Column: An assortment of holiday treats

Here is an assortment of holiday sweets. Used in small amounts, these treats add a great deal to holiday enjoyment. They make good homemade gifts which are always appreciated for their thoughtfulness.

Caramel Apples

A fun task for holiday snacks and gifts for the younger family members and friends. These caramel apples will firm up and can be wrapped in cellophane, tied with a ribbon, and can be given as party favors.

2 bags (14 oz.) caramels

1/4 cup water

8 sweet medium sized apples

8 wooden sticks

In crock pot, combine caramels and water. Cover and cook on high for 1 to 1-1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom of apple. Place on greased wax paper to cool.

Apple Butter

No need to process apples for this fine recipe. Use applesauce to shorten the time. Cook in the oven at 325F for 3-4 hours. Nice in the fancy half pint canning jars for part of a gift basket.

2 quarts unsweetened applesauce

3-1/2 cups sugar

3/4 cup brown sugar

2-1/2 tablespoons cider vinegar

2-1/2 tablespoons lemon juice

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon ground cloves

4 to 5 sterilized pint jars or 8 to 10 half pint jars

Combine all ingredients in a roasting pan. Cover and cook 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away, about 3-5 hours. Seal mixture in hot jars and process in a hot water bath for 10 minutes. Makes approximately 8-10 half pints.

Simple Chocolate Truffles

These luscious truffles must be refrigerated and will hold, covered, for up to two weeks if you can manage to keep them that long.

4 ounces semi-sweet chocolate

2 tablespoons heavy whipping cream

2 to 3 tablespoons sweet chocolate

Break up the 4 ounces of chocolate and stir in a small saucepan over very low heat until chocolate is melted and well blended with the cream. Pour into a small bowl, cover and refrigerate until just firm enough to hold its shape, about 40 to 45 minutes. Meanwhile, grate the sweet chocolate and place on a piece of waxed paper. When the chocolate mixture is chilled sufficiently, form about 1 teaspoon at a time into balls, roll in the grated chocolate and place in single row in a shallow container. Cover tightly and refrigerate up to two weeks. Let stand at room temperature about 5 to 10 minutes before serving.

Uncooked Vanilla Fondant

This recipe is particularly easy to make and can be used in a great many ways to produce an interesting variety of candies. If you choose, you may dip them in chocolate. I noticed last week milk chocolate and white chocolate flavored bark coatings are now showing up in the markets. My mother used to stuff large dates with fondant and a piece of walnut then dip them in chocolate. Such a tasty combination of flavors.

1/3 cup softened butter

1/3 cup light corn syrup

1/2 teaspoon salt

1 teaspoon vanilla extract

4-1/2 cups sifted confectioners sugar

Blend butter, syrup, salt and vanilla well. Mix in sugar and knead until well blended. You may add different flavors such as 2 teaspoons instant coffee, 1/2 teaspoon almond extract, mint or lemon flavorings.

Cooked Fondant

Cooked fondant is a more stable filling for dipped chocolates. It accepts flavorings well. After kneading it is best kept covered in the refrigerator to mellow and season for a day before flavoring and forming into candy centers.

3 cups sugar

1-1/3 cup water

1/4 teaspoon salt

1/3 cup light corn syrup

1 teaspoon vanilla extract

Mix all but vanilla in a saucepan and bring to a boil, stirring until sugar is melted. Cover and cook on medium heat for 3 minutes. Remove cover and cook without stirring to 238F on a candy thermometer. Pour out without stirring on a large ungreased platter. Cool to 110 F on a candy thermometer. Add vanilla, stirring to blend in, beat, then knead as soon as it is cool enough until a smooth consistency is formed. Cover and refrigerate at least overnight before using.

Need a recipe? Have a cooking question? E-mail NVAda2@aol.com or write Ada Roelke, The Nevada Appeal, 200 Bath St., Carson City 89702.