Christmas Candy......and a pudding.....and some cookies!

 There aren't many times of the year when I actually take the time to make candy but when I do, it is through the Holidays. I simply love the following candy recipes but especially adore Pumpkin Pudding. My recipe for this smooth pudding is the quickest you can find. 

Gingerbread Fudge

This fudge tastes EXACTLY like gingerbread, I promise! Light, smooth and very creamy, this noncook version takes only minutes to make and even less time to eat. Make a batch to share. See the NOTE below for alternate ways of making this fudge if all you have is marshmallows. It will be just as good!

2 cups sugar

1(12-oz.)bag white chocolate chips

1 1/4 cups marshmallow creme(see NOTE)

1/4 cup molasses

1/2 cup evaporated milk

1/2 teaspoon each cinnamon and ginger

1/4 teaspoon each allspice and nutmeg

1/8 teaspoon ground cloves

Line an 8-inch square pan with waxed or parchment paper; set aside. Place all ingredients in a medium saucepan over medium low heat. Continue to heat until everything is melted and smooth, stirring a few times. Immediately pour into prepared pan and refrigerate at least 2 hours, or until firm. 

-If you do not have marshmallow creme, it is easy enough to make your own or use just marshmallows in this recipe instead. If you decide to use all marshmallows, add an extra 2 tablespoons evaporated milk. Here are a couple of tips using marshmallows and marshmallow creme.

-You can substitute 1(7-oz.)container of marshmallow creme with 4 cups mini marshmallows or 40 large marshmallows. Place 1(16 oz.) bag of marshmallows in a large saucepan with 1/4 cup corn syrup and slowly heat and stir until smooth. Transfer to a covered container and cool.

-10 large marshmallows equals 1 cup mini marshmallows, which is 2 ounces. One(7-oz.)jar marshmallow creme equals 2 1/2 cups, or 1 ounce of fluff equals about 1/3 cup.

"Candied" Fruit Nougat

Really not a true candied fruit, these candies are delicious none-the-less and kids adore them. If you want, use real candied fruit in this recipe. This is a gooey messy treat, so be ready to pick your teeth afterwards. As many know, there are basically 2 kinds of nougat. One that is filled with little holes and is much less dense. Then there is true nougat, which is the consistency of stringy, sticky, very dense and thick caramel. This is just such a recipe.

2(12-oz.)bags white chocolate chips

2(10.5-oz.)bags mini marshmallows

1(9-oz.)bag gummy fruit slices

Cut fruit slices a half an inch wide; set aside. Line the bottom of a 9-inch square pan with parchment paper: set aside. In a large bowl add marshmallows and chocolate chips. Microwave for 2 minutes and stir.  If the chocolate chips have not completely melted, continue microwaving at 15 second intervals until completely melted. Add sliced gummy fruit, blend well and pour into prepared pan. Refrigerate until cold and set, about 2 hours.

Loosen the edges with a knife and invert onto work surface, peeling parchment paper from the bottom. Cut to desired sized pieces and serve. 

Chocolate Buttermint 'Cookies'

Although technically not butter cookies, using cream cheese gives these treats an amazing taste. These cookies taste exactly like fudge, even the texture! We all love this easy recipe for the Holidays and I am sure once you make and try them, you will be handing them out to family and friends as a remembrance of Holidays long ago.

1/2 cup(4 ounces) cream cheese, softened

4-5 cups powdered sugar

1 cup baking cocoa

2 teaspoons peppermint or spearmint extract

Simply place all ingredients(starting with 4 cups powdered sugar) in a large bowl and beat on high with an electric mixer until it is as smooth as possible. I would use a paddle attachment because it will get very thick. Add extra powdered sugar if needed to bring it to the consistency of modeling clay(Play Doh for example). 

Pinch off 2 tablespoon measure amounts and roll it on the counter to form a seamless ball. 

Place on a pan that has been lined with parchment paper or film wrap and press down with the tines of a fork as you would a peanut butter cookie until about a half inch in thickness.

Place them in refrigerator for at least 36 hours to dry and form a "shell". You can leave them on the counter as well, but refrigerators dry items out the best.

Once dried, you can place them in a container and enjoy.

Old Fashioned Butter Mints

Butter mints, I am afraid, have seen their days. I think the last time I heard of anyone making them was back when I was a child and my grandmother whipped up batches and batches.....But then again, we didn't have dozens of choices of sour this and extreme that in stores either. In fact, as children, it was a treat to go to the store for our favorite candy necklace or licorice once a month. But come Thanksgiving and Christmas, well these little gems were just part of our choices, as they are my children ever year as well.

P.S., everyone has asked me why there is no 'mint' in this recipe. Simply because they were not originally made with mint. The second question, invariably, is "Why are they called Butter Mints then?" I simply have no idea but if you feel better, add a 1/2 teaspoon of peppermint oil or extract to the recipe. Me? I enjoy them just the way they are!

1/4 cup butter or margarine, softened

1/4 cup sweetened condensed milk

5 cups powdered sugar, plus extra cup if needed

Simply place all ingredients in a large bowl and beat on high with an electric mixer until it is as smooth as possible. I would use a paddle attachment because it will get very thick. Add extra powdered sugar if needed to bring it to the consistency of modeling clay(Play Doh for example). See NOTE.

