Christmas Crack

1 (12.8 oz.) box of rice chex cereal
1 (12 oz.) box golden graham cereal
1 (7 oz.) bag shredded coconut
1 (4 oz.) bag slivered almonds
1.5 cups butter (3 sticks)
2 cups sugar
2 cups corn syrup

Combine first 4 ingredients in large bowl and mix well.  In large sauce pan, cook butter, sugar and corn syrup until it comes to a "soft ball" stage.  234 degrees on cookie thermometer.

Pour over cereal mixture and stir until well coated.
Pour onto 2 large cookie sheets to cool.  Stir occasionally to prevent clumping.  Store in air tight container.

Caramel Crispix

18 oz Crispix Cereal
1 1/2 c. brown sugar
1 1/2 c. butter
1/3 c. lite karo syrup
1/4 tsp. baking soda
small can cashews

Boil sugar, butter and karo for 2 minutes.  Add baking soda.  Pour cereal in a brown paper bag and add the caramel.  Roll top of bag to close and shake. Microwave 1 1/2 minutes and shake again. Microwave another 1 1/2 minutes and shake again.  Microwave another 1 1/2 minutes and shake again.  (Watch carefully...no fires!)  Pour out in single layer onto wax paper to cool.

Carmel Apple Dip

1 (14 oz) can sweetened condensed milk
1 1/2 cup karo syrup
1 cup brown sugar
1 cup white sugar
1/2 cup butter
1/4 tsp. salt

Cook on medium heat stirring constantly until you reach 225 F. Let the carmel cool before dipping your apples.

Buckeyes

aka little pieces of heaven... (ha ha, I'm teasing, but they ARE really good!)

recipe from Lori Thompson who found it in Family Circle magazine

BUCKEYES

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

2 cups confectioners sugar

2 cups semisweet chocolate chips

1. Line 2 baking sheets with waxed paper; set aside.

2. In a large bowl, beat peanut butter, butter, and sugar with an electric mixer on medium speed until well combined. Roll into 1-inch balls and place on baking sheets. If mixture is sticky, wet hands with cold water and continue rolling. Place baking sheets in freezer for 30 minutes or until balls are firm.

3. Microwave chips in a glass bowl on HIGH for 2 minutes, stirring midway (I prefer to use a double boiler, it keeps the chocolate at a more even temperature for easier dipping). (Hilary's notes: We don't have a double boiler, so I put a canning ring in a sauce pan, put water in and then put a glass bowl on top - it worked great!)

4. Pierce each ball with a toothpick (I've found a fondue fork works better if you have one) and dip into chocolate 3/4 of the way deep wiping excess chocolate on rim of bowl. Place on waxed paper; repeat with remaining balls. Return undipped buckeyes to freezer for 10 minutes if they get too soft. (Hilary's notes: It works so much better with COLD buckeyes - I kept taking them to the freezer. Otherwise they just fall off while you're dipping)

5. Chill in fridge for 45 minutes, until set. 

6. Try not to eat them all in one sitting!

Makes: about 4 dozen

Peanut Butter Bars

Smooth as Silk Fudge

FUDGE....SMOOTH AS SILK!

2 cups cream
4 cups sugar

Stir cream and sugar together in large pot. Put on medium heat and while stirring, bring this cream/sugar mixture to a boil. Now place the lid on your pot for 3 minutes. (This means you will not stir, because the lids on!)

Take the lid off now, and continue to cook this mixture to a Soft Ball Stage (228). I also do the cold water test: Drop one tablespoon of fudge into a cup of COLD Water....with a spoon, try to form a ball that will hold a ball shape in the water.

Take off the heat and add 1 cup butter that you have cut up in chunks. DON'T Stir it in...let it sit for about one minute untouched while the butter starts to melt.


Now...pour this mixture over 3 big broke up Symphony bars (the 6.28 ounce bars) that you have placed in another large bowl. DO NOT SCRAPE the pan of hot mixture. Just pour it in, without scraping the sides.

Beat this entire mixture with your hand mixer (or KitchenAid) until nice and smooth and creamy...a good couple of minutes. You can add walnuts as well, once it's creamy. Pour into greased or parchment lined 9x13 pan. I like to line my pan with parchment paper, then it's really easy to pull the entire slab of fudge from the pan, and cut it up nicely. Keep between layers of wax paper or saran wrap, in well sealed Tupperware container. I keep mine in the fridge, because I like it cold. It will keep for a long time, if kept sealed well.