I have sweet row of upper and lower teeth. It is not a sweet tooth. That is not adequate. But, due to weight gain, blah, blah, blah, I don’t eat candy as often as I’d like. But, our whole family looks forward to making candy – only at Christmas. Does your family have recipe traditions? Today I am going to share our favorites. These have been a family tradition on Jay’s side of the family for 50+ years. Jay and I don our Santa hats, put on Christmas music and Amy has to balance the camera and a spoon at the same time, because she is our photographer/taster.
- 2 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/2 to 3/4 cup chopped pecans for holidays
- Be sure to make divinity on a dry day; candy will not harden on a humid day. In a medium saucepan over medium high heat, heat sugar, salt, syrup and water to boiling, stirring constantly until sugar is dissolved. Set candy thermometer in place and continue cooking over medium low heat, not stirring, until the temperature reaches 266°. When the temperature reaches 260° beat the egg whites with electric mixer at high speed, until stiff peaks form. While beating, pour the hot syrup slowly into the egg whites. Beat for about 2 to 3 minutes, until mixture isn’t glossy. Add vanilla and turn to low speed. Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point. Stir in pecans or chopped candied cherries with a wooden spoon. With a lightly buttered teaspoon, drop onto waxed paper. Work as quickly as possible. If mixture gets too thick to work with, add a few drops of water. Let stand until dry. Store in tightly covered containers.
Ours was a little heavy on the pecans this year.
FANTASY CHOCOLATE FUDGE
- 3 c. sugar
- 3/4 c. butter
- 2/3 c. undiluted Carnation evaporated milk
- 1 (12 oz.) pkg. semi-sweet chocolate pieces
- 1 (7 oz.) jar Kraft marshmallow creme
- 1 c. chopped nuts
- 1 tsp. vanilla
- Combine sugar, butter and milk in heavy 2 1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching.
- Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla, beat until well blended. Pour into greased 13×9 inch pan. Cool at room temperature; cut into squares. Makes approximately 3 pounds.
FANTASY PEANUT BUTTER FUDGE
- 3 c. sugar
- 3/4 c. (1 1/2 sticks) butter
- 2/3 c. evaporated milk
- 1 (12 oz.) pkg. peanut butter chips (Reese’s)
- 1 (7 oz.) jar marshmallow creme
- 1 c. chopped walnuts
- 1 tsp. vanilla extract
- Walnut Halves for garnish (Optional)
- Combine sugar, butter and evaporated milk in a heavy 2 1/2 to 3 quart saucepan; bring to a boil, stirring constantly to prevent scorching. Continue boiling for 5 minutes over medium heat, or until candy thermometer reaches 234 degrees. Remove from heat; stir in peanut butter chips, until melted. Add marshmallow creme, nuts and vanilla; beat until well blended and pour into a buttered 11 3/4″ x 7 1/2″ x 1 3/4″ glass cake pan. Top with walnut halves, press into fudge. Cool at room temperature; cut into squares. Makes 3 pounds.
These are so yummy, they’ll make you wanta slap your momma. But, wait til you’ve cut it into little squares and stored it in your Christmas tins. Then have a piece of each with a cup of coffee or tea and slap yo momma good!