Christmas Recipes
Jello Marzipan Candy
I’m in cooking and baking mode to get Christmas done for loved ones, friends and my soldiers. I’ll be posting a few recipes here as I go along. This candy is nice because it’s a good break from the chocolate that seems to dominate all Christmas candy. It’s rich with a hint of tang and by changing the color and flavor of the Jell-O you are unlimited in what you can do with it. Since I am kind of boring, I usually make strawberries or balls. If you make strawberries, dye almond slivers or slices green and insert them in the end for leaves and stems. Or, if you’re like me and hoard everything craft related, use leaves you have trimmed off artificial plants and flowers.
Ingredients
- 3/4 c. 1/2 can Eagle Brand milk
- 2 3 oz. pkg. strawberry Jell-O
- 2 tsp. almond extract.
- 1 c. angel flake coconut
- 1 c. blanched almonds or pecan chips.
Instructions
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Decorator sugar in appropriate colors. I usually make strawberries and roll the shaped balls in red decorator sugar, but you can use lime and green, lemon and yellow, etc.
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Mix all together. Keep in refrigerator 3-4 hours or longer. Mold into balls and shape like strawberries. Roll in red sugar. Note: Blend almonds; then coconut. Mix all together. Can use leaves purchased for this. Can use lime or lemon Jello for lime or lemon balls and different leaves.
Recipe Notes
Chocolate Fudge I’d like to say I have some secret family recipe I use, but I don’t. I make Fantasy fudge and the recipe is on the marshmallow creme jar. My one caveat might be real butter works best and I’ve found using real chocolate chips not artificially flavored chips makes a great difference. The artificial chocolate seems to make a grainier fudge for some reason. You can experiment with this recipe and mix in peanut butter instead of chocolate. I usually add at least a cup. Dvinity This is another staple Christmas recipe.
That looks delicious!