Drunken Gummy Bears

Finally!   A reason to buy Gummy Bears even though my children are grown and grandchildren are far, far down the road.

What you will need:

Alcohol of your choice

Bowl….with a lid to prevent alcohol evaporation

Fridge

Gummy Bears or any other type of gummy candy can be used

That’s it for ingredients.   Simple, huh?

Put the gummy bears in the bowl.  Pour the liquor you are using in the bowl and cover about a ¾ inch over the top of the gummy bears.

Put the lid on the bowl.

These MUST be left in the fridge, if not they will fall apart and turn into a huge glob of goo.

The minimum to soak these is about 5 days, but the longer the better for them!

Make sure to stir them 1-2 times daily to get them evened out.

Per this source website here are some interesting facts:

You can use ANY kind of alcohol to make them.

Alcohol by volume:  7-10 gummy bears equal one shot of the liquor you are using.

Yes, they will get you drunk – they are soaked in alcohol.     Keep them away from children!

They will stay good in the fridge for a very long time.

Serve them with a toothpick for cleaner eating.

Rum Balls

1 ½ cups confectioner’s sugar
2 Tablespoons cocoa powder
½ teaspoon ground allspice
½ cup dark rum
2 Tablespoons light corn syrup
2 ½ cups firmly crushed vanilla wafers
1 cup finely chopped toasted walnuts


In a large bowl sift 1 cup confectioner’s sugar, the cocoa powder and allspice. Stir in rum and corn syrup. Stir in Vanilla Wafers and walnuts.

Mix well.

Place in refrigerator to firm up about 30 minutes. The mixture may appear to be crumbly/dry. This is okay.

Place ½ cup confectioner’s sugar in a shallow bowl.

Using 1 Tablespoon scoop out portions of chocolate mixture and form 1-inch balls. Using hands roll balls in Confectioner’s Sugar (you can also roll the balls in cocoa powder), coating evenly.
Place on baking sheet and cover with plastic wrap.

Refrigerate overnight. Store in an airtight container in refrigerator up to two weeks placing waxed paper between layers to prevent sticking.

Nanny Blanton's Fudge

If you want creamy fudge.....then this ISN'T it. If not cooked just right it's very cyrstalized and grainy, but my sister and I made this recipe over and over growing up mainly because it was our grandmother's recipe. It was special to my sister because she had fond memories of Nanny Blanton, and it was special to me because I had none.....she passed away when I was six months old.

3 cups sugar

1 cup milk

3-4 T. cocoa

1 cup chopped pecans

Mix and boil 15 minutes. Add 1 T. vanilla and ½ cup peanut butter. Beat till creamy – pour onto buttered dish or pan. Cut into pieces after it has cooled a bit.