This past Saturday, my friend Erin & I baked for around 6 hours straight. It was a long afternoon but tons of fun. We made a ton of tins & a few platters to give out to friends & co-workers. I love baking for gifts at Christmas. Here are two recipes that we used and both were a great success.
Peanut Butter Crunchies
a favorite of my mom’s for YEARS!
1 cup corn syrup
3/4 cup sugar
1 cup smooth peanut butter
4-6 cups corn flakes
Heat the corn syrup and sugar in a sauce pan over medium heat until the sugar is dissolved & the mixture is clear. Remove from heat and stir in the peanut butter. Add cornflakes until you have the consistency you want (more cornflakes make them crunchier while less make them chewier). Drop on waxed paper or press into a buttered 11X14″ pan.
Aunt Teen’s Creamy Chocolate Fudge
1 (7 ounce) jar marshmallow cream
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)
1 tsp vanilla extract
Line an 8X8 inch pan with aluminum foil & set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil and cook for 5 minutes, stirring constantly. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm (you can also set the pan outside when it’s -29°C & it cools down super quick).
Everyone gives both recipes two big thumbs up. Enjoy!
See what else is cooking this Wednesday over at Shan’s blog.