Cooking and kids are a natural combination, and little hands in the kitchen make for a fun and rewarding educational opportunity. Cooking teaches a child a number of valuable life skills; measuring ingredients teaches fractions, following a recipe involves reading and organization, heating and baking involve telling time and the entire process of assembling ingredients and waiting for results teaches patience. Cooking also encourages creativity. However, working around a hot stove or with potentially hazardous equipment such as a mixer or a knife may deter a parent from allowing his or her child from helping with food preparation.
These two recipes for holiday candies are child-friendly. They use a minimum of ingredients and depend on the microwave oven for cooking. Not only are the candies easily prepared, they are fast enough to engage even those children whose attention span and activity level rivals that of a flea. Although the recipes make large batches, don't expect to end up with the full measure of candies. Munching on the ingredients is as much a part of cooking as measuring and mixing.
Peanut Butter Fudge
1 14 oz. can sweetened condensed milk
12 oz. vanilla candy coating or vanilla chips
dash salt
1/2 c. creamy peanut butter
1/2 c. chopped peanuts
1 tsp. vanilla
Place candy coating, salt and milk in large microwave-safe bowl. Melt together in microwave at 100% power for 5 - 6 minutes, stirring with wooden spoon every 1 1/2 minutes. Stir in peanut butter and vanilla until both are thoroughly blended in. Stir in peanuts. Pour mixture into foil-lined 8 or 9-inch square pan, cover pan with additional foil and chill in refrigerator until firm, about 2 hours. Turn fudge onto cutting board, peel off foil and cut into squares.
Makes 2 1/2 pounds.
Tips:
Semisweet chocolate chips, milk chocolate or dark chocolate candy melts or peanut butter chips can be substituted forthe vanilla candy coating. Using milk chocolate melts creates a fudge that tastes like Reece's Peanut Butter Cups.
Any chopped nut, salted or unsalted, can be substituted for the peanuts.
Fudge can be poured into smaller, disposable aluminum pans for gift-giving. You don't need to cut these into squares - just put a bow on the covered pan and let the recipient choose their serving size.
Martha Washington candy is a pecan-filled treat that involves no cooking at all. According to Sherian Davis Weiss and Charis Freiman-Mendel (author of Cook Your Way Through The S.A.T.), this confection is a traditional holiday treat in the south. The filling is similar to fondant. Mom or an older child should be in charge of melting the chocolate
Martha Washington candy
1 14 oz. can sweetened condensed milk
2 pounds (8 cups) confectioners sugar, sifted
2 cups chopped pecans
1 3oz can coconut
1 stick softened butter (1/2 cup)
1 package semi-sweet chocolate chips
In a large bowl, stir together milk, sugar and butter. Knead in pecans and coconut. Mixture will resemble modeling clay.
Roll 1" balls. Insert a toothpick in each ball and place on a cookie sheet. Refrigerate until firm, approximately 2 hours.
Place chocolate chips in a deep, microwave-safe bowl. Heat in microwave at 50% power for 2 - 3 minutes until melted, stirring after each 1 minute interval. Anchor each candy ball with a toothpick and dip into the melted chocolate. Refrigerate until coating has hardened. Makes 4 dozen.
Tips:
Not crazy about coconut or nuts? Try substituting chopped red and green candied cherries for the nuts. The cherries create a festive appearance and taste wonderfully with the chocolate coating.
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