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Christmas Page

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Please enjoy

These are ornaments made by SuzanneTx

Chocolate Peppermint Spoons

1 cup(6oz) semisweet chocolate chips, melted
5 red and white peppermint candies, coarsely crushed
12 plastic spoons, in assorted colors.

dip spoons in melted chocolate; shake off excess.
Place on waxed paper lined tray. sprinkle 1 side
with crushed candy. Allow chocolate to set.
Wrap in food-safe cellophane; tie with ribbon.
Can be used to stir, hot chocolate, warm milk or coffee.

I wish I could take credit for this but I can't.
I found it at another website I visit.

* Exported from MasterCook *

Chocolate Fudge Bonanza

Recipe By : Carole Williams
Serving Size : 36 Preparation Time :0:00
Categories : Candies Gift Ideas Holiday

2 1/2 cups sugar
1/2 cup butter or margarine -- , 1 stick
5-oz. can (2/3 cup) evaporated milk
7-oz. jar marshmallow cream
12- oz pkg (2 cups ) semi-sweet chocolate
chips 3/4 cup chopped walnuts of choice
1 teaspoon vanilla extract

Line 9-inch square pan with foil so that foil extends
over sides of pan; butter foil. In large pan, combine sugar, butter and milk.
Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat,
stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips;
blend until smooth. Stir in walnuts and vanilla.
Pour into prepared pan. Score and garnish if desired.
Cool until set. Once set, remove fudge from pan by lifting foil;
remove foil from fudge. Using a large knife,
cut through fudge by pressing the knife down rather than cutting motion.
About 3 pounds.

CONFETTI FUDGE: The kids love this. Substitute 2 cups
candy-coated chocolate pieces for walnuts.
Stir 1 1/2 cups of the chocolate pieces into fudge.
Sprinkle remaining 1/2 cup over top; press lightly into warm fudge.
Score and cool until set; do not refrigerate before cutting.
Continue as directed above.. Serve at room temperature.

TURTLE FUDGE: Substitute cashew for walnuts.
Stir in 24 caramels, cut into 4 pieces each, with
cashews and vanilla. Stir well. Pour into prepared pan;
score and garnish with cashew halfs if desired.
Cool until set; do not refrigerate before cutting.
Continue as directed above. Serve at room temperature.

ROCKY ROAD FUDGE: Stir in 2 cups miniature
marshmallows after walnuts and vanilla. ( Marshmallows should not melt completely.)
Quickly spread into prepared pan and continue as directed above.

BUTTERSCOTCH FUDGE: Substitute 12 oz. pkg.
butterscotch chips for chocolate chips and pecans
for walnuts. Continue as directed above.

CHUNKY FUDGE: Substitute pecans for walnuts and stir
in 2 cups of seedless raisins with the pecans and
vanilla. Continue as directed above.

PEANUT BUTTER FUDGE: Substitute dry roasted peanuts
for walnuts if desired ( or omit for a delicious creamy fudge.)
Substitute a 12 oz. package of Reese's Peanut Butter Chips
for chocolate chips. Continue as directed above.

NOTES : A variety of fudge flavors to mix and match
for a custom-made gift. All are flavorful and satin textured.
They mail beautifully, store well when tightly covered
in a cool place and promise to elicit a " WOW"
even from the person "who has everything".

* Exported from MasterCook *

Vanilla Fudge Bonanza

Recipe By : Carole Williams
Serving Size : 1 Preparation Time :0:00
Categories : Candies Gift Ideas Holiday

2 1/2 cups sugar
1/2 cup butter or margarine -- , 1 stick
1 5 ounce can evaporated milk (2/3 cup)
7 ounces jar marshmallow creme
8 ounce almond bark or vanilla candy coating, -- coarsely chopped
3/4 cup chopped walnuts
1 teaspoon vanilla extract

Line a 9 inch square pan with foil so that foil
extends over sides of pan; butter foil. In large
saucepan, combine sugar, butter and milk. Bring to a
boil, stirring constantly. Continue boiling for 5 minutes
over medium heat, stirring constantly.
Remove from heat. Add marshmallow creme and almond bark;
blend until smooth. Stir in walnuts and vanilla.
Pour into prepared pan. Cool to room temperature.
Garnish if desired. Cool until firm.
Remove fudge from pan by lifting foil;
remove foil from fudge. Using a large knife,
cut into 36 pieces. ( Place blade of knife on top of fudge and
press down to make one long cut, resulting in clean, crisp cuts.)
Makes 2 1/2 pounds.

DO NOT MICROWAVE !

EGGNOG FUDGE: Substitute 2/3 cup eggnog for
evaporated milk and 1/2 teaspoon rum extract for
vanilla. Continue as directed above.

PEANUT BUTTER FUDGE: Decrease almond bark to 6
ounces . Add 1/2 cup peanut butter with marshmallow
creme and almond bark. Substitute 3/4 cup
chopped dry roasted peanuts for walnuts.
Score into 36 pieces and garnish each piece
with a dry roasted peanut if desired. Continue as directed above.

CHRISTMAS FUDGE: Substitute 1/2 cup chopped almonds
for walnuts and 1/4 teaspoon almond extract for vanilla.
Stir in 1/2 cup chopped dates and 1/2 cup chopped
red candied cherries with almonds and almond extract. Score into 36 pieces and garnish
with a sliver of date and 2 pieces of candied cherries if desired.
Continue as directed above.

PEPPERMINT FUDGE: Omit vanilla. Substitute 1/2 cup
finely crushed peppermint candy for walnuts and add desired amount
of red food coloring. Sprinkle a little crushed peppermint on
the top and press gently into the fudge for garnish. Continue as directed above.

PISTACHIO FUDGE: Substitute 1 cup pistachios for
walnuts and add desired amount of green food coloring.
Score into 36 pieces and garnish each piece with a pistachio nut if desired.
Continue as directed above.

NOTES : Makes an excellent Christmas gift, presented
in a pretty container, wrapped in clear Christmas wrap and tied with a
pretty ribbon and tag.

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