Holiday Favorites!

Yummy Wassail

This makes a HUGE batch - I make it, serve it and then just pour the rest into rinsed out juice bottles and store in the fridge for up to 2 weeks.  Then I can heat up a nug whenever I want some!

1 gallon granberry juice - you can use the cocktail in a pinch
3  12 oz cans frozen yellow lemonade concentrate
1 gallon of water
2 c sugar

7 - 10 WHOLE cloves
3 - 4 sticks of cinnamon
cheesecloth (this is usually available in the craft section of stores)

Make a little "sack" with the cheesecloth and put the spices in it and tie it closed.  Put it in with juices and water in a BIG pot and bring to a simmer.  Add sugar and stir until dissolved.  Simmer on low foranother hour or so.  Remove spice package and serve.     Just remember, this tastes very different than spiced cider!

Grandpa's Fudge

4 1/2 c sugar
1 can evaporated milk (not skim for this one!)
1 cube MARGARINE

Bring to a boil over medium low heat, stirring often.  Then maintain the boil for 12 minutes, stirring often.
Remove from heat and stir in:

16 oz of Hershey's chocolate bars - broken up (has to be plain Hershey's bars - others don't work as well)
12 oz bag semisweet chocolate chips
2  7 oz jars marshmallow cream

Stir until completely combined.  Pour into a buttered 10 x 15 (jelly roll) pan and let set up for at least 6 hours before serving.

Nancy's Top Secret Caramel Recipe (not so secret anymore!)

2 c sugar
1 c corn syrup
3 c heavy whipping cream
1/4 c butter
1/2 t salt
1 t vanilla

In a large saucepan (about the 4 quart size). combine 1 c cream, sugar and corn syrup.  Stir constantly (with a wooden spoon) over medium heat and bring up to firmball stage*. Then add 1 c cream and repeat process.  Then add the 3rd cup cream, the butter and salt and bring it again to firmball stage, stirring constantly.  Once it reaches firmball stage, turn it off and add vanilla.  Stir until completely combined.
Pour into a buttered 9 x 13 inch glass pan - do not scrape the sides of saucepan! Allow to cool and then cut up and wrap in wax paper.  These caramels are soooo soft if you pay very close attention!  If not, then they make great toffee pieces to suck on!

*Firmball stage:  I ALWAYS use a candy thermometer but the trick is, depending on your elevation makes a difference on what firmball stage actually is.  The temperatures listed on the candy thermometer are for SEA LEVEL.  The best way to find out what firmball is in your neck of the woods is to get a pot of water boiling with your candy thermometer in it.  At sea level, water boils at 212 degrees.  Watch and see what it boils at where you live.  For me, it boils at 203.  So I just subtract 9 degrees from whatever it says on the thermometer.  My firmball stage is at 235. All "stages" - firmball, hard ball, etc are adjusted by the same degree.  Everytime you get a new candy thermometer, make sure that it is the same!