Cherry Divinity

Ingredients:

2 Egg whites

3 cups white sugar

¾ cup water

¾ cup light corn syrup

3 ounce packet cherry gelatin

Directions:

Add the egg whites to a metal or glass bowl and allow to come to room temperature. Line cookie sheets with parchment paper. Combine the white sugar, water, and light corn syrup in a heavy saucepan and heat without stirring, until the thermometer records a temperature of 250 degrees. Just before the candy reaches the desired temperate, turn on the stand mixer and begin to beat the egg, so that it foams. When foamy, sprinkle in the cherry gelatin and continue to beat until the mixture can form stiff peaks. With the stand mixer still running (at high speed), pour the hot candy mixture in slowly and carefully. Beat for approximately 5 minutes. Drop spoonfuls on to the cookie sheets. Leave at room temperature overnight to set before transferring to an airtight container.

Chinese 5 Spice Peanut Brittle

Ingredients:

½ cup light corn syrup

1 cup white sugar

1 cup roasted peanuts, chopped

¾ tsp Chinese 5 spice

1 tsp salted butter

1 tsp baking soda NOT BAKING POWDER

Directions:

In a glass bowl, combine the corn syrup, white sugar, chopped peanuts and Chinese spice. Stir until well combined.  Place in a microwave-safe bowl and microwave on high for 6 minutes.  Stir in the salted butter and heat for another 30 seconds.  Sprinkle in the baking soda, stirring, until the mixture becomes light and foamy.  Immediately transfer the mixture to an aluminum foil lined baking pan and smooth into an even thin layer using a nonstick rubber spatula. Set aside at room temperature for approximately 2 hours.  Break into pieces and store in an airtight container

Gingerbread Fudge

Ingredients:

1 cup granulated sugar

1 cup dark brown sugar

1/4 cup molasses

1/4 cup light corn syrup

3/4 cup evaporated milk

1/2 tsp. cream of tartar

1 cup semisweet chocolate chips

2 tbs. butter

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

 

Directions:

Line an 8″ square pan with aluminum foil and spray with non stick cooking spray. In a sauce pan over medium heat, add the granulated sugar, brown sugar, molasses, corn syrup, evaporated milk and cream of tartar. Stir constantly until the candy boils. Add chocolate chips and stir until the chocolate is melted. Do not stir after the chocolate is blended. Remove from heat when the candy reaches 238° on a candy thermometer.  Stir in the butter, vanilla extract, cinnamon, ginger, cloves and nutmeg. Stir vigorously until well blended. Using a mixer on medium speed, beat for 10-12 minutes. The fudge will be ready when thickened, creamy and has lost its gloss.

Mint Kisses

Ingredients:

½ cup of Sugar

¼ tsp of Cream of Tartar

¼ tsp of Vanilla Extract

¼ tsp of Peppermint Extract

Gender appropriate gel Food Coloring

1 pinch of Salt

3 large Egg Whites

Directions:

Preheat the oven to a 225˚F and line a baking dish with parchment paper.In a metal or glass bowl, beat egg whites with the salt and cream of tartar on medium speed. When soft peaks are starting to form, add in the sugar 1 tablespoon at a time. When the meringue mix starts to stand on its own with glossy-looking peaks, it’s ready and you can now pour in the extracts. To make the meringue swirl kisses, take a piping bag and paint the insides with some colored stripes. Pipe out the meringue through ½ inch tip and make rounds with diameter of 1 ½ inches. Be sure to leave 1 inch of space between the rounds. Put it in the oven and let the swirls bake for 1 hour. Turn it off after that but leave the meringues in the oven with the doors closed for another hour to completely dry out. Store in an airtight container

Easy Oreo Fudge

Ingredients:

8 oz cream cheese, softened

4 cups powdered sugar

1 tsp vanilla extract

15 oz white chocolate chips

20 Oreos, chopped

 

Directions:

With a mixer, combine the cream cheese, sugar, and vanilla until smooth. Melt the white chocolate chips in the microwave, stirring every 30 seconds. Mix the melted chocolate into the cream cheese mixture. Stir 3/4 of the Oreos into the mixture. Line an 8×8-inch baking dish with parchment paper and pour the fudge mixture into the dish. Press the remaining cookies into the top of the fudge. Refrigerate for at least 2 hours then cut into squares.

Dulce De Leche Fudge

Ingredients:

14 oz. can dulce de leche

3 cups white chocolate chips

4 tbs. unsalted butter

1 tsp. vanilla extract

1/4 tsp. salt

 Directions:

Line an 8″ square pan with aluminum foil and spray with non stick cooking spray. In a microwavable bowl, add the dulce de leche, white chocolate chips and butter. Microwave for 30 seconds at a time until the white chocolate chips are melted. Remove the candy from the microwave and stir in the vanilla extract.  Pour into the prepared pan and allow cool before cutting.

Brown Sugar Fudge

Ingredients:

2 cups light brown sugar

2 cups granulated sugar

4 tbs. light corn syrup

2 tbs. unsalted butter

3/4 cup whole milk

Pinch salt

2 tsp. vanilla extract

1 tsp. unsalted butter for greasing the pan

Directions:

Grease a 9″ square pan with butter and set aside.  Over low heat, combine the brown sugar, granulated sugar, corn syrup, 2 tablespoons butter, milk and salt in a medium saucepan. Stir constantly until the mixture boils. Once the mixture is boiling, stop stirring. Cook until the fudge reaches 236° on a candy thermometer. Stir in the vanilla extract , then pour the fudge into the prepared pan. Cool completely before cutting.

Gifts in a Jar: Chocolate Chip Cookies

Ingredients:

1 ½ cups all-purpose flour

1 tsp. salt 1 tsp. baking soda

1 cup brown sugar

½ cup white sugar

1 ½ cups semi-sweet chocolate chips

Directions:

Sift together the baking soda, the salt, and the flour in a large bowl. Stir these ingredients together. Pour into a large Mason jar. On top, layer the chocolate chips, the white sugar, and the brown sugar.

Attach the following recipe card to the jar:

Sweet Potato Fudge

Ingredients:

3 cups granulated sugar

3/4 cup unsalted butter

2/3 cup evaporated milk

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 cup mashed sweet potatoes

10 oz. pkg. white chocolate chips

7 oz. jar marshmallow creme

3/4 cup toasted pecans

Directions:

Line a 9 x 13 baking pan with aluminum foil and spray with non stick cooking spray. In a heavy sauce pan over medium heat, add the granulated sugar, butter, evaporated milk, salt, cinnamon and sweet potatoes. Stir constantly until the candy reaches 234° on a candy thermometer. Remove the pan from the heat and stir in the white chocolate chips, marshmallow creme and pecans. Stir quickly to melt the white chocolate chips.  Pour into the prepared pan and allow cool before cutting.