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Instructions:
1. Line an 8×8-inch pan with foil and butter the foil.
2. In a heavy saucepan, combine sugar, butter, and evaporated milk. Bring to a rolling boil over medium heat, stirring constantly.
3. Boil for 5 minutes, then remove from heat.
4. Stir in chocolate chips, marshmallow creme, vanilla, and nuts (if using) until smooth.
5. Pour into the prepared pan and let cool completely before cutting into squares.
6. 3. Chocolate-Covered Cherries
Ingredients:
. 1 jar maraschino cherries with stems, drained
. 3 tablespoons butter, softened
. 1 tablespoon light corn syrup
. 1 cup powdered sugar
. 8 oz semisweet or dark chocolate, melted
Instructions:
1. In a bowl, mix butter, corn syrup, and powdered sugar to form a dough.
2. Wrap a small piece of the dough around each cherry, covering completely.
3. Dip each cherry into the melted chocolate and place on wax paper to set.
4. Allow the candies to rest for 1-2 days for the flavors to meld.
4. Peppermint Bark
Ingredients:
. 12 oz white chocolate, chopped
. 12 oz dark or semisweet chocolate, chopped
. ½ teaspoon peppermint extract
. ½ cup crushed peppermint candies
Instructions:
1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate in a double boiler or microwave. Stir in peppermint extract and spread onto the prepared sheet. Chill until firm.
3. Melt the white chocolate and spread it evenly over the chilled dark chocolate.
4. Sprinkle crushed peppermint candies over the top and press lightly to adhere.
5. Chill until completely set, then break into pieces.
5. Divinity
Ingredients:
. 2 ½ cups granulated sugar
. ½ cup light corn syrup
. ½ cup water
. 2 large egg whites
. 1 teaspoon vanilla extract
. 1 cup chopped nuts (optional)
Instructions:
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