Christmas Goodies
Thank you to everyone who entered the e-mail subscriber’s Christmas Goody Contest. The winning entry—No-Bake Chocolate Truffles—is printed below, along with a few other sweet treats.
No-Bake Chocolate Truffles
This is my recipe for no-bake chocolate truffles—they are amazing and everyone who has tasted them can never have just one. Best thing is, there’s no baking involved!
1/2 cup butter, at room temperature
2 1/4 cups icing sugar
1/2 cup cocoa
1/4 cup whipping cream
1 tsp vanilla
Beat butter with an electric mixer until light. Mix together icing sugar and cocoa. Add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape into balls and place back into fridge for 5 mins. Take out, roll in desired coatings (cocoa, icing sugar, coconut, etc). Makes about 3 dozen. Enjoy!
Laura Bates
Millionaire Squares
Base: 1/2 cup soft butter
1/4 cup white sugar
1 1/4 cups flour
Filling: 1/2 cup brown sugar
1/2 cup butter
2 Tbsp corn syrup
1/2 cup sweetened condensed milk
Topping: 6 oz milk chocolate chips
2 tsp butter
Base: Mix well and press into 9-" square pan. Bake at 350˚F for 20 minutes. Cool.
Filling: Combine filling ingredients in a double boiler and bring to a boil. Boil and stir for 5 mins. Remove from heat, beat and pour over cooled base. Refrigerate till set.
Topping: Melt over low heat, then pour over filling, spread and refrigerate. Chill (slice into squares before chocolate is completely hardened).
Sent in by Lisa H.
Popcorn Snowballs
Ooey, gooey and great. These are a hit with my family every year.
1 1/4 cups granulated sugar 2 Tbsp butter
1 1/2 cups firmly packed brown sugar 1/2 tsp salt
3/4 cup light corn syrup 1 tsp vanilla
1/4 cup light molasses 16 cups popped popcorn
1/2 cup water (approx 1 cup unpopped)
Line a baking sheet with waxed paper. In a saucepan, combine the sugars, cornsyrup, molasses, and water. Cook over medium heat, stirring constantly, until sugar is dissolved. Using a candy thermomet, heat to 284˚F. Remove from heat and stir in the butter, salt and vanilla until butter melts. Put the popcorn in a large bowl and pour the sugar mixture overtop. Stir with a wooden spoon and cool for 10 minutes. Butter your hands and shape the popcorn into balls about 2 inches in diametre. Place on prepared pan and let harden for 1 hour. Wrap and store in an airtight container (will last for up to 4 days). Makes about 24 balls.
Sent in by Linda C.
Easy Turtle Candies
72 pecan halves
24 caramel candies
1 tsp butter
6 oz semi-sweet chocolate chips
Preheat oven to 300˚F. Cover cookie sheet with tin foil, shiny side up. Grease. For each candy, place 3 pecan halves in a Y shape on foil. Place 1 caramel on the centre of each Y. Bake until the caramel is melted. Heat butter and chocolate chips, stirring frequently until chocolate is melted. Spread over candies, leaving both ends of pecans uncovered. Refrigerate until chocolate is firm (about 30 min).
Sent in by Donna C.
Almond Roca
1 cup sugar
1/4 cup water
1 Tbsp light corn syrup
1/2 lb butter ( NO substitutes)
1/2 lb slivered almonds (2 cups)
1/2 lb bar of dark chocolate
Melt butter, sugar, syrup and water in a pan over medium heat. Stir. When butter is melted, add almonds and heat to a rolling boil. Boil and stir for a minimum of 10 (max. 15) minutes, until mixture thickens and turns darker in colour. When the mixture crackles, pour it onto a large cookie sheet and spread it as thin as possible with a spoon. While the mixture is still hot, break up the chocolate into chunks and distribute it over the almond mixture and let it melt. Spread it evenly on the top. Cool. When cool, lift the almond bark off the pan and break into small pieces.
Sent in by Bethany G.
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