Monday, December 7, 2015

Farmer's Christmas Chocolate Ribbon Candy (1970)

  • 4 1/2 cups confectioners sugar, sifted
  • 1/4 cup butter, melted
  • 1 square unsweetened chocolate, melted
  • 2 tbspns dairy half-and-half
  • 1 tspn vanilla
  • 2 tbspns maraschino cherries, chopped
  • 1/3 cup nuts, chopped
  • green food coloring
  • 1/4 tspn salt
"Three layer candy looks like stiped ribbon when sliced for servings."

Combine 4 1/4 cups confectioners sugar, sugar, butter, salt and vanilla. Add enough half-and-half to make a mixture that holds its shape.  Knead until smooth. Divide into thirds.

To one third, add melted chocolate.  To another third, add nuts and a few drops of green food coloring.  To the last third, add chopped cherries and the remaining 1/4 cup confectioners sugar.  Mix each portion well.

Line an 11" X 4" ice cube tray (without the cube divider) with aluminum foil. Spread and pat the chocolate candy evenly in bottom of tray.  Place the green candy on top, spreading and patting to make an even cover over the chocolate layer.  Then evenly spread the candy with cherries on top.  

Place in the refrigerator for at least 1 hour.  Remove from tray and slice.  Makes about 1-1/4 lb. (If you do not plan to use candy at once, wrap the loaf in foil and store in freezer or refrigerator.  It will stay fresh for many weeks.)  

(Origin - "Homemade Candy" by the food editors of Farm Journal, 1970.)

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