#10, 11, and 12 Stocking Stuffers!

#10, 11 and 12 Stocking Stuffers!

I found some great sweets you can make for your friends, family, or even your neighbors!

P.S. I might overload :)

Chocolate Nutella and Sea Salt Fudge

Ingredients

• 1 Tablespoon Butter, For Greasing Pan
• 1 can (14 Oz) Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract
• 8 ounces, weight High-quality Bittersweet (60%) Chocolate Chips
• 1 cup Nutella (chocolate-hazelnut Spread), Room Temperature
• 3 Tablespoons Unsalted Butter, Room Temperature, Cut Into 1/2-inch Pieces
• ½ teaspoons (approximately) Sea Salt

Preparation Instructions

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.

Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

Cinnamon Caramel Corn with Pecans and White Chocolate

12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda

3 squares almond bark (about 4 oz)


Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl.  Mix well.  Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated. 

Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes. 

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Homemade Peppermint Patties



Ingredients

• 14 ounces, fluid Sweetened, Condensed Milk
• 6-½ cups Confectioner's Sugar
• 1 Tablespoon Peppermint Extract
• 3 cups Dark Chocolate, Chopped
• 2 Tablespoons Shortening

Preparation Instructions

In the bowl of stand mixer, beat together the sweetened condensed milk, 3 cups of powdered sugar, and the peppermint extract. Add the remaining powdered sugar, ½ cup at a time, until the dough is stiff but still easy to handle.

Using your hands, grab a small 1-inch piece of dough and roll it into a ball. Flatten the ball into a round disc and place on a baking sheet. Repeat with the remaining dough.

Place the discs into the freezer to chill for about 30 minutes.

In the meantime, melt the chocolate. Place the chocolate in a heatproof and microwave-safe bowl. Microwave the chocolate for 30 seconds, then remove it from the microwave and stir. Place it back in the microwave and repeat microwaving for 30 seconds at a time and stirring after each heating until the chocolate has completely melted and is smooth. Add the shortening and stir until it has completely melted into the chocolate.

When the patties have hardened and are thoroughly chilled, remove them from the freezer and place them on the counter next to melted chocolate. Place a large piece of wax paper next to the melted chocolate.

Place one patty on top of one fork and dip into the chocolate. Using another fork, coat the patty completely and carefully place it onto the wax paper. Repeat with the remaining patties.

Allow the patties to cool on the wax paper until hardened. To speed up the process you can place the chocolate covered patties in the refrigerator to chill. Keep in the refrigerator until ready to serve. Enjoy!

These peppermint patties last up to 2 weeks when kept in an airtight container in the refrigerator.

Eggnog Truffles

Ingredients

• 2 cups Granulated Sugar
• ¾ cups Eggnog
• ½ cups Unsalted Butter
• 1 teaspoon Rum Flavoring
• 1 teaspoon Ground Nutmeg, Plus 1 Tablespoon For Garnish
• 1 cup Marshmallow Cream (fluff)
• 3 cups White Chocolate Morsels
• 2 packages (16 Oz. Size) Vanilla Candy Coating

Preparation Instructions

In a large pot, bring sugar, eggnog and butter to a boil. Boil for 2 minutes (rolling boil). Remove from heat and mix in rum flavoring and 1 teaspoon nutmeg.

Pour mixture into a mixing bowl (or use an immersion blender). Add in marshmallow cream and white chocolate morsels. Blend until completely melted and incorporated (about 1 1/2-2 minutes). Pour into a baking sheet lined with parchment paper. Refrigerate for 1-2 hours.

When set, remove by lifting parchment out of the pan and lay on a cutting board. Cut into bite size pieces. Roll each piece into a ball and return to the cookie sheet. When all truffles have been rolled, put in the freezer for 1 hour.

Melt vanilla candy coating (according to package directions) and put in a deep glass or bowl. Using a toothpick, dip each truffle into melted chocolate, tapping the excess off. Set onto parchment-lined cookie sheet. Immediately sprinkle with a tiny pinch of nutmeg. Repeat for remaining truffles. Allow to set about half an hour in the refrigerator.

Serve cold and enjoy!

Don't forget about peppermint bark, the hundreds of different types of fudge, christmas sugar cookies, and martha washington balls!!