Christmas Treats to Give and Eat - Part Three

Christmas memories often revolve around food and, for me, that food is fudge. My mom wasn't a big baker, but every Christmas she made fudge. 

Her go-to recipe was the one on the back of the Kraft Marshmallow Cream jar. So, naturally, that's the same recipe I use. However, several years ago I began to notice that my fudge wasn't turning out the same. It wasn't as creamy and seemed rather grainy. I couldn't figure it out. I bought the same marshmallow cream every year and used the recipe that was on the back. 

Then, when we were preparing to move back in 2017, I was going through my mom's recipe file when I stumbled upon the yellowed recipe she'd cut off of the back of a jar of marshmallow cream. I compared it with the recipe on the back of a jar I had in the pantry and while it looked pretty much the same, I discovered one subtle change. While both recipes called for a small can of evaporated milk, Mom's old recipe said it was a 6 oz can, while my newer version referred to it as a 5 oz can.

Somewhere along the way the manufacturers of evaporated milk changed to size of the small can from 6 to 5 ounces, yet the recipe stayed the same. Who would have thought that one ounce could make so much difference? Obviously not the manufacturers of both products. But I grew up on Fantasy Fudge. I knew what it was supposed to taste like, how the texture should be. So, here is the recipe for REAL Fantasy Fudge.

• 3 cups sugar
• 3/4 cup butter or margarine (Mom always used margarine, I use butter)
• 6 oz. evaporated milk
• 1 12 oz bag semi-sweet chocolate chips
• 1 7 oz jar marshmallow cream
• 1 cup chopped nuts (optional)
• 1 teaspoon vanilla extract

First thing you'll want to do is line a 9x13 baking pan with aluminum foil. This is so you can lift the fudge out of the pan after it's cooled, for easier cutting. Now spray that foil with some non-stick spray and set aside.

Melt your butter or margarine over medium-high heat in a heavy saucepan at least 3 quarts in size.

Once the butter is melted, add your sugar and 6 ounces of evaporated milk.

Stir that all together and continue to cook and stir until it comes to a boil.

Once it boils, keep stirring and cook for approximately 5-7 minutes, until mixture reaches soft ball stage on a candy thermometer.

What's that, you don't have a candy thermometer? Not to worry. We didn't have one when I was growing up, so I learned to do it old school.

Drizzle a small amount of the boiling mixture into a cup of cold water.

Now stick your fingers in there and see if you can form the mixture into a soft ball. If not, keep cooking, testing every minute or so.

This is what you should end up with.

Perfect! And if you pop said soft ball into your mouth, you will be a very happy camper. Just sayin'.

Once your mixture has reached the soft ball stage, remove the pan from the heat and add the chocolate chips.

Stir until melted, then add your marshmallow cream.

This takes a little longer to stir in than the chocolate chips, because you need to make sure all the little lumps are gone and the mixture is nice and smooth.

Now add your vanilla and stir to mix.

And finally, if you're using nuts (I prefer pecans), add them.

Mix those in and your mixture should look like this.

Pour into your prepared pan and set aside to cool for at least a couple of hours. Do not refrigerate until completely cooled.

When the fudge is cooled and set, remove foil/fudge from pan and cut into squares.

Now that's Fantasy Fudge done right. Creamy and delicious. And perfect for sharing with others.

Have you ever tried to duplicate a recipe from your childhood and found that it wasn't quite right? If so, what did you do?

Award-winning author Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, two sassy pups, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

Mom's Christmas Candy Things

What is it about Christmas that makes us nostalgic?

One of my Facebook friends posted a question: if you could go anywhere in place or time, where would you go?

I thought about fabulous places in history or wonderful scenic beauties...but then I thought, "I just want to go home. Back fifty or sixty years to the time when I didn't know much outside my small world, just so I could give my mom a little girl hug."

The reality is that it is impossible - 

although sometimes I hope that in heaven we'll be able to fully live in the best memories from our lives over again...

But that's where nostalgia comes in. I was blessed with a happy childhood, and I know my mother had a lot to do with that. Christmas time is when I remember her the most. I find myself talking about her, looking forward to my annual jigsaw puzzle (which I've always disliked, but she and my grandmother loved!) and making the old recipes that we used to make together.

So today I'm sharing one of my mom's favorite Christmas recipes. I suspect it hit the favorites category because it is so easy!

One change though - our weather is different this year than it was back in 2012 when I first shared this post. This year we're still in late fall, with temperatures in the 50's. Quite a difference!

Enjoy!

Mom's Christmas Candy Things

Are you ready for Christmas? We are up here in the north where it's six degrees as I write this. Let me see if I can help you get in the Christmas spirit :)

Cue music...

Light the tree...



...add some ornaments...


  ...it's time for Christmas!!!!






I'm sharing a super-easy-peasy family favorite with you today.

