Read 50 Christmas Candy Recipes Online
Authors: Pamela Kazmierczak
Tags: #Cookbooks; Food & Wine, #Desserts, #Entertaining & Holidays, #Christmas, #Holidays, #Baking, #Special Occasions
50 Christmas Candy Recipes (5 page)
Directions:
In a saucepan put the brown sugar, corn syrup, sugar and salt. Heat in a medium fire, let it boil stir to mix evenly. Add the cream mixture stir constantly in order not to overheat. Take off from the heat then mix in the rum extract. Once mixture is well blended, pour it into the prepared pan set aside to cool.
Once firma and hard, cut the candy into pieces or any desired size. Wrap each candy into a foil or wax paper twisting both ends. Store in a container or keep it cool in a fridge.
Pecan Caramels
Ingredients:
1 cup of light corn syrup
1/3 cup of honey
2-1/3 cup of granulated sugar
1/2 tsp. of salt
2 cups of heavy cream
1 tbsp. of butter
1 tsp. of vanilla extract
4 ounces of unsweetened chocolate, finely chopped
1-3/4 cup of toasted pecan halves
Directions:
In a pan, toast the pecan halves until brownish in color then scatter it into the separate foiled pan then set aside. In a large saucepan, add the syrup, the honey, sugar, salt, butter and cream. Stir to mix evenly until such time the sugar is dissolved and the mixture blended well. Take off from the heat then gradually add the vanilla extract and unsweetened chopped chocolate. Stir frequently until the sugar melted and caramel becomes smooth.
Transfer the caramel mixture into the pan and pour evenly over the top of pecans. Set aside to cool the caramelized pecans. Once firm and hard, break into pieces and enjoy its crunchy lovely taste.
Chocolate Caramels
Ingredients
1 teaspoon of butter, softened
1 cup of sugar
3/4 cup of light corn syrup
2 ounces of unsweetened chocolate, chopped
1-1/2 cups of heavy whipping cream, divided
Directions
Boil in a saucepan the sugar, corn syrup and chocolate in a medium heat until it becomes smooth. Stir frequently then add the ½ cup of cream.
Let it boil until a soft ball stage will appear. Add another 1/2 cup of cream until a firm ball of mixture will appear.
Pour the mixture into another pan and let it cool overnight, once firm lift the cover foil and cut the candy into squares.
Cluster Recipes
Pecan Clusters
Ingredients:
7-ounce jar of marshmallow cream
1 pound of chocolate kisses
3 cups of sugar
6 ounces of evaporated milk
4 ounces of butter
1 ½ cups of pecan halves
Directions:
In a saucepan, Combine the sugar, milk and butter let it boil and simmer for 8-10 minutes until the sugar is completely dissolved. Take off from the heat and pour the mixture into the marshmallow and chocolate prepared earlier in a large bowl. Stir until evenly mix. Add the pecans and stir to blend. Let it cool and firm. Break into pieces or any desired shape.
Cherry Almond Clusters
Ingredients:
12 ounces of white chocolate chips
1 cup of dried cherries
1 cup of toasted almonds
Directions
Prepare a cookie sheet with waxed paper, set aside.
Coarsely chop the cherries and the almonds, set aside.
In a microwave safe bowl, melt the white chocolate chips, stir often to prevent burning. Remove from microwave.
Mix the cherries and almonds into the chocolate. Drop by teaspoon onto prepared cookie sheet. Refrigerate to chill for one hour.
Toffee Peanut Clusters
Ingredients:
24 ounces of chocolate chips
16 ounces of dry roasted peanuts
8 ounces of milk chocolate English toffee bits
Directions
Prepare a cookie sheet with waxed paper, set aside.
In a large microwave safe bowl, melt the chocolate chips, stirring often to prevent burning. Remove from microwave.
Stir in peanuts and toffee. Drop by the teaspoon onto the prepared cookie sheet. Refrigerate for one hour to allow clusters to set.
Granola Fudge Clusters
Ingredients:
6 ounces of Semisweet Chocolate Chips
6 ounces of butterscotch chips
1-1/4 cups of granola cereal without raisins
1 cup of chopped walnuts
Directions:
Melt in the semi-sweet chocolate chips and butterscotch chips in a microwave safe bowl, stirring softly until melted and mixture are well blended.
Add gradually the granola and walnuts. Mix well and stir while setting to boil. Remove from the heat when finally cooked and one by one using a spoon drop in the pan with lined foil a spoonful amount to mixture. Lined in the pan the mixture shaped candy.
Set aside to cool and once firm.
White Chocolate Cashew Clusters
Ingredients:
16 ounces of white chocolate chips
8 ounces of milk chocolate chips
8 ounces of semi sweet chocolate chips
4 cups of salted cashews
12 ounces of milk chocolate English toffee bits
Directions:
Put the chocolate in a saucepan and melt in a low heat. Stir and mix well until the chocolate will melt evenly.
Add the cashews and toffee bits. Stir frequently set to boil until the mixture is cooked.
Using a spoon, drop gradually into the foiled pan the mixture making a candy shape toffee.
Let it cool and firm in a fridge and taste its yummy flavor.
Author Page
If you enjoyed this book – please do not forget to review it on amazon!
Please check out my author page and bookmark it to find out what other books I have available as well as keeping up with when I release new recipe books!
My Amazon Author Page Can Be Found At:
http://www.amazon.com/-/e/B008GIXW8U
Again – Thank You For Downloading This Book – I hope you enjoyed the recipes!
One Last Thing:
When you turn the page, Kindle will give you the opportunity to rate the book and share your thoughts on Facebook and Twitter. If you believe the book is worth sharing, would you take a few seconds to let your friends know about it? If it turns out to make a difference in their lives, they’ll be forever grateful to you. As I will.
All The Best,
Pamela Kazmierczak
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