Peppermint Bon Bons Recipe

1 lb. Confectioner�s Coating (for dipping)
1/2 C. Whipping Cream
1 1/4 t. Peppermint Extract
Crushed Peppermint Candy

Melt the confectioner�s coating over low heat in a heavy 2 qt. saucepan, stirring frequently. Remove from heat.

Stir in whipping cream and extract. Beat at high speed with an electric mixer until smooth. Chill in freezer for 20 to 30 minutes or until candy is stiff enough to be shaped.

Form candy into balls using 2 teaspoons of the candy per ball. Roll balls in crushed peppermint candies. Place on a cooking sheet and store in the refrigerator.

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Cranberry Chocolate Candy Recipe

1 1/2 C. Fresh Cranberries
1/2 C. Sugar
1 6 oz. package Semisweet Chocolate Chips
1 6 oz. can Evaporated Milk (2/3 C.)
1/2 t. Vanilla
4 C. Graham Cracker Crumbs
2 C. Miniature Marshmallows
1/2 C. Pecans, chopped

In saucepan, combine cranberries, sugar, and 1/2 cup water. Bring to boil; simmer for 3 minutes, or until cranberries are tender but hold their shape. Drain, reserving 2 T. syrup.

Melt chocolate with milk; stir till smooth. Add vanilla. Stir in remaining ingredients, cranberries, and reserve syrup.

Pat in well-greased 9 x 9 x 2-inch baking dish. Chill until firm. Cut into squares.

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Holiday Jewel Fudge Recipe

12 oz. White Chocolate, chopped
1 can Sweetened Condensed Milk (use only the regular, not low-fat)
1 t. Vanilla
1 C. Powdered Sugar, sifted
1/2 C. Pistachios, toasted and chopped
1/3 C. chopped Dried Cranberries

First line a 8 x 8-inch baking pan with parchment paper. Next melt chocolate with condensed milk in a double boiler (never directly on the element). Remove from heat and stir in vanilla. Next stir in icing sugar and beat 1 minute.

Mix the pistachios and cranberries in a bowl (this way they distribute evenly in the fudge). Stir pistachios and cranberries into the fudge. Spread evenly onto baking pan.

Cover and chill for 3 hours or until set; cut into 1-inch squares.

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Eggnog Fudge Recipe

2 1/2 C. Sugar
1/2 C. Butter
2/3 C. Eggnog
7 oz. jar (2 C.) Marshmallow Creme
8 oz. Almond Bark or Vanilla-flavored Candy Coating, coarsely chopped
2 t. Rum Flavoring
Nutmeg

Line a 9-inch square or 13-by-9-inch pan with foil so that foil extends over sides of pan; butter foil.

In large saucepan, combine sugar, margarine and eggnog. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat.

Add marshmallow creme and almond bark; blend until smooth. Stir in rum flavoring. Pour into prepared pan. Sprinkle with nutmeg. Cool to room temperature.

Score fudge into 36 or 48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut through scored lines. Store in refrigerator.

Makes about 2 1/2 pounds.

Note: A 13-by-9-inch pan makes a thinner, but easier to cut fudge. If desired, add 3/4 cup of chopped pecans.

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Lemon Gumdrops Recipe

2 C. granulated sugar
1 C. water, divided use
1 box (4 packets) plain gelatin
juice of 2 lemons
1/2 t. lemon extract
zest of 1 orange
2 to 4 drops yellow food coloring
1/2 C. superfine sugar for rolling gumdrops

Butter 8 x 8-inch baking pan and set aside. (One of the keys to a successful batch of gumdrops is a well-buttered baking pan.) Combine the sugar and 1/2 cup water in a medium saucepan and bring to a boil over medium heat.

Stir constantly and wash down the sides of the pan with a pastry brush that has been dipped in cold water several times, to prevent sugar crystallization. In a small mixing bowl, dissolve the gelatin in the remaining 1/2 cup water for 5 minutes.

Add dissolved gelatin to the sugar mixture and continue to boil for 15 minutes, stirring constantly. Add the lemon juice, lemon extract and orange zest to the syrup and boil for 5 more minutes. Add food coloring. Pour the mixture into the buttered baking dish and set aside to set up for about 3 hours.

After 3 hours, butter a knife, your fingers and culinary scissors thoroughly. Cut gummy substance into pieces (with the knife and/or scissors), roll into balls and roll balls in superfine sugar. Balls will flatten somewhat as they settle.

Stored in an airtight container, these drops last for weeks.

Makes about 70 gumdrops.

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Best Ever Caramels Recipe

2 C. Sugar
1 C. firmly packed Brown Sugar
1 C. Butter, softened
1 C. Milk
1 C. Whipping Cream
1 C. Light Corn Syrup
1 1/4 t. Vanilla

In heavy 4-quart saucepan, combine all ingredients except vanilla. Cook over low heat, stirring occasionally, until sugar is dissolved and butter is melted (20 to 25 minutes). Continue cooking, without stirring, until candy thermometer reaches 248� F. or small amount of mixture dropped into ice water forms a firm ball (about 1 hour). Remove from heat; stir in vanilla.

Pour into buttered 13 x 9-inch pan. Cool completely; cut into 1-inch squares. Wrap individually in waxed paper or plastic food wrap.

Makes about 7 dozen.

Tips: For easier cutting, line pan with aluminum foil, leaving some foil overhanging on ends; butter the foil. When caramel is cooled completely, lift caramel out by foil. Cut into pieces.

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