Chilly Bear's – South Pole Christmas Cards

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Archive for October 18, 2010

Honey and Macadamia Nut Fudge

Ingredients
1-1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup half-and-half or light cream
1/3 cup milk
2 tablespoons honey
2 tablespoons butter
1 teaspoon vanilla
1/2 cup coarsely chopped macadamia nuts, hazelnuts (filberts), or pecans
Chopped nuts or chopped dried pineapple or papaya (optional)

For directions, click here

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Peppermint Sticks

Ingredients
4 oz. bittersweet or semisweet chocolate, chopped
1 tsp. shortening
2/3 cup pecans or your favorite nuts, chopped
16 3- to 4-inch soft peppermint sticks

For directions, click here

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Fancy Liqueur Chocolates

Ingredients
2 cups sugar
1/2 cup water
1/4 cup half-and-half or light cream
1 tablespoon light-colored corn syrup
2 tablespoons Amaretto or coffee liqueur
1 pound dipping chocolate or confectioner’s coating

For directions, click here

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Candy-Box Caramels

Ingredients
12 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped
1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils
48 short plastic or wooden skewers (optional)
1 14-ounce package vanilla caramels (about 48), unwrapped
2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)

For directions, click here

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Latte Fudge

Ingredients
3 cups sugar
1-1/2 cups half-and-half or light cream
2 tablespoons espresso powder or 3 tablespoons instant coffee crystals
3 tablespoons light-colored corn syrup
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 teaspoon vanilla
1 cup toasted chopped hazelnuts (filberts)
2 ounces semisweet chocolate, melted (optional)
Coffee beans (optional)

For directions, click here

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Mocha Truffles

Ingredients
3/4 cup whipping cream
2 tablespoons butter
14 ounces premium dark baking chocolate, chopped
1 tablespoon coffee liqueur
15 ounces white baking chocolate, chopped
1 tablespoon shortening
1 tablespoon instant coffee crystals

For directions, click here

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