Candy is a big part of Christmas, from ribbon candy and peppermint candy canes, to chocolate covered cherries and boxes of assorted chocolates. With so many selections to choose from, it’s difficult to pick a favorite. Most people can agree, though, that homemade candy usually is the best.
Some new cooks might be afraid to attempt to make their own candy because some recipes can be a little tricky. But, while some candy may take a few tries to get right, there are some easier recipes that produce tasty and consistent results.
The following two recipes are great for beginners. They turn out perfectly every time, as long as you follow the directions.
Even seasoned cooks will want to use them, though, because they’re quick and easy to make, leaving more time to get other chores done during the busy holiday season. Merry Christmas!
FOUR-INGREDIENT CRUNCHY MUNCHIES
1 cup butterscotch chips
1/2 cup crunchy peanut butter
2 cups chow mein noodles
1 cup miniature marshmallows
Line cookie sheets with waxed paper.
In medium saucepan over low heat, melt butterscotch chips and peanut butter; stir to blend and remove from heat.
Quickly add noodles and marshmallows; toss lightly to coat.
Drop large teaspoons full of the mixture onto the waxed paper lined cookie sheets. Chill 30 minutes or until set.
Store in tightly covered container. Makes about 30 pieces.
MAGIC CHOCOLATE FUDGE
1 (12-ounce) package semisweet chocolate chips
2/3 cup plus 2 tablespoons sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla
1/8 teaspoon salt
1 cup chopped nuts
In saucepan, melt chocolate on top of stove at low setting. Turn off burner when melted.
Mix in sweetened condensed milk, vanilla and salt until smooth. Stir in nuts.
Pour into 8-inch square pan lined with wax paper. Spread evenly.
Refrigerate until firm. Remove from pan; peel off wax paper. Cut into squares.
Store in airtight container. Makes about 3 dozen pieces of candy.
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