50 Christmas Candy Recipes (2 page)

Cook the mixture in 1 minute the moment it reached its boiling level. Get the pan from the heat then prepare the peanut butter and vanilla extract to be added to the mixture.

Using the spoon beat the fudge until a thick texture will appear the transfer the mixture into a buttered pan. Let it cool in a fridge.

Peanut Butter Fudge

Coffee lovers is the best mate of this peanut butter fudge as it blend the creamiest taste and sweet savor of coffee and butter

Ingredients

3 1/2 cups of confectioners' sugar

1/2 cup of butter

2 1/4 cups of brown sugar

1/2 cup of milk

3/4 cup of peanut butter

1 teaspoon of vanilla extract

Directions:

Prepare a medium sauce pan then melt the butter in a moderate heat. Add the sugar, milk and then stir until it reaches its boiling point. Continue to boil for about 2 minutes continuously stirring the mixture.

Pour the vanilla extract in the mixture and add the peanut butter. Prepare the sugar in a mixing bowl and continue to beat until it becomes smooth.

Pour the sugar into the dish pan then add the mixture. Keep refrigerated until chilled then cut into a square shape for about an inch size.

Eggnog Fudge

A blended taste of melting white chocolate, nutmeg and the eggnog with the twist of cinnamon flavor. This eggnog fudge is a wonderful holiday treat.

Ingredients:

2 cups of white sugar

3/4 cup of butter

2/3 cup of eggnog

2 teaspoons of ground nutmeg

1 teaspoon of ground cinnamon

12 ounces of white chocolate, chopped

1 (7 ounce) jar of marshmallow cream

1 teaspoon of vanilla extract

1/4 cup of chopped walnuts

Directions:

Get a square pan then grease the pan in order the fudge not to stick to the pan.

In a saucepan combine the following ingredients, the butter, sugar, eggnog, nutmeg and cinnamon then let it boil. Continuously stir until the butter melts.

The moment the mixture will comes to boil, stop stirring the mixture when the syrup will form into a soft ball when put in a cold water.

Take off the pan from heat and add the white chocolate and the marshmallow cream, the walnuts and vanilla extract. Continue to stir until the mixture will start to lose its gloss.

Chill then cut into square size. Enjoy.

Cookies and Cream Fudge

Ingredients:

3 (6 ounce) packages of white chocolate

 1 (14 ounce) can of Sweetened Condensed Milk

 1/8 teaspoon of salt

 3 cups of coarsely crushed chocolate crème cookies

1 cup of butter

1 teaspoon vanilla extract

Directions:

Melt the white chocolate in a low medium heat pan, Add the sweetened condensed milk and bit of salt.

Take off the pan from the heat and stir the crushed cookies and vanilla extract into the mixture then set aside.

Prepare the pan lined with wax paper, and grease with butter - then spread the fudge evenly in the pan. Keep refrigerated or let it chill for about 2 hours.

Cut the fudge into small one inch pieces and serve cold.

Irish Cream Fudge

Ingredients

½ cup of evaporated milk

1 cup of light brown sugar

1 cup of white sugar

¾ cup of unsalted butter

¼ teaspoon of salt

1 teaspoon of vanilla extract

¼ cup of Irish Cream liqueur

2 ¼ cups of powdered sugar

Directions

Grease an 8x8 or 9x9 square size pan and line in the sides the parchment paper or aluminum foil.

In a separate saucepan add the evaporated milk, brown and white sugar, butter and salt then set the mixture to boiling point until evenly mixed and dissolved well.

Continue stirring it in a medium heat fire. Take off from the heat then add the vanilla and Irish cream then stir.

Using an electric beater or mixer add the powdered sugar gradually after each addition.

Set aside the fudge and let it chill for at least 2 hours. Slice into one inch squares and serve cold.

Pumpkin Fudge

Ingredients

3 cups of sugar

1 cup of milk

4 tablespoons of light corn syrup

½ cup of pumpkin puree

½ teaspoon of salt

1 ½ teaspoon of pumpkin pie spice

2  teaspoons of vanilla extract

½ cup of butter

½ cup of chopped walnuts

Directions

Grease an 8x8 or 9x9 square pan. Set aside,

Combine first five ingredients in a saucepan, bring to boil while stirring often. Reduce heat to a simmer. When a soft ball will appear, take off the pan from the heat then add the pumpkin spice, vanilla, butter and nuts then stir to mix thoroughly.

Let it cool then stir evenly until it becomes thick and losses its glossy effect.

Transfer the mixture by pouring it into an 8 inch pan then cut into slices when it’s cool.

Brittle Recipes

Peanut Brittle

Ingredients

2 cups of peanuts

2 cups of sugar

1 cup of  light corn syrup

1cup of water

1 teaspoon of baking soda

½ teaspoon of salt

½ cup of peanut butter

Directions

Grease a large cookie sheet, set aside.

In a large saucepan mix together white sugar and water. Cook over medium heat to dissolve sugar, this will take about 5 minutes. Mix in corn syrup. Bring to a boil.

Add peanuts, mix in well. Continue cooking until it is bubbling.

Mix in peanut butter, salt and baking soda. Remove from heat.

