No matter how many sweet treats and confections we’ve all eaten from Thanksgiving through Jan. 2, they’re gone now. And we miss them. We want some more. And they’re all gone, gone, gone…
But hey, let’s not forget there’s often a silver lining, and Arlington cook Jo Green is surely it. Minutes before Christmas, she mailed us some favorite candy recipes. Sadly, there just wasn’t time to rush them into print.
Today, though, possibly even better, we’ll have a chance to try them.
In her letter, Jo told us, “I made the peanut butter snowballs this morning and thought of your Forum readers. These three candy recipes are fairly easy and quite yummy.
“I hope someone actually uses the recipes I’ve submitted. I usually double the peanut butter snowball recipe.
“And thank you for your article on ingredients to make — I will use several of them immediately.”
And another dandy candy dates back to the Nov. 29, 2006, Forum column, wherein Sherrie Davis, of Everett, shared the secret for another no-thermometer candy with us. It couldn’t be easier to make, and could well be an absolute godsend for kids to make on one of those common winter housebound, rainy, windy, too cold to go outside, bored sort of days.
Sherri has always called it pass-around fudge, and you’ll see why.
Peanut butter snowballs
1 cup powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter or margarine, softened
White chocolate coating (about 4 squares should do the job)
In mixing bowl, combine the powdered sugar, peanut butter and butter or margarine; mix well. Shape mixture into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 30 minutes or until firm.
Meanwhile, melt the white coating in a double boiler or microsafe bowl. Dip chilled balls in the melted coating and place on waxed paper to harden.
1 package (6 ounces) chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
2/3 cup chopped nuts (optional)
Heat the chips and sweetened condensed milk in a saucepan over low heat, stirring until chocolate is melted and mixture is smooth. Remove from heat and blend in vanilla and, if desired, nuts. Spread in a buttered 8-inch square pan. Chilll until firm, at least 4 hours. (The chocolate and milk can also be done in a microwave.)
Makes one 8-inch pan.
Famous candy shop fudge
1 cup margarine
1 package (12 ounces) chocolate chips
4 cups powdered sugar
1 tablespoon vanilla
1 cup chopped nuts
In a microwave-safe container, combine the margarine and chocolate chips; heat in microwave 1 1/2 minutes. Mix egg and powdered sugar, add to chocolate mixture, then add vanilla and nuts, mixing thoroughly. Pour into a greased 9-by-9-inch square pan or a 7-by-11-inch pan and refrigerate until firm.
1 gallon-size, self-sealing plastic bag
1 package (3 ounces) cream cheese, softened
1 cube (1/2 cup) margarine, softened
1 box (1 pound) powdered sugar
1/2 cup cocoa
1 teaspoon vanilla
Open plastic bag; add all of the ingredients. Seal the bag and, using your hands, work ingredients together until mixed thoroughly and no lumps remain, passing bag along to other helpers, if desired. Fudge is ready when it pulls away from the sides of the bag. Store finished fudge in the refrigerator.
The next Forum will appear in Wednesday’s Good Life section.