CHOCOLATE MARSHMALLOWS

*Christmas Collection*

ACTIVE: 40 min
TOTAL: 6 hr 40 min
MAKES: About 60 (1-inch) marshmallows

+Nonstick cooking spray
1/3 cup plus 1/2 cup unsweetened cocoa powder
3 (.25-oz) envelopes gelatin
1-1/2 cups granulated sugar
1 cup corn syrup
1/2 cup confectioners' sugar

1. Line an 8-inch-square baking dish with foil, then mist inside with cooking spray.

2. Whisk 1/3 cup cocoa powder with 1/3 cup hot water in a bowl until dissolved.

3. Combine gelatin with 1/2 cup water in a separate large bowl: let stand 5 minutes. Beat cocoa mixture into gelatin mixture with an electric mixer on low speed until just combined.

4. Combine granulated sugar, corn syrup, and 1/2 cup water in a saucepan. Cook over medium heat, stirring until sugar dissolves. Increase heat to high and cook 8 minutes (do not stir). Remove saucepan from heat and immediately pour hot sugar mixture into gelatin mixture, beat on low speed until combined. Increase speed to high and beat until thick and fluffy, 10 minutes.

5. Pour mixture into prepared baking dish, using damp fingers to smooth top. Combine 1/2 cup cocoa with confectioners' sugar; sprinkle some cocoa mixture over top. Cover with plastic wrap and let stand at room temperature at least 6 hours.

6. Put remaining cocoa mixture into a gallon-size zip-top plastic bag. Cut marshmallow into 1-inch cubes and drop them into plastic bag; toss to coat with cocoa mixture. Seal bag and store at room temperature.

(Source: dash magazine)

(Photo-dash magazine)

WHITE HOT CHOCOLATE

*Christmas Collection*

Put 1 cup white chocolate chips in a 1-quart liquid measuring cup or large heatproof bowl. Heat 2 cups whole milk and 1 cup cream or half-and-half in a saucepan over medium-low heat, stirring occassionally, until bubbles form around edges. Pour hot milk mixture over chocolate chips and whisk until melted. Pour into 2 to 4 mugs; top with marshmallows.

(Source: dash magazine & photo also)

CHRISTMAS CANDY FACT

*FLORIDA COCONUT PATTIES*

Coconut patties dipped in dark chocolate have been one of the Sunshine's State's most popular souvenir's for nearly 30 years. Orlando's Anastasia Confections has perfected the recipe, selling more than 10 million a year. ($6 for a box of nine; anastasiaconfections.com)

(Source: dash magazine & photo also)

CHRISTMAS CANDY FACT

*NEW ORLEANS Pralines*

In New Orleans, pralines are like opinions. Everybody's got one. While the basic components---brown sugar, granulated sugar, cream, butter, and pecans---remains constant, no two taste the same. Aunt Sally's Pralines, a French Quarter sweets shop that's been selling the confections since the 1930's, offers 11 varieties. ($14 for six; auntsallys.com)

(Source: dash magazine & photo also)

YULETIDE LAYER BARS

*Christmas Collection*

A Christmas favorite!!!

Makes 2 to 3 dozen bars

1/2 cup (1 stick) butter or margarine
1-1/2 cups graham crackers
1-1/2 cups flaked coconut
1 cup chopped nuts

1 can (14 oz.) Sweetened Condensed Milk
1-2/3 cups (10-oz pkg.) Holiday Morsels

PREHEAT oven to 350 degrees.

MELT butter in 13 by 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; carefully press onto bottom of pan. Sprinkle with coconuts and nuts. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down lightly.

BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

TIP: For easier cutting of bars, line pan with foil, extending over edges of pan. Coat lightly with nonstick cooking spray. Bake and cool as directed above. Lift from pan; remove foil. Cut into bars.

(Source: TOLLHOUSE.com & photo also)

Elegant White Fruitcake

*Christmas Collection*

A truly vintage classic recipe!!!

1 cup salad oil
1-1/2 cups sugar
4 eggs
3 cups sifted flour
1 tsp baking powder

2 tsps salt
1 cup pineapple or apple juice
1 cup cut-up citron
1/2 cup cut-up candied lemon peel

1 cup diced candied pineapple
1-1/2 cups whole candied cherries
3 cups white raisins
2 cups shelled pecans

1. Mix salad oil, sugar and eggs. Beat vigorously with spoon or with electric mixer for 2 minutes. Sift 2 cups of the flour with baking powder and salt. Stir in oil mixture alternately with fruit juice. Mix remaining flour with fruit and nuts. Pour batter over fruit mixture; blend thoroughly.

2. Turn batter into two prepared 8 by 4-inch pans or 1 10-inch tube pan (line with foil, letting it extend 1 inch above tops of pans; grease foil carefully).

3. Bake at 275 degrees for 2-1/2 to 3 hours. Place a pan of water on lowest rack of oven. Let cakes stand 15 minutes before removing from pans. Cool on racks without removing foil. After cakes are cold, remove foil. Wrap and place in air-tight container to ripen; tuck in a few raw apple slices to keep cakes moist.

(Source: Dorothy Dean & kappboom wallpaper photo)