This recipe has been around in our family for at least fifty years - from back in the days when our Christmas tree looked like this:

Don't laugh! Those were the good old days! 

(In case you can't tell, I'm the cute little kid on the right. This picture is from around 1961.)

Mom's Christmas Candy Things

Ingredients:

1 package white almond bark

1 Tablespoon crunchy peanut butter

1 cup salted dry roasted peanuts

1 cup Rice Krispies, or your favorite crisp rice cereal

1 cup miniature marshmallows

Melt the almond bark, following the directions on the package, but be sure you don't let the stuff get too hot - you don't want to melt your marshmallows.

Next, stir in the peanut butter, peanuts and cereal. Finally, mix in the marshmallows.

Drop by spoonfuls onto baking parchment or wax paper.

Decorate with your favorite sprinkles and let them cool.

Now is that easy, or what?

Cue more music: here

Back to 2020!

As we head toward the end of this incredible year, I find myself reflecting on the past twelve months. What would we have done differently last December if we had known what would take place? I have a feeling I would have hugged people a little more.

What would you have changed last Christmas?

Jan Drexler has always been a "book girl" who still loves to spend time within the pages of her favorite books. She lives in the Black Hills of South Dakota with her dear husband of many years and their active, crazy dogs, Jack and Sam. You can learn more about Jan and her books on her website, www.JanDrexler.com.

Christmas Treats to Give and Eat - Part One

Christmastime is finally here! The sights, the sounds, the smells, the treats... Yes, Christmas might look a little different this year, but that doesn't mean we have to forgo all of our traditions. Particularly those that bring joy to others.

I don't know about you, but baking cookies and making candy is all a part of my holiday experience. Not because I love to eat them. Well, I do like to eat them, but the joy is in giving. Preparing a plate of cookies and candies, wrapping it in cellophane and tying it with a pretty bow is such a simple, yet much appreciated, way to let someone know you're thinking of them.

These Peanut Clusters are usually one of the first treats I make. They're so simple that even a non-cook will be met with high praises. All you need is a CrockPot or a large bowl.

Here's what you'll need:

• 1 pkg vanilla almond bark
• 1 pkg chocolate almond bark
• 12 oz pkg semisweet chocolate chips
• 1 bar Baker's German Chocolate
• 35 oz container dry roasted peanuts (This is non-negotiable. Other types of peanuts/nuts won't work in this recipe. Something about the oils.)

  

Chop barks and chocolate and put everything except the peanuts into your crock. BTW, I do not recommend using a liner. I've tried it twice and both times I had to start over. I don't know why, but the chocolate seized.

Cover the CrockPot, turn to low setting and walk away. Seriously. You're free to get back to hauling boxes out of the basement, decorating, reading, whatever. 

After one hour (longer, if you like), stir until smooth. If lumps remain, replace lid and let it go a while longer.

Now, if you don't own a slow cooker, you can melt the chocolate in a large, microwaveable container in the microwave. Start with two to three one-minute intervals, stirring after each minute. Once the chocolate begins to melt, switch to thirty-second intervals until the chocolate is melted.

Regardless of your melting method, once the chocolate mixture is smooth, stir in your peanuts.

Make sure everything is mixed well.

Then, using a spoon or small scoop, drop dollops, as large or small as you like, onto parchment or waxed paper. 

Allow to set completely before transferring to serving tray or airtight container.

One of the best things about these peanut clusters, besides the whole sweet and salty thing, is that they freeze beautifully. That means you can make them now and store them in the freezer until you're ready to gift them. They're also great should you need a special treat for an impromptu holiday get-together or if you're entertaining unexpected guests. Of course, you might also sneak one or two for dessert every now and then.

But let's face it, Christmas is about giving. Giving brings us joy because God gave us the greatest gift of all on that very first Christmas. A baby born in a stable Who would give His life for our sins so we could spend eternity with Him. There is no greater love than that, my friends. 

Award-winning author Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, two sassy pups, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

Wintertime Surprises and Peanut Butter Fudge

One thing about living with a puppy is that they need to go outside. A lot.

Don't let that sweet face fool you. He eats, drinks, and sleeps...and then the inevitable happens!

Hubby and I take turns with the first walk of the morning. You know, the quick outside-to-do-the-business-before-breakfast walk. But it isn't a hardship. Just look at what greeted me on Saturday morning!

We woke up to freezing fog. And when fog freezes, it covers everything with hoarfrost.

Every surface is covered with delicate crystals of icy frost.

Each individual pine needle coated with white.

And the fog! When the fog is this thick, every familiar pathway is a mysterious road into an unknown world of fairy dust and unimaginable beauty.

Neighbors' houses disappear, and the mountains? They're gone.

But the birds appreciated our island of shelter and food in this sea of white! This goldfinch is a frequent visitor.

