"This candy recipe is very pretty on gift trays and tasty too. If cranberries are not on hand, dried cherries or raisins will work beautifully in this recipe." Original recipe yield: 1 - 1/2 pounds.
INGREDIENTS:
1 pound white confectioners' coating
1/2 cup dried cranberries
1 (3.5 ounce) package macadamia nuts
DIRECTIONS:
Line one 10x15 inch cookie sheet with aluminum foil.
Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. Stir in cranberries and nuts.
Spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. Store in air tight container.
Date Roll Candy
"This is an easy to make and delicious candy that is a little different than any other." Original recipe yield: 10 to 12 servings.
INGREDIENTS:
3 cups white sugar
1 cup evaporated milk
1 cup dates, pitted and chopped
1 cup chopped nuts
DIRECTIONS:
Butter a 12x15 inch sheet of aluminum foil and dust generously with confectioners' sugar.
In a saucepan over medium- high heat, mix together the sugar and evaporated milk. Stir frequently and bring to softball stage of 235 degrees F. Stir in dates and nuts; allow mixture to cool.
Form the candy into a roll about 1-1/2 inches in diameter and wrap in the prepared foil; refrigerate until firm. Slice thinly with a knife dipped in hot water to serve.
Fruitcake Truffles
"This recipe will make good use of any extra fruitcake. Orange juice can be substituted for orange liqueur. Cocoa powder can be substituted for the sifted confections' sugar." Original recipe yield: 30 servings.
INGREDIENTS:
6 (1 ounce) squares semisweet chocolate
3 tablesp