Christmas Candies Recipes

Baked Apple Nut Fudge Recipe

• 1 C flour
• 1/2 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 1/2 C butter
• 2 oz. unsweetened baking chocolate
• 1 C sugar
• 2/3 C applesauce
• 2 eggs
• 1 t vanilla
• 1/2 C nuts, chopped

• Sift the flour into a large mixing bowl.
• Add the baking powder, soda and salt to the sifter and sift into the flour.
• Place the butter into a double boiler.
• Add the chocolate and place the double boiler over medium heat.
• Cook until the chocolate and butter have melted together stirring occasionally.
• Remove the pan from the heat.
• Add the sugar and stir until all of the sugar has dissolved.
• Fold the applesauce into the mixture thoroughly.
• Add the eggs one at a time being sure to mix well after each addition.
• Mix in the vanilla and continue mixing until all the ingredients have been incorporated together well.
• Slowly add the flour mixture to the chocolate mixture being sure to mix well as you add.
• Gently fold in the nuts.
• Place the oven temperature at 350 degrees and allow the oven to preheat.
• Butter the bottom and sides of a square baking pan well.
• Spread the mixture into the prepared pan being sure it is even.
• Bake 35 minutes or until firm.
• Allow the fudge to cool before cutting into bite size squares.

White Chocolate Rum Fudge Recipe

• 1 (14 oz) can sweetened condensed milk
• 2 C white chocolate chips
• 2 C butterscotch chips
• 1 t rum flavored extract
• 1 t butter flavored extract

• Pour the can of condensed milk into a medium saucepan and place it over medium heat.
• Add the white chocolate and butterscotch chips.
• Stirring constantly, heat the mixture until the chips have completely melted.
• The mixture should be very smooth and ceamy when done.
• Remove the mixture from the heat.
• Add the rum and butter extract and stir until completely combined.
• Place a piece of wax paper into a square pan being sure there is enough over the edge to use as handles.
• Spread the mixture into the prepared pan evenly.
• Place the pan in the refrigerator for about 1 hour until the fudge becomes firm.
• Remove the pan from the refrigerator and using the wax paper handles lift the fudge from the pan.
• Cut the fudge into bite size squares and store in an airtight container.

Candied Fruit Nut Fudge Recipe

• 3 C pecan halves
• 1 1/2 C Brazil nuts, chopped
• 1 1/2 C walnuts, chopped
• 1 C candied cherries
• 1 C candied pineapple
• 3 C sugar
• 1 C white corn syrup
• 1 1/2 C heavy cream
• 1 t salt
• 1 t vanilla extract

• In a large mixing bowl toss together the pecans, Brazil nuts and walnuts.

• Add in the cherries and pineapple and toss slightly to incorporate.
• Place the sugar in a large saucepan.
• Pour the corn syrup and heavy cream into the pan with the sugar.
• Sprinkle in the salt.
• Place the pan over medium and bring to a rapid boil, stirring often.
• Allow the mixture to boil until it reaches 235 degrees on a candy thermometer or soft ball stage.
• Remove the pan from the heat and stir in the vanilla.
• Pour the mixture over the nuts and fruit in the bowl.
• Mix with a rubber spatula until well combined.
• Lay a piece of wax paper in a large baking pan making sure it comes over the edges to use as handles.
• Spread the mixture evenly into the pan.
• Allow the mixture to set before cutting into squares.