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Styles Of Christmas :: Christmas Candy Articles :: Christmas Candy Recipes
Peanut Brittle
Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt, cover. Cook in microwave for 6 to 7 minutes on high mixture should be bubbly and peanuts browned. Stir in butter and vanilla, cook 2 to 3 minutes longer. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 30 minutes, or until set. Break into pieces, and store in an airtight container.
If you like it hot add 1/2 teaspoon cayanne pepper when you add the peanuts.
Ingredients: 1 cup sugar, 1/2 cup corn syrup, 1/8 teaspoon salt, 1 cup coarsley chopped walnuts, 1 tablespoon butter, 1 teaspoon vanilla extract, 1 1/2 teaspoon baking soda, 3/4 pound dark or milk chocolate confectionary coating.
Grease a baking sheet. In a 1 1/2 quart microwave bowl, combine sugar corn syrup,,, and salt. Mix well. Microwave on high for 4 minutes. Stirin almonds and microwave on high for 4 minutes. Add butter and vanilla extract microwave on high for 1 1/2 minutes. Stir in baking soda. As soon as the mixture foams, pour it into the baking sheet. Cool completely. Break into pieces. Melt chocolate coating in a double boiler or microwave. Dip one side of brittle in chocolate and place on wax paper to harden. When ready, store in an airtight container.
Ingredients: 1/2 pound sweet chocolate, 2 teaspoons butter, 1 pound confectioners sugar, 1/8 teaspoon salt, 1 teaspoon vanilla extract, 2 beaten eggs, 1 cup broken nuts (walnuts or pecans).
Place the chocalte and butter in upper part of double boiler over hot water until chocalate melts, stirring occasionally. Meanwhile in a bowl beat the eggs add the sugar, salt and vanilla and blend throughly.Combine the chocalate and the egg mixture stir in the nuts spread in a buttered pan and chill. Cut into squares and wrap in waxed paper.
Ingredients: 2 tablespoons cocoa, 1 1/2 cup confectioners sugar, 1/4 cup bourbon, 2 tablespoons light corn syrup, 2 1/2 cups crushed vanilla wafers, 1 cup chopped pecans.
Sift toghther the cocoa and 1 cup confectioners sugar (reserving 1/2 cup of the sugar till later. Stir in the bourbon and corn syrup. add the wafers and pecans and mix. Roll the mixture into small balls and dredge with the remaining confectioners sugar.
For Rum Balls substitute rum for the burbon.
1 1/3 cups sugar, 1 7 oz. jar marshmallow cream, 2/3 cup evaporated milk, 1/4 cup butter, 1/4 cup Kahlua, 1/4 tsp. salt, 2 cups semi-sweet chocolate pieces, 1 cup milk chocalate pieces, 2/3 cup coarsley chopped walnuts or pecans, 1 teaspoon vanilla extract.
Line 8 inch square baking pan with foil.In 2 quart sauce pan combine sugar, marshmallow cream, milk butter, Kahlua, and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat. add all the chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve cut in squares. Makes about 2 3/4 pounds.
Ingredients: 4 cups granulated sugar, 1 cup cream, 2 tablespoons butter, 2 cups pecans.
Butter a large platter. Combine 3 cups of the sugar, with the cream and butter in a large saucepan and cook stirring constantly over medium heat until the sugar is melted. Then cook without stirring to the soft boil stage. Meanwhile, heat the remaining sugar over very low heat until it carmels. Pour the cream mixture into the carmalized sugar and let it boil up once. Take away from the heat and beat until thick. Add the pecans quickly and drop by spoonfuls on the platter.
Ingredients: 2 3/4 cups vanilla wafer crumbs, 2 1/2 cups confectioners sugar, 1 cup finely chopped almonds, 1/4 cup thawed frozen orange juice concentrate, 1/2 cup melted butter, 1 cup shredded coconut.
Mix together vanilla wafer crumbs, sugar and nuts. Add the orange juice concentrate and butter. Mix throughly and shape into 1 inch balls. Roll in the shredded coconut.
Ingredients: 1 teaspoon vanilla extract, 1 7 ounce container marshmellow cream, 1 12 ounce package semi-sweet chocalate chips, 2 1/2 cups sugar, 5 ounces evaporated milk, 1 stick butter, 1 cup chopped walnuts.
Prepare a 9x9 pan with foil. Place vanilla, marshmellow cream, chips and walnuts in a large mixing bowl and set aside. Mix sugar, evaporated milk and butter in a 3 quart sauce pan. Bring to a full rolling boil on medium high heat, stirring constantly to avoid burning. Continue boiling and stirring until candy thermometer reaches 234 degrees which is about 4-5 minutes. Immediately pour the hot mixture into the large mixing bowl containing the vanilla, marshmellow cream and chips. Mix until well blended. Pour into the prepared 9x9 pan. Cool at room temperature and cut into squares.
Ingredients: 1 cup creamy peanut butter, 1 cup powdered sugar, 1 tablespoon butter, 1-12 ounce package chocolate chips, 1 12-ounce package butterscotch chips.
Combine the peanut butter, sugar and butter. Roll into small nickle size balls. In a double boiler melt the chips. Drop the peanut butter balls into the melted chips then place on a baking sheet lined with foil or wax paper. Refrigerate until set.
Ingredients: 12 ounce package semi-sweet chocolate, 3 cups raisins.
Melt the chocolate over warm water stirring frequently (do not allow water to come to a boil). When chocolate is completely melted, stir in the raisins and drop by spoonfuls onto cookie sheets or serving platters lined with wax paper. Chill to set chocolate.
Kahlua Coconut Cocoa Balls (4 dozen)
Ingredients for Balls : ½ cup Kahlua, ¼ cup corn syrup, 1/3 cup chopped candied cherries, 1/3 cup chopped golden raisins, 2 ½ cups fine vanilla wafer crumbs, 1 cup sifted powdered sugar, 1 cup finely chopped pecans, ½ cup unsweetened cocoa powder.
Ingredients for Coating: ¾ cup shredded coconut.
In large bowl combine Kahlua, corn syrup cherries and raisins. Add remaining ingredients and blend well. Shape in small balls. Roll in desired coating. Cover and store in cool, dark place.