"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Christmas Candy Recipe

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This recipe for Christmas Candy, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Briana Gregory


Candy Balls:
2 boxes confectioner's sugar
2 teaspoons vanilla
1 cup (2 sticks) butter, room temperature
1 can sweetened condensed milk
1 bag shredded coconut
1 1/2 pounds pecans, chopped
1 1/2 pounds red and greed candied cherries

Chocolate Coating:
1 1/2 block wax
2 large bags semi-sweet chocolate chips

Note: this recipe requires refrigeration.

Mix confectioner's sugar, vanilla, butter, condensed milk, coconut, pecans, and candied cherries by hand in a large bowl. Drop small balls (about one tablespoon) on wax paper and chill for two hours.

Melt wax and chocolate. Drop candies in the chocolate quickly. Remove and place on wax paper to harden. Chill for two hours.




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