Opera Fudge
2 c. sugar
1/2 c. milk
1/2 c. light cream
1 T. light corn syrup
1/2 t. salt
1 T. butter or margarine
1 t. vanilla
1/4 c. chopped candied cherries
Note: Michelle’s mother has been making this fudge for Christmas as long as Michelle can remember. It is a special once-a-year treat in the Kilpatrick household.
Instructions:
Butter sides of a heavy 2-qt saucepan. In it, combine sugar, milk, cream, corn syrup, and salt. Cook and stir over medium heat till sugar dissolves and the mixture comes to a boil. Cook to soft ball stage (236 degrees). Immediately remove from heat. Cool to lukewarm (110 degrees) without stirring. Add butter/margarine and vanilla. Beat vigorously till the mixture becomes very thick and starts to lose its gloss. Quickly stir in cherries and pour into a buttered shallow pan or platter. Mark while war. Cut when firm.
Peanut Brittle
2 c. sugar
1 c. light corn syrup
1/2 c. water
2 c. roasted peanuts
1 1/2 T. butter
2 t. soda
1 t. vanilla
Instructions:
- Line a sheet pan with parchment or wax paper
- Boil sugar, water, and syrup in a medium saucepan to 230 degrees. Stir well.
- Add the peanuts and stir constantly until the temperature reaches 310 degrees F.
- Remove the mixture from the heat and add the butter, baking soda, and vanilla. Mix well.
- Pour the mixture onto the prepared pan and quickly spread the mixture into an even layer.
- Cool completely before breaking apart.
- Store the cooled peanut brittle in an airtight container.
Note: The Kilpatrick family looks forward to Michelle’s father making his famous peanut brittle every year at Christmas.
Walnut Crescents
1/2 c. butter
1/2 c. granulated sugar
1/2 c. finely ground walnuts
1 c. flour
1/8 t. sale
1 T. vanilla
Confectioner Sugar
Instructions:
- Cream butter
- Gradually add sugar, beating until light
- Add nuts, flour, salt and vanilla. Mix until dough holds together (if necessary, add 1 or 2 t. cold water)
- Using about 1 t. dough for each cookie, roll until about 2 1/2 inches long, tapering at both ends
- Bend the cookies into crescents and place on a baking sheet
- Bake in a preheated 300-degree F oven for 20-25 minutes or until cookies are lightly browned and done inside (break one open to check)
- While still warm, dust heavily with confectioner sugar and cool to room temperature
