You don’t have to wait until next Christmas!
Who says you can’t make candy any time of the year? I usually think of my candy making days as something I do in the fall between Thanksgiving and Christmas; but don’t we all have a “sweet tooth” all year.
This was one of my mother’s favorite candy recipes and I remember her stirring the date mixture and after adding the Rice Krispies; my favorite part was to scrape out the leftovers from the skillet and eat it before it was even rolled in coconut.
I decided to make these for my February bunco group to see what people thought. I have a few friends who remember their moms making something very similar. What’s not to love about these little spheres of dates, sugar, butter, coconut, pecans and Rice Krispies? And since I have so many dates, coconut, and pecans left from my holiday baking, I might as well make some to take to craft circle. My grandmother would have said “they have cereal, that makes them healthy”.
For Christmas I tried making my mother’s old-time cocoa fudge. Not just any fudge. No marshmallows, no Eagle Brand milk, or even a very quick version using marshmallow cream. This was a fudge that my mother made using a recipe right off the Hershey’s cocoa can. The recipe takes about 45 minutes of cooking then over an hour that the fudge mixture sits there cooling down to 110° before the beating starts. Well, mine did not turn out so well, no smooth fudge with a velvety texture. No, I must have cooled too much and then stirred too much. It was not a good thing. BUT, my husband ending up eating all of it.
What’s your favorite candy to make? Do you have a fudge that taste like cocoa fudge? If so, please send me the recipe or leave comment below.
BLAST FROM THE PAST: January 20th is National Cheese Day so if you are looking for a quick appetizer try my Fig and Cheese Bruschetta, I’m buying Cambozola cheese for mine and baking the proscuitto in the oven to crisp like bacon. I’m making these for an amuse bouche for a tea I’m doing in February.
Have your nuts chopped and ready to put in the pan.
Put the butter, sugar, dates, and egg in a skillet and start to cook.
Cook the mixture for about 5 minutes and mash up the dates as you stir.
Measure the Rice Krispies and have ready to put into the melted date mixture.
Stir in the nuts, Rice Krispies, and vanilla.
Have your miniature cup cake liners ready.
Take spoonfuls of the date mixture and quickly made a ball about the size of a golf ball (maybe a little smaller) and then roll in the coconut, covering the entire surface and drop into a paper liner.
- 1 stick butter
- 1 c. sugar
- 1 c. chopped dates
- 1 egg
- 2 c. Rice Krispies cereal
- 1 tsp. vanilla
- 1/2 c. pecans, chopped
- 2-3 c. coconut (to roll balls in)
- Cook the butter, sugar, dates and egg for about 5 minutes mashing up the dates as you cook the mixture.
- Turn off the heat and add in the cereal, vanilla, and the chopped pecans. Mix to thoroughly incorporate the cereal and nuts into the date mixture.
- Using a teaspoon, scoop up spoonful and form into a ball and roll in coconut. Set each ball in a paper liner.