I love making Christmas goodies, not only for our family, but to take to neighbors and friends. As my kids have gotten older and busier, I like to find recipes for my favorite candy and cookies that are easier and faster to make. I have several recipes that I love to make every year. Today I want to share two of them with you.
The first is an English Toffee recipe. This recipe was originally in a Church cookbook, the contributor being Hazel Holm. I have changed this recipe to suit my needs, but she was the inspiration.
1 1/4 C. Granulated Sugar 2 Tbsp Water
1/2 C Cold Butter cut into cubes 1 C. Semi-sweet Chocolate chips
Butter bottom and sides of a small cookie sheet (about 13×9, but could use a larger sheet, candy will be thinner) and set aside. Place sugar, water, and butter in heavy saucepan and bring to a boil over high heat stirring constantly. Cook 3 minutes on high heat, stirring constantly. Reduce heat to medium high heat and cook for 3 minutes more, stirring constantly. Then reduce heat to medium heat and cook 2 more minutes, stirring constantly (at this point it may not take 2 minutes. Watch carefully to make sure it doesn’t burn. When it reaches a nice caramel color it’s finished). Pour candy in butter cookie sheet and spread evenly over pan. Sprinkle chocolate chips evenly over toffee. Let sit for 1 minute then spread with an offset spatula. Allow to cool completely and break into pieces. Optional ingredient: Chopped almonds, spread evenly on bottom of pan after buttering.
Chocolate Peanut Butter Layered Fudge
3 C Semi-sweet Chocolate chips 1 – 14 oz can Sweetened Condensed Milk 1/8 tsp Salt 1 tsp Vanilla
Peanut Butter Layer:
3 C Reese’s Chips 1 – 14 oz can Sweetened Condensed Milk 1/8 tsp Salt 1 tsp Vanilla
Butter a 13 x 9 baking dish, bottom and sides. In microwave safe bowl mix Chocolate Chips, Sweetened Condensed Milk, and Salt. Microwave until chips are melt, stirring every 45 seconds to a minute. Usually takes about 3-4 minutes. Add Vanilla and mix well. Pour into prepared pan, smoothing out with and offset spatula, and place in refrigerator.
Mix Reese’s Chips, Sweetened Condensed Milk, and Salt. Microwave the same as for chocolate layer. When melted, add Vanilla and mix well. Remove chocolate layer from refrigerator and pour Peanut Butter layer on top, smoothing out with spatula. You can refrigerate to cool quickly, or cool on the counter. Cut into approximately 60 square and store in an airtight container for up to 1 week. Can be frozen.
I love baking and do it regularly, but candy making is reserved only for Christmas. Partly because it’s tradition, partly because we really don’t need that much sugar the rest of the year! However, it is one of my favorite Christmas traditions. What are some of your Christmas goody recipes or traditions?