Friday, December 24, 2010

Missouri Millionaires (Gluten Free)

It's the night before Christmas and all through my house, I am stirring and not being a louse. I've been cleaning and baking and a'picture taking.

For instance, here's a picture of the famous tree found at Rockefeller Center in NYC this year: 
It's a good one this year. However, I can't help but be partial to my own little and humble tree in my apartment:
The color scheme is plum and ivory and it is lovely!
Oh, and I can't forget the beautiful choral angel on top:
I think my little tree is about 300%  smaller than the Rockefeller tree. And I know it's smaller than my parents' tree. We always had 6 foot or taller trees for Christmas. My mom loves decorating the tree and passed her love of the Christmas tree down to me.

She also passed down her sweet tooth to me and today's recipe is her creation. It's a spin on Texas Millionaires and is Day 11 out of my 12 days of Christmas Recipes. It looks like I'll be right on time with my project. :) 
Missouri Millionaires (from my Mom's Best Recipes Book)
1 14-oz pkg caramels
2 T whole milk
1 1/2 C chopped cashews
1/4 chopped dried cranberries
1 giant Hershey milk chocolate bar (7.4 oz)
1/8+ block paraffin
(Chocolate Bark or Chocolate Candy Coating can substitute for the bar and paraffin)

Melt together caramels and milk in a double boiler.
Once melted, turn off stove and add cashews and cranberries.
Drop by tablespoon onto greased platter or wax paper and then chill in freezer.

Melt chocolate and paraffin (or Chocolate Bark/Coating) in double boiler. Remove candy from freezer and dip in chocolate mixture. Put back on wax paper/platter and chill. Once chocolate has solidified and cooled, serve and enjoy.
Bake well and prosper!

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