My Chocolate Fantasy

Jackie Beem asked:


Everyone has people in their lives that they don’t know very well, yet during the holidays or other occasions you would like to give them a small gift just to say “I’m thinking about you at this time”, “Thank You for just being around”, “Welcome to the neighborhood” or “Thank You for the job you do”.

This might be elderly, lonely people in your neighborhood or church, people you work with, the postman, UPS/Fedex delivery person, paper boy, cleaning personnel in your office, new neighbors, etc.

Because you don’t know a lot about these people’s likes and dislikes it is often hard to find an inexpensive gift for them that they won’t just chunk in a drawer and forget about for years to come. I think we all really struggle with our thoughts trying to come up with small thoughtful gifts that people in this category can appreciate and enjoy.

A number of years ago I found that homemade Chocolate Fudge Candy was a good solution for this problem. It is something that most anyone can enjoy, no matter their age or ***. It is something they can proudly share with friends or family.

I have had to take into consideration whether or not to add nuts. I have found that some elderly people have a problem chewing the candy with nuts. I just make a batch without nuts for those folks. I usually add marshmallows or cherries to their candy.

Here is a simple recipe that I use:

18 ounces semi-sweet chocolate chips

1 (14 ounce) can Sweetened Condensed Milk

Dash salt

1 ½ teaspoons vanilla extract

½ to 1 cup chopped nuts

In heavy saucepan, over low heat, melt chips with Sweetened Condensed Milk.

Remove from heat and stir in remaining ingredients. Spread evenly into wax

Paper-lined 9×11 pan. Top with nut halves or cherries. Spread them at intervals for the square size you would like to have. Chill in refrigerator 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into squares.

I usually use Ziploc containers. I line with wax paper, put a layer of Chocolate Fudge squares, then a layer of wax paper, then more fudge squares alternating until my container is full. I use small containers for some and medium size ones for others. At Christmas they usually make these in red and green. I get the red and green ones at that time and top them off with a Christmas bow which makes a ready wrapped present ready to hand out.

When making a batch with nuts, I usually use pecans or walnuts. If I have to make some fudge without nuts, I use miniature marshmallows, candied cherries or coconut. I have one 96 year old lady that loves coconut and can still chew nuts so she gets a batch with both nuts and coconut.

Some variations are to use White Chocolate Chips or Carmel Chips. I have also mixed in a few Carmel Chips in with the semi-sweet Chocolate Chips.

Even though I do most of my homemade Chocolate Fudge Candy gift giving during the Christmas holiday, I use it for gift giving all year round.

This doesn’t take a lot of time, unless you have a lot of people you need gifts for at one time, and it is really well received by all.

If you don’t have time to make your on Chocolate Fudge Candy gifts you can find a nice ready made Gourmet Chocolate Fudge gift selection at: Country Candy Delights

Linda Wilson asked:


For quick-fix tempting desserts, try bar dessert/cookies.  They are easy, tasty, and they are easy to transport to pitch-in meals, office parties, family reunions, etc.  The Triple Layer Chocolate Bars are perfect for the chocoholic in your group.  The Cranberry-Coconut Bars are a perfect blend of tart and sweet combining cranberries, coconut, and white baking chips.

TRIPLE LAYER CHOCOLATE BARS

1 1/2 cups graham cracker crumbs

1/2 cup cocoa, divided

1/4 cup sugar

1/2 cup butter

1 can (14-oz) sweetened condensed milk

1/4 cup all-purpose flour

1 egg

1 tsp vanilla extract

1/2 tsp baking powder

3/4 cup chopped nuts

2 cups (12-oz pkg) semi-sweet chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, stir graham cracker crumbs, 1/4 cup of the cocoa and the sugar together.  Stir butter into mixture, blending well.  Press mixture firmly onto bottom of ungreased 13 x 9 x 2-inch pan.

In a small bowl, beat sweetened condensed milk, flour, egg, vanilla, baking powder and the remaining cocoa.  Stir nuts into the mixture.  Spread evenly over prepared crust.  Sprinkle with chocolate chips.  Bake in 350 degree oven for 25 minutes or until set.  Cool completely in the pan on a wire rack.  Cut into 24 or 36 bars depending on the size you want.  Store in a tightly covered container at room temperature.

CRANBERRY-COCONUT BARS

2 cups all-purpose flour

1 tsp baking soda

1 cup butter

3/4 cup brown sugar

3/4 cup granulated sugar

2 eggs

1 tbsp vanilla extract

1 cup quick oats

1 pkg (12-oz) white baking chips, divided

1 cup shredded coconut

1 1/2 cups dried cranberries

1/3 cup milk

Preheat oven to 350 degrees.  Lightly grease or spray a 15 x 10-inch jelly roll pan; set aside.

In a small bowl, combine flour and baking soda; set aside.  Cream together the butter, brown sugar and granulated sugar; add eggs and vanilla.  Add the flour mixture to the creamed mixture gradually.  Blend in oats, 1 cup of the white baking chips, coconut and cranberries.  Press dough evenly into the prepared jelly roll pan.  Bake at 350 degrees for 20 minutes or until edges are golden brown and center is set.  Cool completely.

In a small saucepan, cook and stir remaining baking chips and milk over low heat until smooth.  Drizzle mixture over cooled bars.  Sprinkle with chopped pecans, if desired.  Cut into bars to serve.

Enjoy!