Southern Christmas Candy: Brock’s Favorites Part One

I am going to get right down to it. I have for you four delightful recipes for Christmas candy this week. They are four fabulous recipes that you will want to try out this Christmas holiday. Be sure you stock up on your items, and make sure you always buy fresh quality items for your candy. Christmas candy is not awesome unless quality items go into your recipes! Love to all, and wishing you a splendid time preparing your candy! Let me know how your candy turns out. E-mail me, or find me on Facebook! Enjoy, readers!

Brock’s Crunchy Christmas Frito Candy

Note: I have had so much feedback from this candy that came to me from a sweet lady in Tennessee that I have experimented with it a bit, and it has become one of my “perfection” recipes! I have it down to the letter. These are delicious. I take them everywhere, and people just cannot get enough of them. So here they are again. Just tweaked a little bit!

One and one half bags corn chips (10.5 oz size)*

2 bags Nestle butterscotch morsels

1 tsp. vegetable oil

Melt morsels with oil in microwave, stirring frequently until smooth. Put corn chips in large mixing bowl and crunch them up just a bit with your hands. Do not crush. You want pieces. Pour melted butterscotch over chips. Fold well and drop by clusters on wax paper. Let set for 2 hours. Wonderful. Wonderful Wonderful and super super easy!!! *I used Great Value brand corn chips because they are less salty, but Fritos are just fine to use as well.

Mama’s “Chinese Chews” (Improved Haystacks)

Note: You can’t get any better than this Christmas candy. This is one of my family’s favorites. This is a spruced up version of the classic recipe for haystacks!!! Great as gifts!!!

1 bag butterscotch morsels

1 bag milk chocolate morsels

1 (5 oz) can LaChoy chow mein noodles

One and one half cups salted peanuts

In a large bowl, melt morsels in microwave until melted, stirring every 30 seconds. Add chow mein noodles and peanuts and fold. Drop by clusters onto waxed paper. Allow them to rest and set for 2-3 hours at room temperature. After they are set, transfer to airtight containers and put in fridge or freezer until ready to use. You may double or triple the recipe to make as many as you want.

Aunt Francine’s “Gold Brick” Fudge

Note: This was my mother’s sister’s favorite recipe, and my mother used to send it to her in Louisiana every year. She passed away in 2011, but my mama still makes it for all of us every year! It’s a little different and requires more beating time, but it’s definitely worth the effort.

4 cups sugar

2 sticks margarine

1 regular can Carnation evaporated milk (not small can)

12 oz. Toll House milk chocolate chips*

1 large jar Kraft marshmallow crème

1 tsp. vanilla extract

3 cups chopped pecans

On medium heat, cook first three ingredients, bringing to rolling boil. Cook on medium heat until soft ball stage, stirring continuously. Remove from heat. Add vanilla, chips and crème. Beat for 10 minutes with hand mixer until thick and creamy. Fold in pecans and pour into lightly buttered pan. Cool and cut into small pieces. *Milk chocolate chips make creamier fudge.

Carolyn’s Velveeta Fudge

Note: This recipe is courtesy of Mrs. Carolyn Cummins of Louisville. You can’t even taste the cheese in the fudge—it just makes the fudge creamier! It is some delicious fudge, believe me!

Half cup cocoa

Four 1 lb. boxes confectioners’ sugar

2 sticks margarine

1 lb. Velveeta cheese

1 Tbsp. vanilla

2 cups chopped pecans

Sift cocoa and sugar. Melt margarine and cheese. Mix well with dry ingredients. Fold in pecans. Pour into a large greased pan. Cool and cut into squares. This recipe may be halved.

Editor’s note: Brock Wetherly Rogers is an experienced southern food writer, educator, overseas traveler, and passionate student of the culinary and pastry arts. E-mail your comments to him at brockrogers1@gmail.com, or find him on Facebook at Brock’s Bites-Southern Recipes.