I truly love Christmas time. It's the magical season! Tonight I have been busy making peanut blossoms, chocolate fudge, coffee cake and buck eyes! The house smells like heaven! Especially if your a chocoholic!
It's now time to wrap presents on the carpet on the floor, while drinking hot chocolate and watching your favorite Christmas programs. Here are some recipes I would love to share you and your family! Merry Christmas!! Be sure to not forget the reason for this magical season!
Super Easy Chocolate Fudge
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz bag) semi sweet chocolate chips
- 1 cup milk chocolate chips
- ¼ cup butter
- 1 tsp vanilla
Instructions
- Line a 9 x 9 inch pan with aluminum foil and grease with butter. Set aside.
- In a large sauce pan, add the condensed milk, chocolate chips, and butter. Cook over low heat, stirring often to avoid burning. Cook until mixture is melted and well combined.
- Remove from heat and add vanilla; stir until combined.
- Pour mixture into the prepared pan. Tap few times to remove air bubbles.
- Place in the refrigerator to set for at least 2 hours.
- When set, remove from pan using the foil and cut into pieces.
- Store fudge in fridge for long storage. Just remove from fridge an hour or so before serving to soften.
Buckeyes are always a crowd pleaser! These peanut butter balls, partially dipped in chocolate, couldn't be easier to make.
Prep Time: 40 minutes
Total Time: 40 minutes
Yield: about 24 buckeyes
Ingredients:
- 3 oz (6 tbsp) butter, softened to room temperature
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 cup smooth peanut butter
- 1/4 tsp salt
- 8 oz chocolate candy coating
Preparation:
1. In a mixing bowl, combine the softened butter, peanut butter, powdered sugar, vanilla, and salt.
2. Mix on medium speed for 1-2 minutes, until very smooth and well combined. Taste, and adjust the sugar and salt to taste.
3. Roll the candy into small balls about 1-inch in diameter, and place them on a baking sheet lined with parchment or waxed paper. Chill for at least 30 minutes, until firm.
4. Once firm, melt the chocolate candy coating in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating.
5. Stick a toothpick firmly into a peanut butter ball, and dip it partially in the chocolate, making sure to leave a circle on top of the candy undipped. If the toothpick doesn't seem to hold the candy well, use a fork underneath the ball to add stability while you're dipping it.
6. Place the dipped candy back on the baking sheet, and repeat with the remaining balls until they're all dipped in chocolate. If they get too soft to dip with a toothpick, refrigerate the tray briefly to firm them up again.
7. Once all of the Buckeyes are dipped, refrigerate the tray to set the chocolate. Use your finger to gently smooth over the holes in the tops of the candies, if desired. Store them in an airtight container in the refrigerator for up to two weeks. For best taste and texture, let them sit at room temperature for 10-15 minutes before serving.
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