Thank you for your fruitcake comments! Yay Jesslea for going forth with fruitcake traditions!
Boo kitchey doorstops! :)
Dot mentioned the Seafoam, and I had planned on sharing about it....waiting till everyone had received their mailed parcels; so here goes:
When I was in high school, we lived in the country, and were the epitome of little country mice.
We would venture to the city only a few times a year. We would go for our school-shopping, and again before Christmas, for that special dress for the Christmas program at school. The highlight of those trips was to the downtown Sears store. It was not the appliances, TVs, and lawn tractors venue that it is today. Back then, they were relocated to the basement, I think. This was a "department store". It was probably built in the 1950's or so. There were a few wide stairs after you entered, and then a magical land of clothes racks, and.......the CANDY COUNTER.
We would always stop at the candy counter and Mama would select sugar coated orange slices for Dad, chocolate covered fondant bon-bons, (hated the maple ones), chocolate peanut clusters, and......SEAFOAM. We loved it.
Since then, the downtown Sears closed it's doors, and moved to "mall land". No more candy counter.
After that unfortunate turn of events, it became a tradition to stop in to the candy shoppes on every trip to the coast. There is a token piece or two of seafoam purchased; but unfortunately...
the cost of it has sky-rocketed. I have seafoam taste on a saltwater taffy budget.
This Christmas, there has been a scaling way back on the goodie repertoire. With a decision to make fewer items, and to concentrate on things with special memories and fondness, for those I love. I finally made seafoam in my kitchen, and included in the Christmas parcels, we took to the post.
If it has special memories for you too, or you'd like to start a new tradition;
here's the recipe:
1 cup corn syrup
1/2 cup brown sugar (packed)
1/2 cup granulated sugar
1 Tablespoon vinegar
1 Tablespoon Baking SODA
1 pound chocolate almond bark
Butter a 9 x 13 pan, set aside.
In a heavy saucepan, combine corn syrup, both sugars, and vinegar.
Cook over medium heat, stirring continually, until sugars dissolve.
Stop stirring, and cook until candy thermometer reaches 300 degrees F
(hard crack stage) (Watch closely, it starts out slow and then rises quickly at the end)
You don't want it to overcook.
Remove from the heat and quickly stir in the baking soda.
Pour into your prepared 9x13 pan.
It won't fill your pan. Don't yield to the temptation to spread it...
it will only deflate, and ruin it.
When the candy is cool, break into chunks, and
dip it in melted chocolate almond bark (follow your pkg. melting instructions)
Place on waxed paper, chill till firm.
Make sure to store in tight container, guarding against humidity (and heat).
I hope you enjoy this as much as we do!
Do you have any family favorites?
Comments welcome here peeps! I look forward to hearing from you, Comment!
linked to Inspired Rooms Holiday Linky Friday