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form. When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer. Add vanilla and beat until candy holds its shape, 4-5 minutes.

 

Chocolate Fudge:

  4 cups granulated sugar

24 marshmallows

2 tablespoons water

1 large can evaporated milk

18 ounce chocolate chips

2 teaspoon vanilla extract

½ pound butter or margarine

Melt sugar, marshmallows, water and milk, then boil 10 minutes, stirring constantly to avoid scorching. Add chocolate chips, vanilla extract and butter or margarine. Beat only until of pouring consistency. Pour into a buttered 13 x 9-inch pan

I prefer to use a candy thermometer and cook to 240^o. If raining might need to cook longer.

Peanut Butter Fudge:

 

Sorry once again I am not allowed to give this recipe out.  

 

Peanut Brittle:

½ cup Karo

1 cup sugar

1 cup peanuts

1 tablespoon butter or margarine

1 teaspoon almond or vanilla extract

1 teaspoon baking soda

In two (2) quart kettle mix together sugar and Karo.  Cook 4 minutes on high.  Stir in peanuts.  Cook 3 minutes on high.  Stir in vanilla and butter.  Cook 1 minutes on high.  Gently stir in baking soda.  Pour onto buttered cookie sheet.  Cool and break into pieces.

 

Cherry Chocolate Kisses:

 

 1 cup unsalted butter softened but still cool ******* Very Important

1 cup powdered sugar

1/8 teaspoon salt

2 teaspoons maraschino cherry “juice”

1/4 teaspoon almond extract

2 and 1/4 cups all-purpose flour

1/2 cup maraschino cherries, chopped

Granulated sugar, for sprinkling the cookies

36 milk chocolate kisses, unwrapped

 Preheat the oven to 325^o.

In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt. Add the cherry juice and the almond extract until combined.

 With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed. Increase the mixer speed to medium and add the cherries.

 Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart. Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick. Sprinkle each cookie with a little granulated sugar.

Bake the cookies until the bottoms are lightly browned, about 14 minutes. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center. Transfer the cookies to a wire rack to cool completely.

 

Servings: approximately 36 cookies