Festive Fudge Blossoms Recipes

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl until combined.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, about 1 minute. Add the vanilla and egg and beat until combined. With the mixer on low speed, gradually add the dry ingredients and mix until combined. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.
• Position an oven rack in the center of the oven and preheat to 350 degrees F. Lightly grease a baking sheet with nonstick spray. Put the blue and white nonpareils in a medium bowl.
• Scoop the dough using a 3/4-ounce scoop (about 1 1/2 tablespoons) and roll the dough into a ball. Continue scooping and rolling until you've used up about half the dough. Roll each ball in the sprinkles and place on the prepared baking sheet about 2 inches apart. Chill the remaining dough while the first batch bakes.
• Bake, rotating the baking sheet halfway through, until the cookies are puffed and lightly golden, about 12 minutes. Immediately press a chocolate gelt into the center of each cookie. Let cool 10 minutes on the baking sheet, then transfer to wire racks to cool completely. When the baking sheet is cool, spray again with nonstick spray and repeat with the remaining dough, sprinkles and chocolate gelt.

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
• Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.

Steps:

• Preheat oven to 350.
• Cut butter into cake mix in a large bowl until mixture resembles coarse crumbs.
• Stir in egg and water until well blended.
• Shape dough into ½ inch balls; roll in walnuts, pressing nuts gently into dough.
• Place about 2 inches apart on ungreased baking sheets.
• Bake for 12 minutes or until puffed and nearly set.
• Place chocolate star in center of each cookie; bake 1 minute more.

Steps:

• Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
• Add chocolate and marshmallow creme; stir until melted. Add vanilla; mix well.
• Pour into prepared pan; spread to evenly cover bottom of pan. Cool 5 min. Sprinkle with MALLOW Bits and candies; gently press into fudge with back of spoon. Cool completely. Use foil handles to remove fudge from pan before cutting into squares.

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
• When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
• Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, mixed spice, mixed dried fruit and peel, the orange zest and a good pinch of salt.
• Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
• Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.

Steps:

• Melt chocolate chips.
• Mix chocolate chips with condensed milk, salt, and vanilla.
• Add nuts if using.
• Line a pan with wax paper.
• Pour mixture into prepared pan.
• Refrigerate until set.
• Take out of refrigerator.
• Flip pan and remove wax paper.
• Cut and serve!