NECCO CANDY BARS RECIPES

Steps:

• Prepare a 9 inch x 13 inch pan by lining with parchment paper.
• In a heavy saucepan over medium heat, melt together butter, marshmallows and baking chips, stirring often until smooth. Remove from heat. Allow to cool for 2 minutes.
• Stir in gumdrops. Spread on parchment lined 9 x 13 - inch pan. (A piece of lightly greased parchment paper or silicone spatula help to press down and level out the candy.)
• Cool completely by chilling overnight in refrigerator. Cut into squares using a very sharp knife.
• Can be stored in refrigerator or frozen.

Steps:

• ******* PLEASE READ ALL DIRECTIONS AND DESCRIPTIONS CAREFULLY BEFORE BEGINNING *******.
• NOTE:
• I think the success of making this without going "bonkers", is to measure out all ingredients BEFORE you even begin.
• It is also suggested that you plan on making this in 4 steps, each on a different day.
• Day 1 would be to read all directions and suggestions carefully, and buy or make sure you have all ingredients and necessary equipment.
• Day 2 would be the baking of the gingerbread pieces.
• Day 3 plan on putting the house together.
• Day 4 plan on making the icing and do the actual decorating of the house.
• GINGERBREAD DOUGH:.
• This dough bakes into a firm, sturdy cookie, making it appropriate for gingerbread houses, large cookies or ornaments. This recipe makes enough dough for one house plus accessories.
• DOUGH:
• In a large bowl, thoroughly blend sugar and shortening.
• Add molasses, egg and vanilla and beat until smooth.
• In another bowl, sift dry ingredients.
• Gradually stir dry ingredients into molasses mixture.
• When mixture becomes too stiff to stir with spoon, work dough with hands until completely blended.
• Separate dough into 4 balls.
• Wrap each in plastic wrap and chill a minimum of one hour.
• Dough can be refrigerated for up to two weeks.
• BAKING & CONSTRUCTION TECHNIQUES:
• Preheat oven at 325ºF.
• You may build your house in stages over a few days or a few weeks time.
• Bake pieces one day, attach pieces for construction at another time, and add decorations even later.
• Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet.
• Cover dough with plastic wrap and roll to 1/4" thickness.
• For gingerbread house dimensions, cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 7" wide and 4" high, end walls which are pointed are 5 1/2" wide and 8" high at the point, roof panels which are 8 1/2" wide and 6" high.
• Remove plastic wrap, place pattern pieces for house (which you have cut from waxed or parchment paper), directly on dough, leaving at least 1/2" border around pieces.
• Using a small sharp knife, cut around edges of pattern.
• Using your fingers or a small knife, remove scrap pieces of dough, leaving cut pieces intact on foil.
• Cut out doors and windows.
• Remove paper pattern pieces and place foil directly on a flat baking sheet.
• Bake 10-25 minutes, depending on size of pieces.
• Gingerbread will darken, especially around edges, and feel firm to the touch.
• Remove sheet from oven and allow pieces to cool on sheet.
• Gently peel gingerbread from foil.
• You may store pieces lying flat in a cool dry place or freeze in an appropriate container.
• When ready to construct the house, spread icing directly on a strong piece of cardboard, plywood, or a flat unbreakable tray to cover area where house will be built.
• Spread or pipe icing on edges of each piece which will attach to one another.
• Press pieces firmly together and hold to form neat angles.
• You may release your hold when pieces are self-standing. (This should only take a minute or two.)
• Allow sections of the house to dry before applying the roof or candy decorations.
• When house is thoroughly dry, you may begin attaching candy, cookies, nuts, etc., to the house or "grounds" using the icing as glue.
• Store house in a cool dry place for up to four weeks.
• ICING:
• The icing is used as "cement" to put the house together, attach decorations, and make icicles and decorative trim.
• You will need 2-3 batches to complete one house.
• Make each batch separately.
• Any fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease-free.
• Place egg whites in bowl. Add cream of tartar.
• Sift sugar directly onto egg whites.
• Beat 4 minutes with electric mixer on high speed.
• The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes.
• Place a piece of plastic wrap directly over icing while using to prevent air from drying it.
• If storing for use at another time, store icing in an airtight plastic container in the refrigerator.
• If icing becomes too firm, simply beat a little water into it.
• DECORATIONS:
• Select candy according to size and desired color.
• NECCO Wafers are ideal for the roof.
• In addition, NECCO Gummy Bears, Cherry Coins, Candy Buttons, Haviland Chocolate Covered Raisins, Peanuts, Malted Milk Balls and Nonpareils are perfectly suited for gingerbread decoration.
• Spread additional icing around house to cover board.
• Complete your house with inverted ice cream cone trees (iced & decorated), Sky Bars for sleds, NECCO Chocolate Marshmallow Santas, Mary Jane Holiday Kisses, and Haviland Thin Mints.