Twelfth Day of Christmas – Chocolate Christmas Fudge

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chocolate Christmas fudge, chocolate fudge, Christmas, Christmas candy, Christmas fudge, dessert, dessert recipe, dessert table, Holiday, holiday candy, sweets table

On the twelfth day of Christmas YoungWifey shared with me, her chocolate Christmas fudge recipe, chocolate bonbons, coconut clusters, cranberry almond bark, chocolate amaretto cherries, pecan turtles, raspberry chocolate truffles, gingerbread fudge, peppermint bark, dark chocolate peanut butter balls, cracked glass candy, and her peanut butter fudge recipe…

Ingredients: 3 c. semisweet chocolate chips, 1 can of sweetened condensed milk, 1 1/2 tsp vanilla (or any flavoring you prefer), pinch of salt, 1/2 c. chopped candy canes, 1/2 c. chopped walnuts.

Directions: Over low heat, melt chocolate, condensed milk, and salt. Remove from heat and stir in vanilla. Pour onto a wax paper lined 9 x 9 pan. Sprinkle candy canes bits and walnut overtop and gentle press into place. Place in the fridge for a few hours to harden. Cut into squares and keep refrigerated until ready to serve.

Pictures to come!!!

I hope you enjoyed my Christmas count down! Let me know how your treats turned out! Enjoy  your tasty treats! Merry Christmas!

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Eleventh Day of Christmas – Chocolate Bonbons

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Chocolate Bonbons, Christmas, Christmas candy, dessert, dessert recipe, dessert table, Holiday, holiday candy, sweets table

On the eleventh day of Christmas YoungWifey shared with me, her  chocolate bonbon recipe, coconut clusters, cranberry almond bark, chocolate amaretto cherries, pecan turtles, raspberry chocolate truffles, gingerbread fudge, peppermint bark, dark chocolate peanut butter balls, cracked glass candy, and her peanut butter fudge recipe…

Ingredients: 1 can sweetened condensed milk, 1/4 c. baking cocoa, 1 Tbs. butter, 1/4 tsp. salt, Christmas color sprinkles

Directions: Mix together condensed milk and cocoa in a saucepan over medium heat. Stirring constantly for about 10 minutes. Remove from heat and mix in butter and salt until combined. Let sit 20 minutes. Drop spoonfuls onto a wax paper lined baking tray on cool in a refrigerator for 30 minutes. Roll mixture into balls and coat in sprinkles. Keep refrigerated until ready to serve.

Don’t forget to check my  blog tomorrow to see what tasty treats I’ve shared.

Hanukkah begins at sundown tonight. Happy Hanukkah to all my friends who are Jewish!

Tenth Day of Christmas – Coconut Clusters

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Christmas, Christmas candy, coconut cluster, dark chocolate, dessert, dessert recipe, dessert table, Holiday, holiday candy, sweets table

On the tenth day of Christmas YoungWifey shared with me, her coconut clusters recipe, cranberry almond bark, chocolate amaretto cherries, pecan turtles, raspberry chocolate truffles, gingerbread fudge, peppermint bark, dark chocolate peanut butter balls, cracked glass candy, and her peanut butter fudge recipe…

This recipe is so easy. It’s also one of my favorite to eat!

Ingredients: 2 1/2 c. shredded coconut, 7 oz. dark chocolate

Directions: Spread coconut on baking tray and toast on top rack for 5 minutes at 300°F. Finely chop dark chocolate. Carefully melt chocolate in a double boiler. Remove from heat and stir in coconut until well coated. Drop spoonfuls onto  a wax paper lined baking tray. Refrigerate until hardened.

* I like to press spoonfuls into my mini muffin cups or candy molds to create a nice shape.

Don’t forget to check my blog tomorrow to see what tasty treat I’ve shared.

Ninth Day of Christmas – Cranberry Almond Bark

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Christmas, Christmas candy, cranberry almond bark, dessert, dessert recipe, dessert table, Holiday, holiday candy, sweets table

On the ninth day of Christmas YoungWifey shared with me, her cranberry almond bark recipe, chocolate amaretto cherries, pecan turtles, raspberry chocolate truffles, gingerbread fudge, peppermint bark, dark chocolate peanut butter balls, cracked glass candy, and her peanut butter fudge recipe…

This was something I was playing around with one year as I was mixing in food to the leftover chocolate I had melted. Then I found out that other people had made similar candies. This is what mine evolved into.