Pinch off 1 cup measure amounts and roll it on the counter until it is about 1-inch in diameter.  With a non serrated knife, cut off 1-inch long segments and place on a pan. Continue until all dough is formed into mints, making sure they don't touch. Place them in refrigerator for at least 26 hours to dry and form a "shell". You can leave them on the counter as well, but refrigerators dry items out the best.

Once dried, you can place them in a container and enjoy.

NOTE: If your mixer isn't powerful enough and you don't want to break it, mix the dough as much as possible with electric mixer then finish with you hands.

Eggnog Pumpkin Fudge   

A little on the sweet side......okay, a LOT on the sweetness scale, but just don't sit down to the whole pan when it's ready. You can actually taste both the eggnog and pumpkin in this recipe and it was soooooo good!

Nonstick cooking spray

3 cups sugar

1/2 cup butter or margarine

2/3 cup eggnog

1/4 cup evaporated milk

1 1/2 cups canned pumpkin

2 tablespoons maple syrup

1 tablespoon pumpkin pie spice*

10 ounces white chocolate chips

1/2(10-ounce)bag(3 cups)mini marshmallows

Lightly grease an 8-inch square pan with nonstick cooking spray; set aside.

In a large saucepan, place first 7 ingredients and stir well. Bring to a boil over medium high heat, stirring almost constantly to prevent scorching. Continue to boil and stir until your candy thermometer reads 240-degrees F, which is the high end of the soft ball stage. This will take roughly 10 minutes.

Remove pan from heat and immediately stir in white chocolate chips and marshmallows, until everything is completely melted. Pour into prepared pan and cool at least 3 hours, or until firm.

* Or make your own by blending 2 tablespoons cinnamon, 1 tablespoon nutmeg, 2 teaspoons ginger, 1 teaspoon allspice and 1/2 teaspoon ground cloves.

Creamy 5 Minute Pumpkin Pudding 

I don't know why I never made it before this year. Incredibly inexpensive, simple and delicious. If you want to bump it up a notch or two, soften 8 ounces cream cheese, beat until smooth and add to the cooled pudding, beating until the whole thing is creamy. Think pumpkin cheesecake in a bowl!

1 1/2 tablespoons cornstarch

1/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1 3/4 cups milk or egg nog

1 beaten egg

2 teaspoons vanilla or molasses

1/2 cup canned pumpkin

In a medium saucepan, whisk together cornstarch, sugar, cinnamon and allspice. Add milk, egg and molasses(if you are using) and whish until thoroughly blended. Place over medium heat and bring to scalding. When it starts to get hot, you will have to whisk almost constantly. Continue whisking for 1 minutes when it begins to thicken. Remove from heat and whisk in pumpkin and vanilla(if using). Immediately transfer to a bowl, cover and refrigerate until completely cooled, about 2 hours.

When ready to serve, whisk one more time until smooth.

Soft and Puffy Gingersnap Cookies 

There are two different types of people. Those who love crispy, delicate gingersnaps(see NOTE) and those who love pillow soft, fluffy gingersnaps. Here are directions for both!. If you want darker cookies, use light or dark brown sugar in place of granulated in cookie dough. This recipe is foolproof and should be saved for many years to enjoy.

3/4 cup(1 1/2 sticks) butter or margarine, softened

1 1/2 cups sugar, divided

1 egg

1/3 cup molasses

2 1/4 cups flour

1 1/2 teaspoons each baking powder and cinnamon

2 teaspoons dried ginger *

1/2 teaspoon ground cloves 

1/4 teaspoon nutmeg

Cream the butter and 1 cup sugar in a large bowl until as smooth as possible with an electric mixer. Add egg and molasses and continue beating until well combined. 

In a separate bowl, blend remaining ingredients and add to butter mixture slowly. After everything is beaten as smooth as possible with an electric mixer, cover and refrigerate at least 1 hour or until firm enough to handle without being too sticky. 

Preheat oven to 350-degrees F. Pinch off enough dough to form a 2-inch ball, roll it between your palms and then roll in remainder of sugar. Place on an ungreased cookie sheet. Repeat with remaining dough, leaving at least 1-inch between cookies. Bake 14-16 minutes, or until puffed up and starting to show small cracks on top. Remove from oven to cool slightly before removing to wire racks to completley cool.

Make 24

* Because I think all gingersnap cookies should be well pronounced with the flavor of ginger, these cookies stand up to that mantra. If a less pungent taste of ginger is desired, cut the amount in half.

NOTE: For Crispy Gingersnaps, after mixing all ingredients, transfer dough to a work surface and roughly shape into an 8 to 10-inch log. Place this rough log into the center of a large piece of film wrap. Roll the dough in wrap, forming a more uniform log as you do so. Place in freezer at least 2 hours, or until firm. Remove from freezer, unwrap and cut into 1/2-inch slices. Coat each side with sugar and place on an ungreased cookie pan with about 2-inches between each cookie. Bake in a 350-degree F oven for 10-12 minutes, or until the bottom of each is darker the the tops and the centers are firm. Remove to cool as directed above.