Grandma's Scottish Shortbread

My Grandma Carlson made Scottish Shortbread every Christmas.  This recipe came from her mom, my Great Grandma Davidson, who grew up in Scotland.  I have adapted it to make it gluten free and it tastes just like I remember!

5 cups gluten free flour

1 tablespoon xanthan gum

2 1/2 cups butter, softened

1 1/2 cups sugar

1 1/2 teaspoons salt

1 cup chopped nuts

Mix all together with your hands until it sticks together and is combined well. Spread evenly onto an ungreased cookie sheet.  Using the back of a fork, make lines going horizontally and then again vertically.  Bake for 1 hour at 300º.  Cut into 1 inch squares as soon as it comes out of the oven.  Let cool completely.   

Rocky Road Fudge

This is my mom's fudge recipe!  I love the nuts and marshmallows in it!  I like it best with milk chocolate chips, but my mom prefers semi-sweet.  It makes a very large batch that can be cut into many pieces.  This is one of the candies that go in our Christmas candy boxes.  When I cut it into individual pieces, I wrap it in saran wrap so it doesn't dry out.  If you're going to serve it right away, you don't need to wrap it.

If you want the fudge to be less firm, boil it for 7 minutes instead of 9.  (I prefer 9!)  I usually do 30 ounces (2 1/2 bags) chocolate chips, to also make it a little more firm, but 2 bags is sufficient. 

40 large marshmallows
2 cups chopped nuts
24 - 30 ounces chocolate chips

2 cubes butter
12 ounce can evaporated milk
4 cups sugar
1 teaspoon vanilla


Cut 20 large marshmallows into pieces and freeze for about an hour.  Butter a 9 x 13 inch pan.  Have nuts ready chopped ready to go.

When marshmallows are frozen begin making fudge by putting chocolate chips in a very large bowl.  Thinly slice the 2 cubes of butter and put in the bowl with the chocolate chips.

In a very large saucepan combine the evaporated milk, sugar and the other 20 marshmallows.  Stir constantly and bring to a full boil.  Boil 9 minutes (UT).  Start timing when it reaches a full boil.  Turn the heat down but keep it boiling.  Stir constantly.

Pour over chocolate chips and butter.  Do NOT scrape the syrup out of the pan!  Stir fudge until it thickens and loses it's gloss, about 1 - 5 minutes.  Add 1 teaspoon vanilla, chopped nuts and frozen marshmallow pieces.  Stir until combined.  Pour into buttered 9 x 13 inch pan.  Let set.  Makes 5 pounds.

White Fudge

This white fudge is super easy and has a great taste!  The recipe comes from Dottie Collard.

4 cups sugar
1/2 cup butter
1 pint sour cream
7 ounces marshmallow cream
2 cups chopped nuts
2 lbs white chocolate
1 tablespoon vanilla

In a large sauce pan bring the sugar, butter and sour cream to a full boil.  Boil for 5 minutes.  Take off the heat and add marshmallow cream, nuts, white chocolate and vanilla.  Stir until ingredients are combined and melted.  Pour into a buttered cookie sheet, or 9 x 13 inch pan if you want it thicker.

Note:  I used Vanilla A'peels for the white chocolate.  They worked great!

Golden Caramels

I learned how to make homemade caramel from my mom, who was taught by her mom.  I really like this recipe because it's "the good caramel!"  It doesn't take too long, because I simplify the recipe.  My mom says I should really cook it slower, but I can't taste a difference.  So faster it is.  I use this recipe to make caramels, as well as turtles.  The original recipe comes from Candymaking by Pauline Atkinson.  As my mother always says, make sure to test your thermometer before making candy!

2 cups whipping cream
1/2 cup milk
1 1/4 cups light corn syrup
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla

In a 4-cup bowl, combine cream and milk.  In a heavy 4-quart saucepan, combine 1/3 of the cream-milk mixture, corn syrup, sugar and salt.  Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil.  Boil, stirring occasionally until mixture turns a light tan color.

Clip on candy thermometer.  Increase heat a little; medium to medium high.  Stirring continuously and without stopping the boiling action, slowly pour in cream-milk mixture little by little.  Pour in a small amount, then while stirring let it get boiling a little harder, then pour in a little more.  Continue stirring and adding cream-milk mixture until you've added all of it.

Don't worry too much about how much you're adding.  The important thing is to not let it stop boiling.  If it starts to look likes it going to stop boiling, turn up the heat a little for just a minute, then turn it back down.  My grandma says that if it curdles add 1/16 teaspoon baking soda and stir.  (I've never had that happen to me.)

Boil caramel until it reaches a firm ball stage.  (This varies - depending on your altitude.)  Remove from heat and stir in vanilla.  Without scraping, pour caramel into a buttered 9 x 13 inch glass casserole dish.  Cool completely.

This recipe makes about 95 pieces of caramel.  (The size shown in the picture.)  I like to buy the caramel wraps from candy making stores, to wrap the candy in.  You can also use plastic wrap.

If making turtles, this recipe makes about the same amount of turtles, 93 - 98.