Pour mixture into baking pan, use a spatula to make flat and even.

Allow to cool for one to two hours. Break into pieces and serve.

Peppermint Brittle

Ingredients

1 ½ pounds of white chocolate

12 Large peppermint candy canes

Directions

Prepare a jellyroll large pan and line it with an aluminum foil.

Heat the white chocolate in a microwave oven for about 5 to 6 minutes. Stir until such time the chocolate becomes smooth completely melted.

Use the rolling pin to break and chunk the peppermint candy in a candy bag.

Sprinkle evenly the peppermint in a white chocolate mixture. Pour the mixture into a pan and let it cool or best chilled for an hour then set aside.

Once cooled, break into pieces and serve.

Pumpkin Seed Brittle

Ingredients

1 1/2 cups of sugar

1/4 cup light corn syrup

3 tablespoons of butter

1/2 cup of water

1 teaspoon of salt

1/2 teaspoon of baking soda

1/2 teaspoon of cinnamon

2 cups of shelled pumpkin seeds

Directions:

Grease a baking sheet or cover with parchment paper.

In a large saucepan combine water, butter, corn syrup and sugar. Cook over medium heat for about 15 minutes until the mixture caramelizes. Be careful not to let the mixture burn.

Remove from heat and stir in the cinnamon, baking soda and salt. Quickly stir in the Pumpkin seeds and stir well to combine.

Pour mixture into baking sheet. Spread with a spatula or rolling pin to flatten.

Cool for an hour or two then break into pieces to serve.

Cranberry White Chocolate Brittle

Ingredients

16 ounces of white chocolate chips

½ cup of dried cranberries

½ cup of slivered pecans

½ cup of toasted coconut flakes

Directions:

Prepare a large baking sheet by greasing or covering with parchment paper.

Melt the chocolate chips in a microwave safe bowl until they are soft and completely melted. Stir every 30 to 60 seconds until done.

Mix in the cranberries and pecans.

Pour into the prepared cookie dish. Top with toasted coconut flakes.

Let cool for 1 – 2 hours until hardened. Break into pieces to serve.

Chocolate Peanut Brittle

Ingredients:

1 ½ cups brown sugar

2/3 a cup tap water

½ a cup of glucose (pure corn syrup)

2 level tablespoons butter

½ a pound raw peanuts

1 teaspoonful vanilla

1 level teaspoonful soda

1 tablespoonful cold water

½ a pound broken chocolate pieces

Directions:

Heat a sauce pan, add the sugar, water and glucose then stir until such time the sugar is dissolved. Keep boiling for about 3-4 minutes.

Mix in the peanuts and butter. Frequently stir until such time the peanuts will appear brownish in color. 

In cold water, mixes in the soda to dissolve then add to the mixture the vanilla extract and the soda. Stir constantly until peanuts are evenly spread and give its foamy texture. Pour in the mixture in a separate coiled coated tray.

Using the spatula to level the top. Keep it cold and refrigerated. Break into pieces the coat in a melted chocolate. Set aside for few minutes. Chocolate peanut brittle is now ready to its tasteful twist in the mouth.

Toffee Recipes

English Toffee

Ingredients:

3/4 cup of almonds

1 pound dark chocolate

2 cups (1 pound) of butter

2-2/3 cups of granulated sugar

1/3 cup of water

1/4 cup of light corn syrup

Directions:

Toast the almonds in a baking dish in an oven until they becomes brownish in color and gives off a fragrant aroma. Let them cool.

Prepare and line the cookie dish with a foil or you can use the cooking spray.

In a heavy pan, mix in the butter, sugar, water and corn syrup. Put the pan over medium heat. Frequently stir the mixture in order the sugar to be dissolved and the butter to melt. Let it boil and stir constantly.

Once the mixture in the pan has reached its maximum 300 degrees you can remove from the heat and pour the mixture in a separate tray and spread evenly on the top.

Set aside and let it cool.

Once cooled, Chop the candy into chunks and break apart from each other.

Prepare the chocolate, heat it in a microwave until melted then dip individually the candy.

Placed the dipped candy in a tray with aluminum foil and let it cool.

Almond Toffee

Ingredients:

1 1/2 cups of whole raw almonds

3 1/3 cups of sugar

1 1/2 cups (3/4 lb.) of butter

1/4 cup of  light corn syrup

1/2 teaspoon of  salt

1 tablespoon of vanilla

12 ounces of bittersweet or semisweet chocolate, finely chopped

Directions:

Prepare a baking pan with foil or parchment paper.

Bake the almonds in an oven until they become a golden brown. Set aside to cool then finely chop.

In a heavy sauce pan, mix the sugar, butter, corn syrup, salt and water stir frequently until such time the butter is melted and sugar is already dissolved. When mixture becomes brownish, take it off from the heat and add vanilla extract and the almond.

Stir to mix evenly the mixture. Pour the toffee in a baking pan then set aside to cool.

Melt the chocolate in a sauce pan, pour over the top of cooled toffee. Use the knife or spatula to evenly spread and sprinkle any remaining almonds on top.

Let it cool or refrigerate. Twist the foil in a pan to remove the toffee cutting it in a bite sized squares.