11.12.09

Homemade Gifts of the Season

Posted in candy at 12:00 am

With the holiday season getting into full swing in a few weeks I thought it would be good to share with ya’ll some of my homemade gift recipes. These are just a few of the wonderful items that I like to give as host/ hostess gifts whenever I am invited to dinner or brunch.  A good bottle of wine or flowers are also a nice touch.I think that homemade gifts just are a nicer way of saying thank you to your host or hostess. But I have noticed that in recent years the act of giving the host/hostess a thank you gift has gone the way of the thank you note. I do not think that they really exist any longer. But these are two things from the past that should not die out. They need to be preserved and passed on from generation to generation.

 

Mom’s Wonderful Walnut Candies:

3 cup brown sugar
2 cup light corn syrup
1 cup butter (do not use margarine)
3/4 cup sweetened condensed milk
1/2 teaspoon vanilla
1/3 cup walnuts or pecans You can also use cashews
Candy thermometer
Heavy saucepan
Wooden spoon

Do not attempt on a humid day. As it will not set up properly

Combine sugar, corn syrup, butter and condensed milk in heavy pan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture boils. Continue cooking to 248 degrees stirring occasionally to prevent scorching.

Remove from heat add vanilla and nuts. Pour into 9 x 13 buttered pan. When firm cut and wrap in waxed paper squares. Store in refrigerator.

08.07.09

Mom’s Peanut Butter Fudge

Posted in candy at 11:44 pm

Mom loved fudge. Fudge of any kind. Her favorite was Mama’s Chocolate with walnuts. But moms Peanut Butter Fudge was delish also. So I am going to share this family recipe with ya”ll. I hope some of you give it a try and let me know what you think.

Mom’s Peanut Butter Fudge:

1 cup peanut butter
1 cup marshmallow fluff 2/3 cup milk
2 cups sugar
1 1/2 teaspoons pure vanilla Don’t use the imitation as it has a slightly bitter taste

Generously butter an 8 x 8 baking dish.
Combine the milk and sugar in a medium saucepan. Over medium heat, boil until it reaches the soft ball stage about 135 degrees Fahrenheit on a candy thermometer, or when a drop is poured into a glass of cold water, it holds its shape without going flat on the bottom.
Add the peanut butter and fluff. Stir quickly, beating well. Add vanilla mix until well combined.
Immediately pour into the baking pan. This fudge starts to set up FAST once the peanut butter and marshmallow fluff are added. If you beat this too long, the fudge can become grainy and will not pour well into the dish.
Cut when cool. It’s best when it has “ripened” a bit, meaning you have to  let it sit for several hours, before enjoying.

So sit back make a batch of the fudge and invite the girls over that evening for fudge and a movie.

Hope to see ya’ll soon.