Ingredients: 8 square of white baking chocolate, 3 squares semisweet chocolate, 3/4 c. almonds, 3/4 c. dried cranberries, 2 tsp. almond flavoring

Directions: If almonds are whole, chop into smaller pieces. In a double boiler, melt white chocolate. Remove from heat, mix in almond flavoring and keep warm. Repeat with semisweet chocolate. Mix dried cranberries and almonds into white chocolate. Spread mixture onto a wax paper lined baking tray. Tap tray on counter to even out mixture. Drizzle semisweet chocolate overtop white chocolate. Use a spoon to swirl mixture. Tap tray on counter again to level mixture. Place in the refrigerator until hardened, break into pieces.

Almond Bark

Don’t forget to check my blog tomorrow to see what tasty treat I shared!

Eighth Day of Christmas – Chocolate Amaretto Cherries

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Amaretto cherries, amaretto chocolate cherries, chocolate amaretto cherries, chocolate covered cherries, Christmas, dessert, dessert recipe, dessert table, Holiday, sweets table

On the eighth day of Christmas YoungWifey shared with me, her chocolate amaretto cherry recipe, pecan turtles, raspberry chocolate truffles, gingerbread fudge, peppermint bark, dark chocolate peanut butter balls, cracked glass candy, and her peanut butter fudge recipe…

Part I – Candied Cherry

Ingredients: 1 large jar of maraschino cherries (with stems)3 3/4 c. powdered sugar, 4 Tbs. cream, 1/2 c. softened butter, bottle of amaretto liquor

Directions: Drain liquid from jar of cherries and fill with amaretto liquor, soak for two days. Mix together sugar, cream, butter, and 1 Tbs. of amaretto. Take cherries out of jar, save liquid for another recipe. Dry each cherry gently and then cover with a marble size of the mixture, place on a wax paper lined baking tray. Refrigerate for an hour.

Part II – Chocolate Coating

Ingredients: 2 squares bittersweet chocolate, 6 oz. chocolate chips, 2 Tbs. butter

Directions: Melt ingredients in a sauce pan over medium heat, whisking constantly. Remove from heat. Holding by the stem, dip each cherry into the chocolate coating and then place onto wax paper lined baking tray. Refrigerate until hardened.

Don’t forget to check my blog tomorrow to see what tasty treat I’ve shared.

Seventh Day of Christmas – Pecan Turtles

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Christmas, Christmas candy, dessert, dessert recipe, dessert table, Holiday, holiday candy, pecan clusters, pecan turtles, sweets table, turtle candy

On the seventh day of Christmas YoungWifey shared with me, her pecan turtle recipe, raspberry chocolate truffles, gingerbread fudge, peppermint bark, dark chocolate peanut butter balls, cracked glass candy, and her peanut butter fudge recipe…

This is one of my favorites!

Ingredients: about 25 soft caramels (unwrapped), 75 pecan halves, 2 Tbs. cream, 1 c. mini chocolate chips

Directions: Melt caramels into cream in a double boiler. Once well blended remove from heat and let cool for 10 minutes. Arrange pecan halves in clusters of 3 on a wax paper lined baking tray. Pour about 1 teaspoon of caramel in the center of each cluster, careful not to cover the pecan ends. Set aside to harden. Melt chocolate chips in the double boiler, careful not to burn. Coat each cluster, making sure to hide all caramel, yet not cover each pecan tip. Refrigerate until hardened.

Yum!

Don’t forget to check my blog tomorrow to see what tasty treat I shared!

Sixth Day of Christmas – Raspberry Chocolate Truffles

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chocolate recipe, Christmas, Christmas candy, Christmas dessert, dessert, dessert recipe, dessert table, Holiday, holiday candy, raspberry chocolate truffles, sweets table, truffles

On the sixth day of Christmas YoungWifey shared with me, her raspberry chocolate truffle recipe, gingerbread fudge, peppermint bark, dark chocolate peanut butter balls, cracked glass candy, and her peanut butter fudge recipe…

Raspberry and Dark Chocolate are my favorite two flavors together.

Ingredients: 18 oz. bittersweet chocolate (finely chopped), 1 1/3 c. heavy cream, 1 Tbs. of raspberry oil, 1 c. cocoa powder or confectioner’s sugar (for coating)

Directions: In a saucepan, heat cream and chocolate until melted, whisking together. Remove from heat and stir in raspberry oil. Allow to cool at room temperature, then refrigerate until firm. Using a spoon, form 1″ balls and place onto a wax paper lined tray and chill for an hour. Coat hands first then roll truffles in cocoa powder or confectioner’s sugar, forming perfect balls. Keep refrigerated until ready to serve.

Raspberry Truffles in Silver Wrappers

When you roll them they’d look more round, I let my Pumpkin roll these ones for me.

Don’t forget to check my blog tomorrow to see what tasty treat I’ll be sharing.