Chocolate Walnut Fudge

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This is the last of the holiday baking recipes. Thank goodness because I’m about ready to post salads, fruits and veggies. Still one more Christmas party to go though….

Today we took the girls to the mall to spend some of their Christmas money and gift cards. 5 hours of shopping. We went to Nordstroms, Justice, Lego, Best Buy, Target and Costco. Megan got her first pair of fancy jeans. She wasn’t happy about leaving them to get altered. Tomorrow is American Girl. :/

1-1/2 cups Sugar
2/3 cup (5 oz. can) Carnation Evaporated Milk
2 Tbs Butter
1/4 tsp Salt
2 cups Miniature Marshmallows
1-1/2 cups Semi-Sweet Chocolate Chips
1/2 cup Walnuts, chopped
1 tsp Vanilla Extract

Line 8″ square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium saucepan. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 minutes. Remove from heat.

Stir in marshmallows, chocolate, nuts and vanilla. Stir for 1 minute or until marshmallows are melted. Pour into baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil.

Servings: 48
Calories 72
Total Fat 2.8g
Total Carbohydrates 11.5g
Protein 0.8g
Nutrition Grade D-

Today’s Leopard Print Find: Sperry Top-Sider Bluefish Boat Shoe Womens

Bob’s Chocolate Fudge

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Yesterday we had another visitor…. He’s much bigger than he looks in the picture. I know the one in Montreal today was a hoax, but this thing would have no problem running off with Lily.

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This fudge was in the Christmas cookbook that my mom made for me years ago. It was a recipe that her boss used to make.

3/4 cup Evaporated Milk
2 cups Sugar
1/2 cup Unsalted Butter
12 large Marshmallows, or 156 small
Pinch of Salt
6 oz Semi-Sweet Chocolate Chips
1 tsp Vanilla Extract
1 cup Pecans, coarsely chopped

Lightly coat an 8″x8″ baking dish with butter.

In a medium sized pot, bring evaporated milk, sugar, butter, marshmallows and salt to boiling. Boil for 5 minutes, stirring constantly.

Remove from heat and add chocolate chips, stirring until melted.

Add vanilla and pecans.

Pour into baking dish.

Place in refrigerator for 2 hours if you want it to set faster.

Servings: 30

Calories 157

Total Fat 7.5g
Total Carbohydrates 22.3g
Dietary Fiber 0.5g
Protein 1.0g
Nutrition Grade F

Today’s Leopard Print Find: Birdkage Bowery Tea Towels, Set of 2

Martha Washington Candy

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This past weekend we went back to Merry Main Street’s Christmas in the Square. So did the rest of Frisco. The lines for the sleds, bounce houses and carriage rides were at least an hour long and we didn’t have a lot of time. So we just walked around and looked at the beautiful lights that are synced to the music. But if you wanted to wait, these are some of the things you could have seen & done…

* Watched Santa’s parachute arrival
* Lighting of the City of Frisco Christmas tree
* Kid’s Holiday Store
* Spring Creek Model Railroad Club train display
* Live reindeer
* Santa’s Workshop
* Holiday treats
* Snowflake light show
* Horse-drawn carriage rides
* Entertainment on three stages provided by Frisco Elementary Schools
* And Much More!

IMG_6152And we ran into Emma…

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My mom made these every year when I was growing up. It was a recipe that had been passed down to her. I googled it just to see if other people called it the same thing and it sure looks like this candy was quite popular back in the day. A lot of the recipes had coconut in it. I think I’ll stick with the non-coconut version.

14 oz can Eagle Brand Sweetened Condensed Milk
2 lb Bag of Powdered Sugar
1 tsp Salt
2 tsp Vanilla
1 stick Butter, softened
3 cups Pecans, chopped fine
12 oz Package of Semi-Sweet Chocolate Chips
1/2 cake Paraffin Wax

Mix Eagle Brand milk, powdered sugar, salt, vanilla and butter together. Stir in pecans. Form mixture into 1″ balls.

Melt chocolate chips and paraffin in top of a double boiler.

Dip balls one at a time into chocolate mixture and place on wax paper.

Makes about 72 pieces
Calories 131
Total Fat 6.2g
Total Carbohydrates 19.0g
Dietary Fiber 0.6g
Nutrition Grade D-

Today’s Leopard Print Find: Betsey Johnson Crystal Leopard Heart and Black Bow Drop Earrings

Rolo Pretzel Turtles

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We had a family candy making party today to make candy for the teachers. 3 batches of Rolo turtles, 2 batches of Martha Washington candy, 3 batches of fudge and a bag of chocolate covered pretzels. That was exhausting. And now to get it out of the house as quickly as possible so I won’t eat anymore of it….

I’m partial to these because they look like leopard spots to me. The girls love them and they are super easy for kids to make.

11 oz bag of Rolos Candy
1/2 lb Pecan Halves
50 Small Pretzels

Preheat oven to 350 degrees.
Lay pretzels on cookie sheet lined with parchment paper or foil.
Put a Rolo on top of each pretzel.
Place in oven and cook for 3 minutes.
Remove from oven and press a pecan half gently on top of each Rolo.
Let cool for a couple of hours. (If you need them faster, cool for 20 minutes and then place in refrigerator for 30 minutes.)

Makes 50 pieces
Nutrition per piece:
Calories 65
Total Fat 4.6g
Total Carbohydrates 5.7g
Protein 0.7g
Nutrition Grade C-

Today’s Leopard Print Find: Seven7 Women’s Leopard French Terry Legging