Christmas Candy

No, these recipes are not healthy.  But at holidays, especially Christmas, we allow ourselves some indulgences.  These are some of my family's favorite Christmas candy.  

NELL'S PEANUT BRITTLE

1 1/2 cups sugar
1/4 teaspoon salt
1/2 cup light corn syrup
1/3 cup water
2 cups raw peanuts
1 tablespoon butter
1 teaspoon vanilla
1 1/2 teaspoon baking soda

Put sugar, salt, syrup and water into a heavy saucepan and set over medium high heat.
Bring to a boil and cook until it spins a thread. No need to stir.
Add peanuts and cook, stirring occasionally, until the mixture becomes light brown and the peanuts begin to pop.
Add the butter and vanilla and blend quickly.
Then add the soda and remove from heat stirring quickly and thoroughly.
Pour onto greased cookie sheets - not spreading - and let cool.
Break up and put in airtight container.

BILLYE'S FUDGE

1 can Eagle brand milk
18 ounces semi-sweet chocolate chips
1 tablespoon butter
1 teaspoon vanilla
Chopped nuts, optional

Mix over low heat.
Pour into greased pan.

BUBBA'S PEANUT BUTTER RICE KRISPIE TREATS

1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups Rice Krispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Combine sugar and corn syrup and cook over medium heat until sugar is dissolved and mixture is smooth.
Remove from heat and stir in peanut butter and mix well.
Add cereal and mix well.
Press into a 9x13 greased pan.
Melt the chocolate and butterscotch chips and spread over the cereal.
Cool until firm.

CATHEDRAL CANDY

12 ounces chocolate chips
1 large package of colored marshmallows
½ stick butter
2 cups pecans, optional
2 eggs
powdered sugar
In a double boiler, beat the eggs, chocolate chips, and butter until smooth.
Add to the marshmallows and nuts, if using.
Roll into logs and roll up in waxed paper. Refrigerate.
When ready to serve, slice and enjoy!

CHERRY MASHERS
Adapted from Magnolia Table

One 7.2 ounce package Betty Crocker Home Style Fluffy White Frosting Mix
1 lb. powdered sugar
6 tablespoons butter, at room temperature
One 10-ounce jar marachino cherries, drained and chopped
1/2 teaspoon vanilla
1/4 cup Eagle brand milk
One 20 ounce package chocolate almond bark, broken into smaller pieces
One 11.5 ounce bag milk chocolate chips
1 tablespoon avocado oil

Line a sheet pan with parchment paper.
In a stand mixer fitted with the paddle attachment, combine the frosting mix, powdered sugar, butter, marachino cherries, vanilla and Eagle Brand milk.
Starting on low speed and gradually speeding up to medium, beat until the mixture has a fluffy consistency, about 4 minutes.
Form the cherry mixture into 1-inch balls using a cookie scoop. Place on the sheet pan and freeze until firm, 1-2 hours.

For the chocolate coating -

In a medium saucepan, combine the almond bark, chocolate chips, and oil and melt over medium heat, mixing well.
Working in batches, remove the cherry balls from the freezer and dunk them into the chocolate mixture one at a time with a fork or spoon. Allow the excess chocolate to drip off and then return the balls to the parchment.
Refrigerate until completely hardened, about 20 minutes.
Store in an airtight container in the refrigerator for up to 7 days.