Doesn't this fog remind you of that Christmas Eve several years ago? The foggy Christmas Eve when Santa came to say, "Rudolph with your nose so bright, won't you guide my sleigh tonight?"

Rudolph's redeeming moment! And his shiny nose has been glowing ever since!

Which brings me to the rest of this post. I shared this recipe for Peanut Butter Fudge a few years ago, and I'll be making this year's batch soon.

The best part about making Christmas goodies are the memories they bring to mind. Don't you think so? If we don't have memories of our own, we make some every time we share the sweets with our friends and neighbors.

Grandma's Peanut Butter Fudge

The recipe I'm going to share with you is one that I make every year, my Grandma's Peanut Butter Fudge.

Okay, okay. I have a confession to make. This isn't Grandma's Fudge. Her recipe is from the Great Depression era, and lacks.... um.... richness.

I learned a lot from Grandma.

1) She could get more pies out of a batch of piecrust than was strictly legal, rolling the dough so thin it was nearly transparent.

2) She knew how to stretch leftovers to get three meals where anyone else would get two.

3) She knew how to lay out pattern pieces to use every inch of fabric when she made a dress.

Grandma (standing in the center) with her sisters and mother, 1964.

But when it comes to fudge...sorry, Grandma, but I had to fool with your recipe.

Even though I have changed this recipe enough to be unrecognizable, I still call it Grandma's. :)

Grandma's Peanut Butter Fudge

ingredients:
1 1/2 cups sugar
1/2 cup butter
1 5-oz can evaporated milk
1 7-oz jar marshmallow cream
1 cup peanut butter (creamy or crunchy - your choice)
1/2 teaspoon vanilla extract

Lightly grease a 9" x 9" baking dish and set aside.

Heat sugar, butter, milk and marshmallow cream in a heavy 3-quart saucepan over medium heat until the mixture comes to a full boil, stirring constantly.

And yes, you read that right. In this recipe, the marshmallow cream goes in the first step, not the last.

Once the mixture comes to a full boil, continue cooking and stirring for five minutes.

Remove the pan from the heat.

Add the peanut butter and vanilla extract, stirring until smooth and creamy.

Pour the fudge into the prepared dish. Cool, then cut into squares.

Peanut Butter Fudge and Chocolate Fudge...yum!

Back to the hoarfrost: We've lived in a lot of different places, and I've had people tell me that there is no such thing as hoarfrost. It's just something you read about in fairy tales. (I've learned to just smile and nod when someone insists that they're right about certain things...)

And then I offer proof... Hoarfrost Explained

How about you? Have you ever experienced or heard of hoarfrost before?

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com

Christmas Candies

The Christmas season is now in full swing. You know what that means. Time for parties and church/family gatherings. And that means it's candy making time.

All those gatherings are the perfect opportunity to break out those favorite candy recipes you make only during the holidays. Because let's face it, if you make it just to have at home, you're going to be the one eating it all. Well, I would be anyway. I have little restraint this time of year. 

Peanut Clusters are one of the first things I make every year. (recipe here)

They're super easy to make AND they freeze well. That means you can make them now and then simply thaw what you need as you need them. They're perfect for parties and gift-giving.

Another annual treat that freezes well is Peanut Butter Balls. (recipe here)

Also known as Buckeyes, these are reminiscent of Reese's Peanut Butter Cups. You can find the recipe here, however I have made one minor change. Actually, one that makes things so much easier. Instead of melting a bit of paraffin into chocolate chips (very old-school), I simply use the melting wafers or coating chocolate. Both are made to coat and harden into a nice chocolatey shell.

My mom's favorite Fantasy Fudge is next. (Recipe can be found here)

This recipe has adorned the back label of Kraft Marshmallow Cream for as long as I can remember. However there was a slight change somewhere along the way. The recipe has always called for a small can of evaporated milk. But for some reason, the makers of evaporated milk changed the amount in the can from 6 ounces to only 5 ounces. And because of that, my beloved fudge just wasn't the same. It wasn't until I stumbled across the original recipe my mom had cut off of the back of a jar many, many years ago that I discovered the problem. So, don't buy the small can of evaporated milk. Do yourself a favor and get the larger can and measure out a full 6 ounces.

Trust me on this one. That one little ounce of evaporated milk makes all the difference.

Another confectionary treat that's perfect for both young and old is Dipped Pretzel Rods, (Tutorial here)

Their sweet/salty mix makes them a delicious treat. And you can add sprinkles or drizzle them with those colored candy wafers you find by the cake decorating supplies to make them extra festive.

My final favorite chocolatey Christmas treats are Pretzel Turtles. (Recipe here)

Like the Dipped Pretzels, these Pretzel Turtles require no baking skills. All you need to do is assemble. But your patience will be rewarded with a very tasty treat that will wow your friends and family. 

That's my lineup of holiday candies. What are some of your favorite Christmas candies to share?

Three time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more a mindyobenhaus.com.