Sweet Holiday Chex Mix

• 3 cups Rice Chex cereal
• 3 cups Corn Chex cereal
• 3 cups Golden Grahams cereal
• 1 1/2 cups Cashews
• 2 cups sweetened, shredded coconut
• 1 cup granulated sugar
• 1 cup light-corn syrup
• 3/4 cup salted butter
• 1 tsp vanilla extract

Instructions

1. In a large mixing bowl, toss together Rice Chex, Corn Chex, Golden Grahams, mixed nuts and coconut, set aside. 
2. In a medium saucepan combine sugar light-corn syrup and butter. Bring mixture to a boil over medium-high heat, stirring occasionally. 
3. Allow mixture to boil for 2 minutes, stirring occasionally. 
4. Remove from heat, stir in vanilla and carefully pour sugar mixture over cereal mixture and toss to evenly coat. 
5. Store in an airtight container at room temperature.

Carmel Apples

Ingredients

1 pound dark brown sugar

1 cup unsalted butter, room temperature

1 can sweetened condensed milk

1/2 cup dark corn syrup

1/2 cup maple syrup

2 teaspoons dark molasses

1/2 teaspoon vanilla extract

1/4 teaspoon salt

12 apples, room temperature

Directions

Special equipment:

 12 wooden sticks

1. Combine all the ingredients together, except for the apples, in a large saucepan, and stir with a wooden spoon over a medium heat until all the sugar has dissolved and is not gritty. Use a wet pastry brush to wipe around the sides of the pan to dissolve any sugar crystals that may form.
2. Clip a candy thermometer on to the side of the pan and bring the sugar mixture to a rolling boil over medium heat, and cook until the thermometer reads 236 degrees F. Pour into a stainless steel bowl and allow it to cool to 200 degrees F.
3. While the syrup is cooling, push a wooden stick into each apple from the top through the core. The stick should be deep enough so it won't fall off when you dip the apple into the caramel.
4. Line a cookie sheet with a silicone baking mat or waxed paper.
5. Dip each apple into the 200 degrees F caramel, watching carefully, so as not to dip your fingers into the caramel. Remove the excess caramel by turning the apples over the caramel bowl and then transfer to the cookie sheet. Repeat with remaining apples.
6. Chill for 15 minutes, then remove them from the silicon mat or waxed paper. Transfer to a serving platter and serve.

Robert irvine

Carmel Popcorn

1 3/4 c Brown Sugar
1 c light Karo Syrup
1 Cube Butter
1 Can Sweetened Condensed Milk
1 tsp vanilla

Combine brown sugar and syrup.  Bring to a boil for 4 1/2 minutes.  Stirring constantly.  Remove from heat add butter, milk and vanilla.  Return to heat stirring constantly until boiling then pour over popcorn.

Sticky Chex

1 cup karo syrup
1 cup sugar
1 1/2 cubes butter
1 large box Rice Chex
cashews

In a large bowl, combine the cereal and cashews. In a saucepan, bring the corn syrup, sugar and butter to a boil. Boil 2 minutes. Pour over cereal mixture and mix well. Spread onto a cookie sheet or large sheet of wax paper to cool. Option add M&M's.

3 Ingredient, 3 Minute Mint fudge...

When I
break
reach my New Years Resolution goal...I am going to make this. Or just wait till next Christmas.

14 oz condensed milk
14 oz package of semi sweet chocolate chips.
10 oz package of Andes mint chips

Mix in bowl and put in microwave for 3 minutes, stir until smooth. Pour into 9x9 for thick squares for thinner squares 9x13. Optional garnish with candy cane candy...you know the melt in your mouth kind. MMMMM! Let cool...cut and share or eat all...which is why I need resolutions!

I got this off of VandCo.

Peanut Brittle

1 c sugar
1/3 c water
1/2 c kayo syrup
2 Tbs marg or butter

Boil 3 minutes in heavy pan. Add 2 c raw peanuts, boil about 13 minutes, stirring constantly. Remove from heat and add 1tsp soda. Stir very well and pour into buttered 9x9 inch pan. Let serve break into pieces.

Corn Flake Peanut Butter

1/4 c sugar
1/2 c peanut butter
1/2 c corn syrup
2 c corn flakes

Combine sugar, peanut butter and corn syrup in sauce pan and bring to a boil stirring constantly until sugar is completely dissolved. Add cereal and mix until evenly covered. Drop tsp at a time on wax paper until cool.

Wright's Carmels

2 Cubes Butter
2 C. Sugar
2 C. Corn Syrup

Boil 5 Minutes.

Add
2 Cans Sweet Condensed Milk

Stir 230 20-30 minutes.

Stir in 1 tsp vanilla. Pour in greased cake pan.

Licorice Flavored-
1/2 tsp anise oil instead of vanilla and black food coloring.

Oreo Chocolates

1 pkg. Oreos
1 8oz. pkg Cream cheese

Crush oreos finely in blender. Mix until smooth with cream cheese. Roll into uniform size balls, place on parchment paper. Cool in fridge, when set roll in melted white almond bark or milk chocolate. Drizzling is optional.

Peanut Butter Puddles

For crust-
1/2 c. butter; softened
1/2 creamy peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. flour
1/2 tsp salt

Cream first 5 ingredients together. Slowly mix in flour and salt. Chill in fridge for 1 hour. Roll into 1 inch uniform balls and place in small l greased muffin tin. Bake 325 degrees for 15 minutes or until lightly brown on edges. When remove from oven press down center to make an indentation. Let cool in pan at least five minutes before then set on cooling rack. Once all done baking make filling.

Filling-
1 c. chocolate chips
1 c. butterscotch chips
1 can of Sweetened Condensed milk
1 tsp. vanilla

Combine in a microwave safe bowl. Microwave on high for 5 minutes. Stir...if more heat is needed do it in 15 second increments until smooth.

Spoon fudge filling into each cup. Sprinkle or leave plain!

English Toffee

1 lb butter
2 c. sugar
10 tsp water

Bring to boil. Let boil stirring occasionally until mixture begins to smoke. It will go through several stages. When it goes start to smoke. The mixture will be syrup thin. Pour onto small cookie sheet. Put chocolate and nuts on both sides. Break into pieces.

Mom's Carmels

2 cups sugar
3/4 light corn syrup
1/2 butter
1 c. cream

Combine all ingredients in a sauce pan. Bring to boil over low heat stirring constantly. Stir in gradually 1 more cup of cream and continue to stir over low heat. Stir until hard ball stage. Pour into buttered dripper pan. Cool and cut into squares.