Two of my favourites that I usually make around Christmas are Cream Cheese Brandy Cherry Balls and Crisp Chocolate Truffles. And Maple Cream Fudge is something that I make a few times throughout the year whenever my DH has a craving.

Ann

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Cream Cheese Brandy Cherry Balls.
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Source: 1983 Oct/Nov. Entertainment and Recipe Booklet

1/2 Cup marshino cherries, quartered
2 Tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 Cups flaked coconut
. Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate
chips and butterscotch chips and add cream cheese. Stir in cherries,
marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The flavours
intensify.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Truffles - Crisp Chocolate Truffles
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1 jar 7 oz marshmallow cream

2 T butter

1 C semi sweet chocolate chips

2 C Rice Krispies

14 oz bittersweet chocolate
2 Tablespoons vegetable shortening

white chocolate chips.
.

In heavy saucepan combine marshmallow creme, butter and chocolate chips.
Cook over low heat until chocolate is melted and mixture is smooth, stirring
constantly. Remove from heat.

Stir rice Krispies into hot mixture, mixing until thoroughly combined. Drop
mixture by rounded meauring teaspoons onto waxed paper lined cookie sheet.
Shape into round balls and Refrigerate about 1 hour or until firm.

Melt bittersweet chocolate with shortening and dip each chocolate ball in
melted chocolate and place on waxed paper-lined cookie sheet. Melt white
chocolate and place in zip lock bag. Cut tiny hole in corner of bag and
drizzle white chocolate over truffles. Refrigerate until firm.

Place in small candy paper cups.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Maple Cream Fudge
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1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla
. Add the two sugars, butter and cream into a sauce pan and while stirring,
bring to a boil. Lower the heat and continue to stir slowly while the
mixture cooks. After about 7 minutes, test by pouring a small amount into
some cold water. You want it to form a soft ball. You might need to cook it
for another minute or two. Remove from the heat, add a couple of teaspoons
of vanilla and start stirring. It takes about 14 or 15 minutes for the
fudge to cool and thicken. Pour into buttered dish.

Peanut Butter Fudge

Butter sides of heavy 2-qt. sauce pan. In it, combine 2 cups granulated sugar and 2/3 cup milk. Stir over medium heat until sugar disolves and mixture boils. Cook to softball stage. (NOTE: Do not cook too long or mixture will be too dry.)

Remove from heat; quickly add:

1 cup chunky peanut butter
1 6-oz. package (1 cup) semisweet chocolate chips
1 tsp. vanilla

Blend. Pour into buttered 9x9x2 pan*. Score, cut when firm.

*A cookie sheet can be used instead for thinner pieces.

Maple Bun Bar Candy

1 c. chocolate chips
1 c. buterscotch chips
1 c. creamy peanut butter
1 c. dry roasted peanut butter
1/4 c. milk
2 T. cook & serve vanilla pudding
1/2 c. butter
3 1/2 c. powdered sugar
1/2 tsp. maple flavoring

Microwave chips and peanut butter until melted. Spread 1/2 of mixture on a wax-paper lined 8 or 9 in. square pan. Put in freezer until set. Add peanuts to remaining mixture and cool. Combine milk, pudding mix, and butter. Bring to boil over low heat stirring constantly. Add powdered sugar and maple flavoring. Spread over first layer in pan. Put peanut mixture over top and spread evenly.

VELVEETA FUDGE

Ingredients:
1/2 pound Velveeta
1/2 pound butter
1/2 Tbsp. vanilla
1 2lb. bag of powdered sugar
1/2 cup cocoa powder
Nuts, if desired

Butter 9 x 13 inch cake pan (or line with foil).

Melt Velveeta and butter on top of stove (preferrably in a pan. Velveeta is shapely but it won't stay together when heat is applied). When melting is done, pour in remaining ingredients and mix using a hand mixer. Pour into pan and chill.

Melt butter & stir in peanut butter. Add powdered sugar & mix until of frosting consistency. Press into a 9x13" pan.
Melt chocolate chips & spread on top of peanut butter mixture. Refrigerate for 15 minuts to set chocolate. Remove from refrigerator & cut into bite-sized pieces.
NOTE! Don't leave in refrigerator longer than 15 minutes or chocolate will crumble when cut.~~From Bound to Please

SNICKERS FUDGE

Bottom Layer:
1 cup milk chocolate chips (6 oz.)
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow cream
1/4 cup peanut butter
1 tsp. vanilla
1-1/2 cups chopped salted peanuts

Caramel Layer:
14 oz. pkg. caramels
1/4 cup whipping cream

Icing:
1 cup milk chocolate chips (6 oz.)
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13X9X2 in. pan. Refrigerate until set.

For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Caramel Layer:
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing:
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.

Recipe from Kellie at Nana’s Kitchen.

SPICY WALNUT BRITTLE

1 cup sugar
1/2 cup light corn syrup
1 cup coarsely chopped walnuts
1/2 tsp. cinnamon
1 tsp. margarine or butter
1 tsp. vanilla
1 tsp. baking soda

MICROWAVE DIRECTIONS: Butter cookie sheet. In 8-cup microwave-safe measuring cup or medium microwave-safe bowl, combine sugar and corn syrup; mix well. Microwave on HIGH for 4 minutes.

Stir; microwave on HIGH for 3 to 5 minutes or until light brown.

Stir in walnuts, cinnamon, margarine and vanilla until well blended. Microwave on HIGH for 1 minute.

Add baking soda; stir until light and foamy. Pour onto buttered cookie sheet. Cool 30 minutes or until hardened.

Break brittle into pieces. Store in tightly covered container.

Recipe posted at Nana’s Kitchen by MsFitz 5/21/03.

1 pkg. (11-1/2 oz.) milk chocolate chips
1 cup (6 oz.) semi-sweet chocolate chips
3/4 cup whipping cream
1 tsp. grated orange peel
2-1/2 tsp. orange extract
1-1/2 cups finely chopped toasted pecans

Coating:
1 cup (6 oz.) milk chocolate chips
2 Tbsp. vegetable shortening

Place chocolate chips in a mixing bowl; set aside. In a saucepan, bring cream and orange peel to a gentle boil; immediately pour over chips. Let stand for 1 minutes; whisk until smooth. Add the extract. Cover and chill 35 minutes or until mixture begins to thicken. Beat for 10-15 seconds or just until mixture lightens in color (do not over beat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. Gently shape into balls; roll half the balls in pecans. In a microwave or double boiler, melt chocolate for coating and shortening; stir until smooth. Dip remaining balls in chocolate coating. Place on waxed paper to harden. Store in refrigerator. YIELD: 6 dozen.

Source: Taste of Home magazine

This recipe takes an electric mixer. Soften gelatin in cold water in mixing bowl; let stand. In two-quart saucepan, mix sugar, corn syrup, and hot water. Heat slowly and stir till sugar dissolves; bring to boiling point but do not stir. Cook to 246°F.; remove from heat. Gradually pour syrup into gelatin in mixer bowl, beating constantly; this should take 12 to 15 minutes. Add vanilla. Pour into 9-by-5-inch pan that has been lightly buttered and dusted with corn starch. Chill till firm.

Turn out onto marble slab or oiled board; cut into squares with buttered cissors or buttered sharp knife. Roll each marshmallow in powdered sugar or chopped nuts, or dip in chocolate. Store in tightly covered tin box to keep fresh.

From "Candy Hits" by ZaSu Pitts (a very old time film actress)
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I make these dipped in bitter-sweet chocolate. Delicious!