Christmas Recipes

Recipes for Christmas – Holiday Recipes

Christmas Recipes – Christmas Fudge December 16, 2007

Christmas Fudge
2 cups sugar
1 cup light cream
1/4 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 cup marshmallows, miniature
1 teaspoon vanilla extract
1/2 cup pecan halves
1/3 cup candied cherries, chopped
1/3 cup green candied cherries, chopped

Combine sugar, cream, butter, syrup and salt in a heavy saucepan.
Bring to a gentle boil over low heat. Cook, stirring constantly,
until sugar melts. Continue cooking, stirring occasionally, until
mixture reaches 240 degrees on candy thermometer. This is the soft
ball stage. Remove from heat; stir in marshmallows and vanilla.

Stir until marshmallows melt and candy starts to lose its gloss. Stir
in pecan halves and chopped cherries. Continue stirring until candy
starts to set.

Pour into buttered 8-inch square pan. Cool, then cut into squares.

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Double Decker Fudge November 28, 2007

DOUBLEDECKER FUDGE

2 c. (12 oz. pkg.) Reese peanut butter chips, divided

1/4 c. butter, melted

1/2 c. cocoa

1 tsp. vanilla

4-1/2 c. sugar

12 oz. can evaporated milk

1 jar marshmallow creme

1/4 c. butter

Line 13x9x2 inch pan with foil. Place 1 c. peanut butter chips in

medium bowl, set aside. In second medium bowl, blend 1/4 c. melted

butter, cocoa and vanilla until smooth. Add 1 c. peanut butters

chips. In heavy, large pan, combine sugar, M.M. creme, evaporated

milk and 1/4 c. butter. Cook, stirring constantly, over medium heat

until mixture comes to a rolling boil and stir 5 minutes. Remove from

heat, immediately add half of hot mixture to bowl with peanut butter

chip only. Pour remainder into cocoa mixture, stir to blend. Beat

peanut butter mixture until chips are completely melted, spread

evenly in pan. Beat cocoa mixture until chips are melted and mixture

thickens. Spread evenly over peanut butter layer. Let cool, remove

from pan. Remove foil. Cut into squares. Store in airtight container.

Makes 4 lbs.

 

No fail Fudge November 25, 2007

Ingredients

3 (6-ounce) packages semi-sweet chocolate chips (3 cups)

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)

Dash salt

1/2 to 1 cup chopped nuts

1 1/2 teaspoons vanilla extract

Instructions

In heavy saucepan, over low heat, melt chips with Sweetened Condensed Milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into waxed paper lined 8- or 9-inch square pan.

Chill  2 hours or until firm.

Turn fudge onto cutting board; peel off paper and cut into squares.

Store covered in refrigerator.

 

Christmas Recipes – Eggnog Fudge November 5, 2007

Eggnog Fudge

1/8 cup butter, chilled

3 cups sugar

1 cup eggnog

6 ounces white chocolate chips

1 1/2 cup mini-marshmallows

1 cup almonds, chopped

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Line a 9″ x 9″ pan with aluminum foil and set aside.

Spray the sides of a large saucepan with butter-flavor

non-stick spray. Add the eggnog and sugar, and bring to

a rolling boil over medium to medium-high heat, stirring

constantly. Boil for two full minutes. Fold in the marshmallows,

cinnamon, and nutmeg. Bring back to a rolling boil for another

6 minutes, stirring constantly. The mixture will start to turn

brown, which is normal, but if you see brown flakes in the

mixture then turn down the heat a little. Remove from heat

and add the butter, chips, and nuts. Stir until thoroughly

mixed or until the mixture starts to lose its glossy appearance.

Pour into prepared pan. Cool at room temperature. Remove from pan,

remove foil, cut into squares.

 

Christmas Recipes – No Fail Fudge October 22, 2007

Ingredients

3 (6-ounce) packages semi-sweet chocolate chips (3 cups)

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)

Dash salt

1/2 to 1 cup chopped nuts

1 1/2 teaspoons vanilla extract

Instructions

In heavy saucepan, over low heat, melt chips with Sweetened

Condensed Milk and salt. Remove from heat; stir in nuts and vanilla.

Spread evenly into waxed paper lined 8- or 9-inch square pan. Chill

2 hours or until firm.

Turn fudge onto cutting board; peel off paper and cut into squares.

Store covered in refrigerator.

 

Christmas Fudge September 9, 2007

2 cups sugar
1 cup light cream
1/4 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 cup marshmallows, miniature
1 teaspoon vanilla extract
1/2 cup pecan halves
1/3 cup candied cherries, chopped
1/3 cup green candied cherries, chopped

Combine sugar, cream, butter, syrup and salt in a heavy saucepan.
Bring to a gentle boil over low heat. Cook, stirring constantly,
until sugar melts. Continue cooking, stirring occasionally, until
mixture reaches 240 degrees on candy thermometer. This is the soft
ball stage. Remove from heat; stir in marshmallows and vanilla.

Stir until marshmallows melt and candy starts to lose its gloss. Stir
in pecan halves and chopped cherries. Continue stirring until candy
starts to set.

Pour into buttered 8-inch square pan. Cool, then cut into squares.

 

Sugar Free Cream Cheese Fudge September 6, 2007

Healthy Christmas Recipe

16 ounces cream cheese, softened
2 ounces unsweetened chocolate (squares)
1/2 cup sugar substitute (Equal, Aspartame, Splenda)
1 teaspoon vanilla extract
1/2 cup chopped pecans

In a small mixing bowl, beat the cream cheese, chocolate, sweetener
and vanilla until smooth. Stir in pecans. Pour into 8-inch square
baking pan lined with foil.

Cover and refrigerate overnight.

Cut into 16 squares. Serve chilled.