Holiday Baking (well, not really baking -- let's call it holiday microwaving)

I love to bake, but sometimes it is nice to fix something quick and easy that makes people think you took time baking.  If you need a baked good for work or school, but don't want to spend a lot of time cooking, the following recipe is the best.  These candies are delicious and they are pretty and the hardest part of making them is unwrapping the Rolo candies.  I posted this recipe a few years ago and a friend of mine I had not seen in a while said she was searching for it because someone at work made them and she was surprised to find it at my site.  I don't even know if you can call this a recipe, but here it is:

Rolo Pretzel Candy

The recipe only calls for three ingredients, square flat pretzels, Rolo candies and pecan halves.  You just place the Rolo candy (unwrap first, of course) on top of the pretzel, microwave and press the pecan into the top of the half melted candy.  I did a plate of 20 at a time and microwaved them for about 30 seconds on high.  They are extremely easy to make, look really nice and are delicious. 

If you want to try something a little more challenging (but still extremely easy), try Rachel Ray's Five Minute Fudge.  It is quick and easy and can be decorated as a wreath for a lovely gift or party food and the recipe can be modified with just about any mix in you choose.

• 1 bag semisweet chocolate morsels (12 ounces)
  
• 9 ounces butterscotch morsels (3/4 of a 12 ounce bag)
• 1 can sweetened condensed milk (14 ounces)
  
• 1 teaspoon vanilla extract
• 1 can or package of walnut halves (8 ounces)
  
• 1/2 cup currants (a couple handfuls)
• 8-inch cake pan, lightly greased with softened butter
• Candied red and green cherries, for garnish (optional)

Preparation

Place a heavy pot on the stove and pre-heat it over low heat. Add chocolate and butterscotch morsels and milk and stir until morsels are melted and milk is combined. Save the empty condensed milk can. Stir in the vanilla and remove the fudge from heat. Add the nuts and currants and stir in immediately.

Cover the empty condensed milk can with plastic wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to center the can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or two that the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving.

Chill covered in the refrigerator. Slice the fudge very thin when ready to serve – a little goes a long way!

Instead of melting the chocolate chips on the stovetop, I usually use the microwave.  If you aren't used to melting chocolate in the microwave, the trick is to microwave for a really short time (like a minute or less) and then stir.  Keep doing that at short intervals until completely melted, being careful not to scorch.  This recipe is very versatile because you can use different types of chocolate chips and mix-ins.  My mom got this recipe (or one incredibly similar) from a friend many years ago and used to make this fudge with white chocolate chips, pecans and chopped cherries.

I've posted this recipe the past couple of years and have tried several variations.  One that I found yummiest was made using one bag of Nestle's white chocolate chips and one bag of Nestle's "swirls" chips (the white and milk chocolate swirls).  It makes a light brown fudge with a really unique flavor. This really is super quick and easy.

I'll post my favorite fudge recipe in a separate post because it requires a bit more work (as well as a candy thermometer and a strong stirring arm), but this one is good.  These two recipes can't be beat if you are looking for something quick and easy, yet still really pretty and yummy.

• 1 bag semisweet chocolate morsels (12 ounces)
  
• 9 ounces butterscotch morsels (3/4 of a 12 ounce bag)
• 1 can sweetened condensed milk (14 ounces)
  
• 1 teaspoon vanilla extract
• 1 can or package of walnut halves (8 ounces)
  
• 1/2 cup currants (a couple handfuls)
• 8-inch cake pan, lightly greased with softened butter
• Candied red and green cherries, for garnish (optional)

Preparation

Place a heavy pot on the stove and pre-heat it over low heat. Add chocolate and butterscotch morsels and milk and stir until morsels are melted and milk is combined. Save the empty condensed milk can. Stir in the vanilla and remove the fudge from heat. Add the nuts and currants and stir in immediately.

Cover the empty condensed milk can with plastic wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to center the can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or two that the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving.

Chill covered in the refrigerator. Slice the fudge very thin when ready to serve – a little goes a long way!

Instead of melting the chocolate chips on the stovetop, I usually use the microwave.  If you aren't used to melting chocolate in the microwave, the trick is to microwave for a really short time (like a minute or less) and then stir.  Keep doing that at short intervals until completely melted, being careful not to scorch.  This recipe is very versatile because you can use different types of chocolate chips and mix-ins.  My mom got this recipe (or one incredibly similar) from a friend many years ago and used to make this fudge with white chocolate chips, pecans and chopped cherries.

I've posted this recipe the past couple of years and have tried several variations.  One that I found yummiest was made using one bag of Nestle's white chocolate chips and one bag of Nestle's "swirls" chips (the white and milk chocolate swirls).  It makes a light brown fudge with a really unique flavor. This really is super quick and easy.

I'll post my favorite fudge recipe in a separate post because it requires a bit more work (as well as a candy thermometer and a strong stirring arm), but this one is good.  These two recipes can't be beat if you are looking for something quick and easy, yet still really pretty and yummy.

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