Christmas and Hanukkah Homemade Gifts-Chocolate-Covered Popcorn

Since the White Chocolate Popcorn recipe was so popular, I thought I would try it with a mixture of milk chocolate and semisweet. It turned out even better than I thought. “Fabulous”, said some of my friends. Everyone will love receiving this food gift, but make plenty because once you start eating it, you won’t be able to stop.

 

Chocolate Popcorn

Feel free to double this recipe.

Prep: 5 minutes

Yield: 6 cups

Ingredients

1 /2 (12-ounce) package milk chocoolate morsels (I used Nestle Milk Chocolate Morsels)

1/2 (12-ounce) package semisweet chocolate morsels (I used Nestle Milk Chocolate Morsels)

6 cups popcorn (popped without salt or fat)

Preparation

1. Place chocolate morsels in a microwave-safe bowl on HIGH 1 to 2 minutes or until melted, stirring once. Combine chocolate and popcorn in a large mixing bowl, tossing gently.  Spread mixture on a large baking sheet covered with parchment paper; refrigerate until chocolate gets hard. Store in an airtight container.

Homemade Christmas Presents-Decadent Hot Fudge

With only 23 days until Christmas and 19 days until Hanukkah, I thought I would start on my to do list of homemade food gifts for those of you who want to do something personal as well as save some money this year (and also as a request from my great friend, Amy). I will feature lots of gift ideas in the next few weeks, so keep on the lookout. This recipe is a complete breeze and oh so good! It will keep in the fridge for up to one month. You will need to double the recipe if you’re making this for more than five presents (and if you want some leftover for yourself).

 

Decadent Hot Fudge

Prep: 15 minutes

Yield: 2 cups or 5 (2-ounce) jars

Ingredients

1 cup heavy cream

2 tablespoons light corn syrup

1 (12-ounce) package semisweet morsels

1 teaspoon vanilla extract

Preparation

1. Bring cream and corn syrup to a boil in a medium saucepan over medium heat. Remove from heat and whisk in chocolate until all chocolate is melted. Stir in vanilla.

2. Pour into jars and cool completely before covering or refrigerating, Keep up to 1 month in the refrigerator.