Remember those long, slow days when you thought Christmas would never come? The time between Thanksgiving and Christmas was painful because it seem to take as long as the previous eleven months. What happened?
It didn’t help that Thanksgiving was at the end of the month and by that Sunday we were turning the calendar to December. At school, that’s meant we had to hustle to get Christmas art work finished and on the walls so someone would have the chance to enjoy them.
My FACS girls have been busy doing really important things–baking and candy making! Last week it was scones, rolls and cinnamon rolls. This week our healthy menu has included caramels, toffee, peanut brittle and four flavors of fudge. AFTER Christmas we’ll do a unit on nutrition!
Here’s one of the recipes a group made on Wednesday.
2 c. semi-sweet chocolate chips
1 c. sweetened condensed milk
2 teaspoons vanilla extract
15 KRAFT caramels
2 tablespoons water
1 c. pecan pieces
1. Line and 8×8 inch pan with parchment paper, leaving an overhang on both sides. Set aside.
2. Place the unwrapped caramels and water in a microwave safe bowl.
3. Use a double boiler to melt chocolate chips and sweetened condensed milk; add vanilla.
4. When the fudge mixture is about to be ready, place the bowl of caramels in the microwave and heat on high for 2-3 minutes, stirring after each minute. Once melted, stir in 1 cup pecan pieces. Set aside.
5. Pour half of the fudge into prepared pan Spoon the caramel pecan mixture over the fudge. Spoon remaining fudge over the top (reheat if necessary). Chill in refrigerator until firm, about 2 hours.
I hope you’ll enjoy this recipe! Have a wonderful weekend and hang on–I’m sure the next week and a half will only fly by faster!