One of the best thing about the holidays is how much baking and cooking I get to do. I made a bunch of goodies to take to various places and all of it got eaten except for a couple of marshmallows.
I had never made any of this stuff before and all of it turned out perfectly, except for the potato candy. I don’t think I added enough sugar to make the candy stiff, because it was really runny. It tasted good, but it looked awful.
Someone told me that homemade marshmallows are DELICIOUS and I was curious if this was true. To me, a marshmallow is a marshmallow. Well, my mind has been blown. These things were just as delicious as I told they would be. Plus, they were so easy to make! They would be great in hot cocoa (or just plain like I ate them).
Making all of this stuff was so enjoyable. I’m going to make more goodies for Zack to take to work with him on Christmas eve.
People seem to really appreciate when I bring them goodies and it makes me feel so good. I love making people happy!
Dark Chocolate Peanut Butter Cups
– 12 oz dark chocolate
– 1/3 c creamy peanut butter
– 1/4 c confectioners’ sugar
– 1/4 c crushed graham crackers
In a bowl, mix together the peanut butter, confectioners’ sugar and graham crackers. Set aside.
Melt the chocolate (using microwave, double boiler, or chocolate melter).
Using a pastry brush, clean paintbrush, or even the back of a spoon, brush the melted chocolate on the bottom and sides of 12 mini cupcake liners. It’s helpful to stack some liners together to give more support. When in doubt, add more chocolate, since this will be the base for your candy. Place the cupcake liners on a plate or in a cupcake tin and place in the freezer for 10 minutes.
Remove the liners from the freezer and place about 1 teaspoon of the peanut butter mixture in each cup. Press down a bit with a spoon to spread. Spoon more melted chocolate on top of each cup.
Place the peanut butter cups back in the freezer for another 15 minutes to set. Eat cold or let warm to room temperature before serving.
– 1 medium potato
– 1 large bag confectioners sugar
– peanut butter
Boil the potato until soft. Mash with a fork. Stir in confectioners sugar gradually until mixture forms a dough. Roll dough out on sugared surface in a rectangular form. Spread peanut butter thinly over entire rectangle. Roll the length. Slice into pieces. Store at room temperature.
– 24 oz butterscotch chips
– 1 large bag chow mein noodles
– 2 c peanuts (unsalted or lightly salted)
Melt chips and pour over noodles and peanuts. Make haystacks on wax paper.
Chocolate Peanut Butter Fudge
– 3/4 c butter
– 3 c sugar
– 1 (5 oz) can evaporated milk
– 1 (12 oz) pkg semi-sweet chocolate chips
– 1 (7 oz) jar marshmallow cream
– 3/4 c creamy peanut butter
– 1 t vanilla
Microwave butter in 4-qt bowl on high 1 minute or until melted. Add sugar and milk; mix well. Microwave on high for 5 minutes until mixture begins to boil, stirring after 3 minutes. Mix well. Scrape bowl. Microwave 5 1/2 minutes, stirring after 3 minutes.
Stir in chocolate pieces until smooth and melted. Add remaining ingredients; mix well.
Pour into a buttered 9×13 pan. Makes 3 lbs.
Peanut Butter Balls
– 1 lb powdered sugar
– 1 stick butter
– 8 oz peanut butter
– 1 t vanilla
– 12 oz chocolate chips
– 1/4 block paraffin wax
Mix sugar, melted butter, peanut butter, and vanilla. Roll into balls and place in refrigerator. Melt wax and chocolate chips. Dip balls in chocolate and place on wax paper to cool.
– 3 pkgs unflavored gelatin
– 1 c ice cold water, divided
– 12 oz granulated sugar (~ 1 1/2 c)
– 1 c light corn syrup
– 1/4 t salt
– 1 t vanilla extract
– 1/4 c confectioners’ sugar
– 1/4 c cornstarch
– nonstick spray
Place the gelatin into the bowl of a stand mixer along with 1/2 c of the water. Have the whisk attachment standing by.
In a small saucepan, combine the remaining 1/2 c water, granulated sugar, corn syrup and salt. Place over medium-high heat, cover and allow to cook for 3-4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees (about 7-8 minutes). Once a mixture reaches this temperature, immediately remove from heat.
Turn the mixture on low speed, and while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12-15 minutes. Add the vanilla during the last minute of whipping. When the mixture is whipping, prepare the pans as follows.
Combine the confectioners sugar and cornstarch in a small bowl. Lightly spray a 9×13 pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later use. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.