Post by Jerry D Young on Jan 27, 2015 15:08:05 GMT -8
These are my favorite Christmas candy recipes. I also make fudge, but that is the Hershey's cocoa recipe. I usually make plain, pecan, and black walnut batches.
The pecan logs can be a pain, but if allowed to sit for a week or so, are so worth the effort. And I am not kidding about trying to make a double batch. Your hands will hurt so bad that it really is not worth it.
Just my opinion.
Pecan Logs
1 7oz jar marshmallow crème
1 1-pound box powdered sugar
1 teaspoon vanilla
2 14oz package Kraft caramels (I haven’t found any others that will work as well)(won’t use all, but it is easier)
3 Tablespoons water
Chopped Pecans (a lot of chopped pecans2 Tablespoons Butter
Mix marshmallow crème, vanilla, and powdered sugar (getting the last of the sugar absorbed is hard, but doable)
Divide into 16 equal balls
Roll balls into approximately 5” long, little finger size logs
Wrap individual logs in waxed paper
Chill over night
Melt caramels with the water
Take melted caramels off the heat, but keep warm over pan of hot water
Using a pair of forks, tongs, or some other method coat logs with caramel
Immediately roll the caramel coated logs in chopped pecans
Set on waxed paper to firm up
After cooling wrap logs individually in aluminum foil
Can be eaten immediately, but the pecan logs are much better after about a week. This allows the nougat to mellow.
Do not attempt to do a double batch.
Divinity
2 ½ cups granulated white sugar
½ cup white Karo syrup
½ cup water
¼ teaspoon salt
2 Egg whites
1 teaspoon vanilla
1 cup chopped nuts (optional. I prefer black walnuts, but pecans are good, too)
Combine sugar, syrup, salt, and water
Cook over medium heat, stirring constantly until sugar is dissolved
Cook without stirring to 248°F
Just before the mixture reaches 248°F beat the egg whites until stiff but not dry
Pour ½ of syrup mixture slowly over egg whites while beating constantly
Cook remainder of syrup to 275°F
Add syrup slowly to first mixture, beating constantly
Continue beating until the mixture holds shape
Quickly add mix in vanilla and any nuts
Pour divinity out onto buttered wax paper or onto marble slab
Allow to cool and then cut into small squares
Cathedral Window cookies
1 1-pound package coconut
1 6oz package dark chocolate chips
1 beaten egg
1 teaspoon vanilla
2 Tablespoons butter
3 cups colored miniature marshmallows
½ - 1 cup chopped nuts
Melt butter and chips
Add vanilla and egg and mix well
Let mixture cool slightly
Add marshmallows and nuts
Mix well
Sprinkle coconut onto a sheet of waxed paper
Spoon the mixture onto the coconut in the form of a long roll
Coat with additional coconut
Roll into approximately a 2” diameter log.
Wrap in wax paper and then aluminum foil
Chill
Cut when cool
Keep sliced cooking in the refrigeration until time to serve
Makes two logs. A double batch is doable.
Cognac Balls
3 cups crushed vanilla wafers
1 cup powdered sugar (save a little)
1 dash of salt
1 cup chopped pecans
1 ½ to 3 Tablespoons cocoa powder (to taste)
¼ to ½ cup Cognac (to taste)(or brandy, bourbon, Amaretto, etc)(can substitute 1 Tablespoon flavoring + ¼ cup water)
3 to 4 Tablespoon white Karo syrup (to get proper consistency)
Mix ingredients well, adding only enough Karo to make a good consistency
Form into walnut sized balls
Roll balls in powdered sugar
Chill until ready to serve