| |
––––––––
GINGERBREAD FUDGE
Some gingerbready goodness
2 1/2 cups sugar
1/2 cup molasses
1/4 cup dark corn syrup
1 1/2 cups heavy cream
1/2 teaspoon salt
1 tablespoon unsalted butter
2 teaspoons vanilla extract
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Toasted walnuts (optional)
Line a square 8x8 pan with parchment paper. In a medium saucepan, heat sugar, molasses, dark corn syrup, heavy cream and salt for 10 minutes until sugar has completely dissolved. When sugar has dissolved, increase heat and attach candy thermometer. Heat the mixture to 235 degrees Fahrenheit. Keep temperature in a range of 235 to 239 degrees Fahrenheit and boil for 1 minute. Do not stir.
Remove from heat and mix in butter, vanilla, and spices. Do not scrape sides or the bottom of the pan. When thoroughly mixed, pour fudge into square pan and add toppings if desired. Refrigerate for at least 8 hours before cutting. Enjoy!
PEPPERMINT DIVINITY
It ain’t Christmas without it
4 cups sugar
1 cup light corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon peppermint extract
Crushed peppermint
Line a baking sheet with parchment paper. To make the sugar syrup, boil the sugar, light corn syrup, and water until it reaches 265 degrees Fahrenheit. After that, do not stir.
Whip the egg whites until they form stiff peaks. Whip the egg whites on high and slowly add sugar syrup and peppermint extract. Whip for 5 minutes until glossiness starts to fade and candy begins to harden.
Use two spoons to scoop balls onto the parchment paper. Work quickly! Top with crushed peppermint and let candy cool before serving. Enjoy!
CHRISTMAS CRACK
This’ll be gone in a day
Saltines (about 2 sleeves)
1 cup unsalted butter
1 cup brown sugar
2 cups chocolate chips
Your choice of toppings: crushed nuts, crushed pretzels, crushed peppermint, holiday candies, Heath bits, sprinkles
Cover a 9x12 baking sheet with foil and line with saltines (salt side down). In a medium saucepan, mix together the butter and brown sugar. Let the mixture boil for 3 minutes. Pour the butter and sugar mixture over saltines. Spread the sauce gently and place baking sheet in the oven at 325 degrees Fahrenheit for 5-7 minutes.
Pull the baking sheet out of the oven and sprinkle with chocolate chips. Wait an additional 5 minutes for the chocolate to melt. Spread the melted chocolate over the candy and sprinkle with your choice of toppings. Refrigerate for at least one hour.
When the candy is cooled, crack into small pieces. Enjoy!
