GRANDMA'S CHRISTMAS CANDY
This recipe has been passed down in our family for generations, and is always a favorite.
Provided by Patti Lee O'Leary
Categories Desserts Chocolate Dessert Recipes
Yield 24
Number Of Ingredients 3
Steps:
- Line a 9 X13 inch pan with foil. Set aside.
- In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth. Add peanut butter and stir until well mixed.
- Pour chocolate mixture into pan; cover and chill in refrigerator until hardened. Cut into small squares and serve.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 13.7 g, Cholesterol 10.2 mg, Fat 18.6 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 131.7 mg, Sugar 9.9 g
GRANDMA'S FAMOUS CHRISTMAS ALMOND BUTTER TOFFEE
This is my Mom's recipe for her favorite Christmas candy to make and give as gifts to friends. Everyone always looked forward to receiving and enjoying her Christmas Toffee!!! My mom was a fabulous cook!!!
Provided by Grannie B
Categories Candy
Time 1h
Yield 20-24 pieces
Number Of Ingredients 7
Steps:
- Melt butter in a heavy 4 quart saucepan. Add sugar syrup and water.
- Cook mixture, stirring often to hard crack stage (300F on a candy thermometer and medium golden brown)
- Watch carefully after syrup reaches 230F - do not over cook - it will scorch! - do not under cook - it will not be brittle. Test in cold water - it will be of brittle texture.
- Quickly stir in the sliced toasted almonds. Turn out on large ungreased cookie sheet or jelly roll pan.
- Melt chocolate in double boiler over hot water.
- After candy sets, spread with melted chocolate.
- Sprinkle finely chopped almonds over soft chocolate.
- Chill entire candy; then break into sizable pieces.
GRANDMA'S BUTTERSCOTCH CANDY
My Grandmother always used to make this at Christmas time and I always loved it. I just call it "Grandma Candy", but my mom says it is butterscotch candy. It is still a holiday favorite of mine and my coworkers love it, too.
Provided by snapdragon74
Categories Candy
Time 30m
Yield 40 cookies
Number Of Ingredients 6
Steps:
- Heat corn syrup, sugar, and peanut butter together in a saucepan over medium heat until boiling, stirring occasionally.
- Combine peanut butter mixture with cereal in large mixing bowl, mix well by hand.
- Press mixture firmly into cookie sheet.
- Melt chocolate chips and butterscotch chips together, spread over cereal mixture.
- Refrigerate to set chocolate.
- Remove from refrigerator after chocolate is set, allow to return to room temperature for easier cutting.
- Cut in 1" by 2" rectangles.
- Keeps well in freezer.
Nutrition Facts : Calories 139.7, Fat 5.8, SaturatedFat 2.5, Sodium 71.2, Carbohydrate 21.9, Fiber 0.7, Sugar 13.3, Protein 2.2
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