I don't know how many years I have been a part of Carol's (Just Let Me Quilt) Virtual Cookie Hop, but it is with joy and with some sadness that I take part this year. All of us participants are sorry to see the end of Carol and Joan's hosting hops, but I am sure we all understand. Life has a way of changing and moving on, and we change and move with it. Thanks and congratulations to both Carol and Joan on so many years of wonderful hops full of inspiration!
This year, I am making some of the same things I have made in the past.
Our women's group at church take candy orders during November for an early December delivery. I have already made 8 or 9 batches of peanut butter meltaways and 4 batches of fudge, along with 7 or 8 pounds of peanut clusters and 1 batch of almond joy "cookies." Most of that goes to family and friends, outside of our sale!
Peanut Butter Meltaways
10 - 12 ounces of dark chocolate candy melting wafers--Ghirardelli has been my favorite
10 ounces of vanilla (white) candy melting wafers
15-16 ounces peanut butter
Line 48 mini muffin cups with candy (mini muffin) papers.
Fantasy Fudge
¾ cup butter or margarine
2/3 cup evaporated milk
12 oz Baker’s semi sweet chocolate, chopped (12 oz chocolate
chips)
1-7 oz jar marshmallow crème
1 cup chopped walnuts (optional)
1 teaspoon vanilla
Line 9-inch square pan with Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat. Stir in chips, marshmallow creme, and nuts. Then stir in vanilla. Pour into pan, spread evenly, and let cool. Lift fudge out of pan with foil edges and cut into 1" squares.
Lesson: Be sure to carefully study the recipe after a year of not making any! I pulled out my recipe, noted the ingredients, and dumped in my butter, milk, and sugar. It would NOT cook to 234 degrees, nor would the chocolate chips melt, even after I put it back on the stove for many minutes! I hadn't paid attention to the amount of milk and put in the whole can! FAIL!! It tasted good but was a gooey mess.
Easy Peasy Peanut Clusters
Chocolate melting wafers (I use dark chocolate wafers)
dry roasted peanuts
Melt the candy wafers and stir in peanuts until it looks like the right amount for spooning out onto wax paper. Stir in more peanuts, if and when needed. As I dip out, most of the time I realize I can add a few more peanuts into the mix as I work.
Let harden, package, and eat (or eat and package).
I tried a new-to-me recipe and if you like coconut, this is for you:
Almond Joy "Cookies"
1 can sweetened condensed milk
1 14 oz bag coconut flakes
1 12 oz bag chocolate chips
2/3 cup chopped almonds (I will add more next time)
Stir together.