We thought we’d do a little series on what each of us routinely makes or has made for us (ha!) at the holidays in the form of treats.  I mean these are items that, if not made, would mean it just isn’t Christmas.

First up: Fantasy Fudge.  This is the marshmallow creme type of fudge. I could literally eat the entire pan.

Fantasy Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. Eat entire pan.

recipe courtesy of Kraft Marshmallow Creme jar.  picture courtesy of kraftrecipes.com

Next is Leche Quemada, which is a cinnamon candy that is similar in texture to a praline.  I have never made this on my own because it’s actually pretty tough to make (lots of arm breaking stirring), so generally my mom and I will make this together and take turns with the stirring.  Then when it’s time to drop these on wax paper it definitely takes two to get them out before the mixture hardens up.  But OH SO WORTH IT.  Again, I could make myself sick from these.

Leche Quemada

12 oz. cans evaporated milk
2 12 oz. cans water
5 cups sugar
6 cinnamon sticks

Mix the first three (3) ingredients together in a large pot until the sugar has dissolved. Add the cinnamon sticks and place over low heat. For a creamier consistency start with a low heat and gradually raise to a medium heat. Stir constantly until mixture boils. Boil until candy reaches soft ball stage (234-240 degrees). As candy reaches soft ball stage it will need to be watched carefully and stirred. At this stage you should also remove the cinnamon sticks. Remove from heat and beat until candy around the edge of the pan begins to lose it’s gloss. Quickly drop by teaspoon onto waxed paper. A pecan half may be added if desired.

recipe courtesy of my great aunt. picture courtesy of abnormal-psychology.info

My final treat is Wedding Ring Cookies or Rosquitas. These are also sorta time consuming, but oh so yummy.  The picture shows crescents but we make them into rings. They are very light cookies and again you can eat about eleventh billion.

Rosquitas

1/2 c water
2 3″ cinnamon sticks, broken into pieces
1/4 t. anise seed
4 c. all-purpose flour
1/4 t. salt
1/8 t. baking powder
1/2 c. lightly salted butter or margarine, at room temperature
1/2 c. vegetable shortening at room temperature
1/2 c. granulated sugar
About 1 cup confectioners’ sugar

In a small saucepan bring water, cinnamon and anise to a simmer over moderate heat. Let simmer 12 to 15 minutes, until 1/4 cup liquid remains. Let cool and then strain; discard seeds and cinnamon. Sift flour with salt and baking powder. In a large bowl beat butter with shortening and granulated sugar until smooth and creamy. Add flour mixture 1 cup at a time, alternating with the cooled, spiced water. Mix to a smooth, stiff dough. (If dough is not quite pliable enough to shape, work in 2 or 3 tablespoons water.)

To shape cookies: Take 1/4 teaspoon of the dough and roll into small, rope-like strips in the palm of your hand. Then twist the strips around your little finger and fasten ends. Place rings of dough about 1/2 inch apart on ungreased baking sheets. Heat oven to 350 degrees F. Bake cookies 7 – 10 minutes, until lightly browned on bottom. Transfer to a wire rack to cool. Put confectioners’ sugar in a paper bag, add a batch of the cookies and shake to coat. Tip them into a strainer to remove excess sugar.

recipe courtesy of Grace Whitt by way of Redbook Magazine. picture courtesy of dexknows.com

So what do you make each year?