date n' nut candy

after i just wrote in a previous post that i generally like to make healthy stuff, i'm about to post 4 desserts!  this is one from my friend from california, amy.  thanks, amy!

ingredients and directions:

combine 1 1/3 stick butter and 1 stick nucoa brand margarine (or other completely non-dairy margarine) in a pan and melt over medium heat.  add 1 C light karo syrup, 1 C dates (peeled, pitted, chopped then soaked in water and microwaved 30 seconds to separate).  bring to a boil, then add 3 C sugar and 1 1/3 C brown sugar a little at a time.

cook to softball stage and add 4 C chopped pecans.  cook to firmball stage (250 degrees), take off heat and add 1 t vanilla.  pour into a very well greased 9 x 13 and cool--but not all the way!!  cut and roll in wax paper when still warm.

homemade almond roca

this is the reason i literally gain at least eight pounds every holiday season!

ingredients

1 C butter
1 1/3 C sugar
1 T karo syrup
3 T water
1 C finely chopped almonds
18 oz your favorite chocolate, melted (i use milk for this one)

directions

cover a large surface that can get hot with wax paper and generously butter the wax paper.  in a heavy-bottomed pot, melt butter over medium-high.  add sugar, syrup and water.  cook, stirring often until it reaches hard crack. 

pour onto the wax paper and let sit about 3 minutes.  spread half of the chocolate onto the toffee and sprinkle with half of the almonds.  gently flip toffee over and repeat on the other side.  let it completely cool, then crack into pieces and try not to get sick from eating too much of it!!

fondant or pecan log

this is another Christmas chocolates tradition.  my favorites are orange-flavored and chocolate-covered cherries, but the possibilities are endless!  if you've never made fondant before, i suggest either finding a tutor or trying to find a video on youtube.  it's tricky and takes a lot of practice.  it also requires a large surface on which you can pour boiling liquid (like a marble slab) and an extra-wide wooden paddle and a dutch oven or other heavy-bottomed pot.

ingredients:

4 C sugar*
1 C cream
1/2 C whole milk
2T white karo syrup
2T butter, divided
pinch salt

*if making a pecan log, use 2 1/2 C white sugar and 1 1/2C brown sugar

directions:

slather the marble slab with butter.  in heavy-bottomed pot, add sugar, cream, milk, syrup and 1 T butter.  cook over high heat until it boils, stirring constantly, whilst continually wiping the sides of the pot with water (using a basting brush) to keep sugar crystals from building up.  once it boils, turn down to medium and cook until soft ball.

pour a large circle on the outermost edges of the slab and then pour the remaining liquid inside the circle.  dot with the remaining butter and sprinkle with the vanilla.  let sit 5 min.

vigorously whip the candy in a back and forth motion, being careful to include all the candy each time.  continue until it begins to change shape and changes into a soft solid, bright white, creamy ball of yumminess.  chill in the fridge at least 30 min.  then add flavoring/nuts/cover cherries, etc and roll into whatever shapes you choose.  chill again until ready to dip in chocolate.

*if making a pecan log, roll into a log and cover with toasted pecans, wrap with plastic wrap and chill until ready to serve.

hand-dipped/homemade peanut butter cups

a Christmas chocolates staple at my house.  this recipe has always been too ridiculously large, so i'm finally writing it down reduced appropriately!

ingredients

3/8 C fine graham cracker crumbs
1 C sifted powdered sugar
1/2 stick butter, softened
1/2 C peanut butter

directions

combine ingredients and roll into marble-sized balls (actually, about a third smaller than a marble would be best).  you can either dip them as balls, or, if you want to be fancy, fill a candy cup with your favorite melted chocolate, drop the ball in and then cover with more chocolate until the candy cup is filled almost to the top.  wait for the chocolate to set before eating (if you can!).