Christmas Goodies

Snowman Soup Recipe

“Buy mugs at the dollar store ($1 each). Wash them well. I got approximately 12 gifts out of this recipe.”
4 cups powdered coffee creamer
1 cup cocoa
3 cups powdered sugar
12 oz milk chocolate chips ( I love dark chocolate)
6 oz semisweet chocolate chips
2 Tbsp.. vanilla powder (optional)
Miniature marshmallows
Candy canes (wrapped) or cinnamon sticks.
Mix all ingredients well. Place 3 heaping tablespoons per serving in a small plastic bag (I used enough for 2 servings) and close with a twist tie. Place candy cane or cinnamon stick in mug. Place plastic bag in bottom of mug then place a paper cupcake liner on top of bag. Fill with approx. 15 mini marshmallows. Place filled mug into a small plastic bag or wrap with plastic wrap. Decorate with curly ribbon, etc.
Attach following on a card:
Snowman Soup
“Was told you’ve been
real good this year.
Always glad to hear it!
With freezing weather drawing near,
you’ll need to warm the spirit.
So, here’s a little Snowman Soup,
complete with stirring stick.
Add hot water and sip it slow,
it’s sure to do the trick”
Add a message on the back of the card for directions:
Mix 3 heaping tablespoons with hot water and enjoy ! If you use enough for 2 then add a message noting there is enough for 2 mugs of soup to enjoy or share with a friend. Enjoy!

Butter Caramels

1 can sweetened condensed milk
1 pint light Karo syrup
2 lbs. brown sugar
1 lb. butter - not margarine
Combine all ingredients in a heavy pan. Stir from time to time and watch closely until it reaches 248 degrees on a candy thermometer (or until it forms a firm soft ball that will hold its shape when dropped in cold water). Remove from heat and pour into a greased cookie sheet (10 1/2x16x1). Cool overnight (do not refrigerate). Cut into squares and twist in waxed paper.

Caramel Fudge Cutouts

Source: Spirit of Christmas Gifts from the Kitchen 2003
2 c. sugar
1/4 c. cocoa
3/4 c. milk
2 Tb. light corn syrup
1/4 c. + 2 Tb. butter - divided
8 caramels - chopped
3/4 c. chopped skinned hazelnuts or pecans
2 tsp. vanilla extract
Line a 9” square pan with foil, allowing foil to extend over edges of pan. Butter foil; set aside.
Butter insides of a heavy 3-qt. saucepan. Combine sugar and cocoa in saucepan, stirring well. Stir in milk and corn syrup. Bring to a boil over medium-low heat, stirring gently and constantly with a wooden spoon, until sugar dissolves (6-8 minutes). Add 1/4 c. butter, stirring until butter melts. Cover and boil 3 minutes over medium heat.
Uncover and cook, without stirring, until candy thermometer registers 238 degrees (about 14 minutes). Remove from heat. Add remaining 2 Tb. butter, chopped caramels, nuts and vanilla. Do not stir. Cool mixture to 130 degrees (about 25 minutes).
Beat fudge by hand with a wooden spoon until it thickens and begins to lose its gloss (10 minutes). Quickly spread fudge into prepared pan; cool (about 3 hours). Lift uncut fudge out of pan with foil; discard foil, and place fudge on a cutting board. Cut desired shapes, using 2” cookie cutters, or cut fudge into 1 1/2” squares.

Carrot Fudge

1 1/2 cups grated carrots
1 c. water
3 1/2 c. sugar
1/2 t. lemon extract
Cook carrots, 1 1/2 c. sugar and 1/2 c. water until thick, like apple butter.
Boil 2 c. sugar and 1/2 c. water to soft ball.
Take from fire, mix together, add flavoring and beat until creamy. Pack to 1” depth in buttered pan and cut in squares.

Holiday S’Mores in a Jar

1 quart mason jar
1 sleeve graham crackers
1 package holiday marshmallow peeps
1 bag holiday M&Ms candies - plain
1/3 cup brown sugar
a circle of fabric or paper
ribbon or raffia to decorate the lid
Card stock or paper for tag
Reduce 1 sleeve graham crackers to crumbs.
Layer 2/3 of the crumbs in a 1 qt jar. Pack down the crumbs a bit.
Place about 1/4 cup of M&Ms candies on top of the graham crackers.
Arrange 8 to 12 marshmallow holiday peeps standing up, facing out around the inside of the jar. Press them up against the glass, but don’t squash them. Depending on the type of peeps available you might use either one row (like christmas trees or bunnies) or 2 rows (like pumpkins or hearts).
Carefully spoon remaining cracker crumbs in the center of the jar to support the peeps, pressing down to keep it snug.
On top of this pour 1-1/4 cup M&M’s (holiday colors to suit).
 Spoon 1/3 cup brown sugar into center of M&M’s, gently pressing with a spoon. If you have any room left over, then fill the jar to the top with M&Ms.
Print or handwrite a tag to attach to the jar (use templates below if you like):
Holiday S’MORES
1. Empty the jar contents into a bowl. Snip the peeps into bits with kitchen shears or cut up with a knife. Return the bits to the mixture. Mix well.
2. Melt 1/2 cup butter; add 1 teaspoon vanilla. Pour this over the dry ingredients, mixing well. Pat into a greased 8” or 9” square pan. Bake at 350 degrees F for 15 minutes. Cool and cut into bars.

Never-Fail Divinity

Source: Spirit of Christmas Book 3
1 1/2 c. sugar
1/2 c. water
2 Tb. light corn syrup
1/8 tsp. salt
1 (7 oz.) jar marshmallow cream
1 1/2 tsp. vanilla extract
1 c. chopped pecans
In a large saucepan, combine sugar, water, corn syrup, and salt. Cook over medium-high heat to hard ball stage (250 degrees on a candy thermometer). Place marshmallow cream in a large mixing bowl. Beating constantly, gradually add syrup to marshmallow cream. Beat until mixture is stiff and forms peaks. Beat in vanilla and pecans. Quickly drop by heaping teaspoonfuls onto waxed paper. Store in an airtight container.

Pumpkin Fudge

3 cup sugar
3/4 cup butter
1 - 5 1/3 ounce can evaporated milk - (2/3 cup)
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1- 12 ounce package butterscotch flavored pieces -- (2 cups)
1 7 ounce jar marshmallow crème
1 cup chopped pecans
1 teaspoon vanilla
Butter a 13 by 9 by 2 inch baking pan. In a heavy 2 quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, and nutmeg.
Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium low heat until mixture registers 234°F. (soft ball stage) on a candy thermometer, stirring constantly (about 25 minutes.
Remove from heat and stir in butterscotch pieces until melted. Add marshmallow crème, nuts, and vanilla. Mix until well combined. Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator.

Twin Bing

1/2 C. butter
2 C. sugar
2/3 C. evaporated milk
12 regular marshmallows
10 oz. pkg cherry chips
1 tsp. vanilla
12 oz. pkg chocolate chips
10 oz. pkg. chopped peanuts
3/4 C. peanut butter
1 T. butter
Heat butter, sugar, evaporated milk, and marshmallows in a saucepan over medium heat. Bring to a boil and boil 5 minutes. Remove from heat and add cherry chips and vanilla. Beat until chips dissolve. Pour into 9 X 13 pan and refrigerate. Meanwhile, melt chocolate chips, peanuts, peanut butter, and butter. Spread over the top of cherry mixture and refrigerate until firm. Wonderful for candy or cookies!!! Print this post