Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

107 CHRISTMAS COOKBOOK

Peanut Pralines

MAKES ABOUT 28

Peanuts work just as well as pecans

in this update to the classic New

Orleans treat.

6 tablespoons unsalted

butter, cubed

1½ cups firmly packed dark

brown sugar

½ cup heavy whipping cream

1½ teaspoons light corn syrup

½ teaspoon kosher salt

12⁄3 cups confectioners’ sugar

1½ teaspoons vanilla extract

1½ cups salted cocktail peanuts

1 tablespoon flaked sea salt

1. Line a large baking sheet with
   wax or parchment paper.


2. In a medium heavy-bottomed
   saucepan, melt butter over
   medium heat. Add brown sugar,
   cream, corn syrup, and salt; bring
   to a boil, stirring frequently.
   Cook for 1 minute, stirring
   frequently. Remove from heat. Add
   confectioners’ sugar and vanilla;
   beat with a mixer at low speed
   until smooth. Stir in peanuts. Let
   stand, stirring occasionally, until
   mixture is thick enough to drop
   with a spoon, about 5 minutes.


3. Drop mixture by heaping
   tablespoonfuls 2 inches apart
   onto prepared pan. Immediately

sprinkle with sea salt. Let stand

until firm, 3 to 4 hours. Gently

remove from paper. Store in an

airtight container.

Turtle Fudge

MAKES ABOUT 36 PIECES

This decadent fudge is completely

over the top, and we can't get

enough of it.

2¾ cups sugar

¾ cup whole milk

¾ cup butter-flavored

shortening

2 (4-ounce) bars semisweet

chocolate, chopped

1 (4-ounce) bar unsweetened

chocolate, chopped

1 (7-ounce) jar marshmallow

crème

2 teaspoons vanilla extract

1 teaspoon sea salt, divided

28 chocolate-covered caramel

candies*, cut in half

1 cup chopped toasted pecans

1. Line a 9x9-inch baking pan with
   foil, letting 2 inches of foil hang
   over sides of pan.


2. In a large saucepan, combine
   sugar, milk, and shortening. Cook
   over high heat, stirring constantly,
   until a candy thermometer
   registers 234°, about 4 minutes.
   Remove from heat; add chocolates,
   marshmallow crème, vanilla, and
   ¾ teaspoon sea salt, stirring until
   smooth. Fold in candies.


3. Spread into prepared pan.
   Top with pecans and remaining
   ¼ teaspoon salt. Let cool
   completely.


4. Using excess foil as handles,
   remove from pan, and cut into
   small squares. Store in an airtight
   container for up to 5 days.

*We used Rolos.