Comments on: Goodies that could be mailed

By: SherryPA

SherryPA — Sat, 06 Oct 2012 13:26:50 +0000

I also recall popping a bunch of dry popcorn as package fillers that worked well. Lots of good ideas here, and ABBE, that fudge sounds like a winner. My Mom LOVES fudge, and there is a party on the 16th at her home for the residents in her little unit. I am to take dessert!!! Thanks for the ideas and recipe!

By: Becky

Becky — Fri, 05 Oct 2012 21:43:29 +0000

Sherry, I was always told to put any baked goods inside a bag that could be sealed, put that bag in a container that would not let the foods move around and then tape it shut to keep out any bugs. Then pack it in a box with normal packing materials around it to protect it.

By: SherryTX

SherryTX — Fri, 05 Oct 2012 17:29:09 +0000

Thank you, ladies for the advise and suggestions, never thought of fudge or using Pringles cans, in fact just finished off a can of chips last night. I’ve never made biscotti, maybe time to try something new.

By: Kamsy

Kamsy — Fri, 05 Oct 2012 16:54:20 +0000

One year when we sent care packages to soldiers deployed overseas, we packaged them in emptied Pringles or Lays “Stax” cans. Had to make them a nice uniform size but they do well shipped this way. Just begs the question, who’s going to eat all those chips?!

By: Becky

Becky — Wed, 03 Oct 2012 03:53:52 +0000

I agree with Meryl. You don’t want anything overly moist that might mold. Snickerdoodles would be a good cookie to ship.

By: Meryl

Meryl — Wed, 03 Oct 2012 03:20:46 +0000

Sherry,
Drop cookies, biscotti, brownies or other bar cookies, and pound cakes are great to ship. Here are some great tips:
http://www.chsugar.com/giftideas/mailing-baked-goods/

By: Abbenanny

Abbenanny — Wed, 03 Oct 2012 02:31:55 +0000

Fudge immediately comes to mind. This is the recipe my hamily has been using for ar least four generations.
Fudge 2 cups brown sugar 1 cup granulated sugar 1 cup evaporated milk or cream 1/2 cup butter 1 teaspoon vanilla 1 cup chopped pecans or walnuts (optional) Method In a large heavy bottomed pot combine sugars, milk, and butter. Cook, stirring occasionally, to 238° on a candy thermometer. Add vanilla and let cool to lukewarm. Beat until mixture loses its gloss, stir in nuts If using. Pour into a buttered 8-inch pan. Cool until firm and cut into squares.
How about dried fruits slices or popcorn balls?
As for pacing I would put the fudge in a single layer box just big enough to hold the pieces close together, seal the box tightly wrap in brown paper secureky and ship in a box of styrofoam “popcorn”.