Christmas Candy Recipes

12 ounces semisweet chocolate chips
14 ounces sweetened condensed milk
2 Tablespoons butter or margarine
2 cups peanuts, dry-roasted
10 ounces miniature marshmallows

Combine the chips, condensed milk and butter in a double boiler. Cook over boiling water until blended, stirring constantly. Remove from heat.

Stir the peanuts and marshmallows into the chocolate mixture.

Spread the chocolate mixture in a 9×13 inch pan lined with waxed paper.

Chill, covered, for 2 hours or until set. Cut into 36 squares. Store, covered, at room temperature.

12 ounces semisweet chocolate chips
14 ounces sweetened condensed milk
2 Tablespoons butter or margarine
2 cups peanuts, dry-roasted
10 ounces miniature marshmallows

Combine the chips, condensed milk and butter in a double boiler. Cook over boiling water until blended, stirring constantly. Remove from heat.

Stir the peanuts and marshmallows into the chocolate mixture.

Spread the chocolate mixture in a 9×13 inch pan lined with waxed paper.

Chill, covered, for 2 hours or until set. Cut into 36 squares. Store, covered, at room temperature.

2 cups sugar
1 cup canned or dairy eggnog
1 tablespoon light corn syrup
2 tablespoons butter
1 teaspoon vanilla
1/2 cup chopped candied cherries
1/2 cup flaked coconut

Butter sides of heavy 3-quart saucepan.

In prepared pan, combine sugar, eggnog and corn syrup. Cook over medium heat, stirring constantly, until the mixture comes to boiling. Cook to soft ball stage (238§F) without stirring.

Immediately remove from heat; cool to lukewarm (110§F) without stirring.

Add butter and vanilla. Beat vigorously until very thick and candy just starts to lose its gloss, about 8 minutes.

Quickly stir in cherries and coconut; pour into buttered 8 x 4 x 3-inch loaf pan.

Makes 1 1/4 pounds candy.